If you’re a coffee drinker you have heard of, and probably tried, a cup of Columbian. Bland, sometimes adequate, and sold everywhere. But that’s predominately coffee shop or grocery store coffee. Would you criticize the fine food of a four star restaurant by comparing it to a cheap diner before you’ve tasted both?
Like any major producer, Columbia does generate a lot of average beans. If you’re willing to look a little deeper within that huge output you will find some great gems.
By contrast to Brazil, which dry-processes most of its coffee berries, almost all Columbian coffee is washed, which helps carry away impurities. Done properly, it can still produce a flavorful, robust cup.
Soaked in cold water for 24 hours, the soaking initiates fermentation, which aids in producing a great aroma. The beans are then washed in order to remove twigs, dirt and an outer layer of unpleasant material.
During the process, unacceptable beans are selected and discarded. The beans are then dried on large open-air terraces and rotated frequently to provide even drying. The result is a lower acid, smoother cup.
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