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Colombian Coffee is a full-bodied coffee with a light acidity.

Colombia is the world's largest Arabica exporter. Superb bold coffee beans are high-grown on huge estates and small co-operatives of local fincas (farms) and wet-processed for perfect quality. The main bush is Caffea colombie, which fruits within four years, grows no more than 3 metres (10 feet) high and produces a bold bean almost double the size of Caffea bourbon.

The most famous Colombian coffee region is Medellin, whose good rainfall and excellent climate produces a delicious coffee with mellow acidity, smooth rich flavour and a medium heavy body.

Despite the scale of the coffee industry, there is still plenty of room for superior regional specialities. In the San Agustin area, a co-operative grows the old-fashioned Caffea arabica trees. These trees are tall enough (9 metres; 30 feet) to provide shelter during storms and need long ladders to harvest the beans. The yield is not large, but the taste is more concentrated, nuttier and earthier.

Colombian coffee is as rich as Indonesian, but has a slightly higher point, giving it a delicious spiciness without majestic weight. A French roast brings out its best qualities.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.