Columbian Coffee
Coffee may have originated in Africa but throughout the years, other countries have found ways to make it better. For those that want class, nothing compares to the crops that are planted and harvested in Columbia.
Columbian coffee first started in the early 1800's. It wasn’t long before it was exported to Europe and the United States. Trade between these two countries exceeds more than 11 million bags per year with Starbucks being one of its major clients.
This has changed later on as Starbucks itself decided to buy the plantations since it is much cheaper to own it rather than getting these from a supplier.
Columbian coffee beans are from the Coffea Arabic Tree. These are grown in the mountains under the shade of banana and rubber trees so they are able to get the right amount of nutrients from the sun. People can find most coffee bean plantations in the central and eastern region of the country. These places are not far from civilization given that these near the cities of Medellin, Armenia and the capital of which is Bogota.
It usually takes 4 to 5 years for these to grow so farmers are able to pick the beans. The farmers who tend the fields practice the dry process in order to produce the finished product. Once they are harvested, they are soaked in cold water for 24 hours which is almost the same technique in fermenting grapes in order to make wine.
Not all the beans will meet the standards set by the farmers. It is only after washing that the beans are separated so that only the best will go through the final process of being dried in the sun to lower its acidity level then packed and delivered to the customer.
Despite its flavor, coffee experts will argue that more people prefer the taste and aroma of those coming from Brazil. Regardless of what brand the customer decides to buy, the different products available at the grocery store each have a different taste that people will appreciate.
It wouldn't hurt to try a particular brand then switch to something else later on or better yet try mixing the two and see how it will taste. This practice is sometimes done by cafes to produce new flavors and concoctions that customers will enjoy should they decide to come in and hang out with friends.
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