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All AboutColombianCoffee
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THE HISTORY BEHIND COLOMBIAN COFFEE
→ Started in Arabia with Kaldi the Shepherdand Abad the Monk
→ Coffee comes to Colombia in1736
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STEPS TO MAKING COLOMBIAN COFFEE
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INTERNATIONAL TECHNICAL QUALITY CLASSIFICATION
International Coffee Organization (ICO) Quality Groups
QualityGroups
Colombian mild Arabicas
Other mild Arabicas
Brazilian and other naturalArabicasRobustas LowerQuality
HigherQuality
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Arabicas and Robustas varieties produce the first harvest 3or 4 years after their plantation and are productive for 20 to30 years.
Arabicas
→ Room temperature (15º -24º)→ Most common Colombianvarieties:
Caturra, Tipica, Colombia, Castillo, Jamaicana.
Robusta
→ Room temperature (24º-29º)→ Most common variety:Canephora
COLOMBIAN COFFEE: ARABICAS AND ROBUSTAS
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COLOMBIAN COFFEE QUALITY CLASSIFICATION
→ Higher Quality refers to Classes 1, 2 and 3
→ The minimum quality to export is named asUGQor Standard
→ Additional classification related to the bean size (screen) andnumber of beans defects
§ Premium(18)§ Supreme(17)§ Extra orExcelso (16)§ UGQ(14)§ Consume (-13) Small Size ~ Lower price and quality
Bigger Size ~ Higher price and quality
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Acid
Bitter
Lower roasting
Mediumroasting
Higher roasting
COFFEE ROASTING SCALE
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COLOMBIAN COFFEE CUP TASTE
→ The flavors are not initially perceived at once: the first to appear, instantaneously, are sweets, followed by salty and acidic, and 10 seconds later arrive the bitter components.
→ Acidity is a positive attribute in coffee. It is the expression of its liveliness. Without it, coffee flavor would be flat and have lesspersonality.
Features→ FRAGRANCE: Odor of dry coffee.→ AROMA: Smell the coffee once the water is added.→ TASTE: Combination of all taste sensations. (Time tosip).→ ACIDITY: Contributes to the liveliness of coffee, sweetness and the
character of freshfruit.→ BODY:Touch sensation of the liquid in the mouth.→ BALANCE: Balance between acidity, body, taste andsweetness.
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COFFEE CUP PROFILE
Classification SCAA (Specialty Coffee Association of America)
Higher Quality
Lower Quality
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COLOMBIAN COFFEE HARVEST IS HAND PICKED
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OPTIONS OF GRINDOF OUR COFFEE
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#5SELECTEDBEANS
& CERTIFIED LANDS
# 1NO CHEMICALS
# 2NO PESTICIDES
#4SUSTAINABILITY
#6TASTESBETTER
# 3DIFFERENTSOIL & GROWING CONDITIONS
# 8PREMIIUM FAIR
PRICE FOR PREMIUMQUALITY
#7HEALTH
BENEFITS
WE SPECIALIZE IN COLOMBIAN
ORGANIC COFFEE
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CERTIFICATIONS
Seal that certifies 100% Colombian Coffee Organic certifications:USA, European
and Colombian
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OUR COFFEE FACTORY→ The plant is dedicated to processing and packaging of roast &
ground coffee→ Comply with environmental standards→ Local and foreign technology→ The best world's coffee in Colombian way!
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We supportassociations of independent coffee growers
→ Certified by BCSOko, we work with coffee growers who harvestorganically and sustainably.
→ They also meet the standards of fair trade and organic farming,respecting the connection betweenman and nature.
→ We work to protect the environment, biodiversity and water resources.
SOCIAL AND ENVIRONMENTAL RESPONSIBILITY
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COLOMBIA:Premium Colombian CoffeeCoop. Company and Thresher La MesetaCra. 5 # 6-30 (176020)Chinchiná CaldasCarrera 37 No. 10 - 197 Cali (Café Organico SAS)Cali, Valle del Cauca. (760046)Central: Edificio QBO Parque 93a, Bogota, 110221, ColombiaTEL: +57-15087495 / FAX: +57-15087490
SPAIN (INTERNATIONAL SALES ATTENTION)Av. Europa 26 - Madrid 28224 (ESPAÑA)
WHATSAPP:+34-628744644
EMAIL: [email protected] [email protected]: Café Colombiano Premium
WEBS:www.cafecolombianopremium.comwww.premiumcolombiancoffee.comwww.40granos.comwww.wholesalecoffeesuppliers.co