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We deliver the finest South American Gourmet Coffees in attractive gift baskets and if you desire the ultimate coffee experience, you can even visit an exotic coffee plantation—All this, right from here! |
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| Colombia |
| Coffee was introduced to Colombia in the early 1800s. Today Bourbon, Typica, Caturra, and Maragogype are cultivated. |
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| The standard Colombian coffee is a wet-processed coffee produced |
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| by small holders, and collected, milled and exported by the Colombian Coffee Federation. |
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It is sold by grade (Supremo being the highest) rather than by market name or region. It can range from superb high-grown, classic, mildly fruity Latin-America coffee to rather ordinary, edge-of-fermented fruity coffee.
There are two main regions of coffee production in Colombia: Medillín, Armenia, and Manizales (MAM) in the central region and Bogotá and Bucaramanga in the eastern mountainous region.
MAM coffees are known for their heavy body, rich flavor, and fine acidity. Bogotá is less acidic than Medillín, but retains the richness and brightness. Bucaramanga is milder, often heavier bodied, and rich in flavor reminiscent of Sumatran coffees.
The Colombian Coffee Federation has done a commendable job in promoting the specialty coffees of Colombia. Freshly roasted Colombian coffee is rich in flavor, heavy bodied, has a bright acidiy
taste and is intensely aromatic.
Colombia produces about 12%
of the coffee in the world. |
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