Colombian coffee (Washed Arabica)
This
kind of bean used as well as temperature, climate, and
location of the bean makes a difference. An Arabica bean
in Colombia will make a different tasting bean than an
Arabica bean from Kenya.
It
was first introduced to the country of Colombia since 1800s. |
The flavor of
Colombian coffee
The Washed Arabica process gives the coffee a richer taste and stronger
aroma.
Today Maragogype, Caturra, Typica and Bourbon
cultivars are grown.
When Colombian coffee is fr eshly
roasted it has a bright acidity, is heavy in body and is
intensely aromatic. Colombia accounts for about 12%
of the coffee market in the world , second
only to Brazil.
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Millstone Coffee Colombian Supremo 24
1.75oz Bags
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Lacas Colombian Excelso Coffee 5lb Whole
Bean Bag
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Colombian Milds
Colombian Milds Includes coffees from Colombia, Kenya, and
Tanzania, all of which are washed arabicas.
Unroasted coffee beans of the Coffea arabica variety, from BrazilCosta
Rican Tarrazu
Colombian Milds
from the San Marcos de Tarrazu valley in the highlands outside of San
Jose.
Our Mission is to be
a leading exporter of fine Colombian coffee (Washed Arabica) all
over the world
The drink "Americano"
is popularly thought to have been named after American soldiers in
WW II who found the European way of drinking espresso too strong.
Baristas would cut the espresso with hot water for them.
Ordering Coffee
products over the internet is safe , easy and secure. Shortly
after placing your order you will receive an email confirmation of the
order.
Your satisfaction is 100% guaranteed !
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There are two main
coffee growing regions in Colombia: the Central Region and the Eastern
Region. The Central Region of Colombia is known as "MAM". MAM stands for
Medellin, Armenia, and Manizales. The Eastern Region of Colombia is a
mountainous area around Bogota and Bucaramanga. They are all known for a
heavy body and richness, but the Eastern Region tends to have lower
acidity than the MAM area.
Coffee may also be
brewed by steeping in a device such as a French press (also known as a
cafetiere). Ground coffee and hot water are combined in a coffee press
and left to brew for a few minutes. A plunger is then depressed to
separate the coffee grounds, which remain at the bottom of the
container. Because the coffee grounds are in direct contact with the
water, all the coffee oils remain in the beverage, making it stronger
and leaving more sediment than in coffee made by an automatic coffee
machine.
The espresso method forces hot, but not boiling, pressurized water
through ground coffee. As a result of brewing under high pressure the
espresso beverage is more concentrated and has a more complex physical
and chemical constitution. A well prepared espresso has a reddish-brown
foam called crema that floats on the surface.
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Our
best products:
NEW Folgers Gourmet Selections Lively
Colombian - 24 1.75 oz packages Buy 3 Get 1 Free
Ellis 100% Colombian 42 bags 1.75oz
Green Mountain Coffee Colombian Fair
Trade Select 24 bags 2.2oz
Barrie House Caramel Nut Fudge 3 - 4 lb
Bag of Beans
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