مزرعة اللؤلؤة تخمر لا هوائي طبيعي تيبيكا كولومبيامقدمة حبوب البن:

coffee-growing region

Colombia is the world’s third-largest coffee exporter, primarily producing Arabica beans—it exports more Arabica than any other country. The country is rich in natural resources, especially in coffee, flowers, gold, and emeralds, which are hailed as its “four treasures.” Located in the northwest of South America, Colombia borders Panama in Central America. From an aerial view, its western edge looks as if it were scratched by a cat; from north to south, three vertical claw marks are left behind. The country’s renowned coffee-growing regions are scattered across the fertile volcanic soils of the Andes Mountains.

Antioquia Province ( Antioquia ) is located in north-central Colombia, with 126,000 hectares dedicated to coffee cultivation, accounting for 18% of the country’s total coffee bean production—its output is second only to that of Huila Province ( Huila ). Most of the province consists of high-altitude mountainous terrain within the Andes, yet it is influenced by the warm sea breezes of the Caribbean Sea. Its capital, Medellín ( Medellin ), is Colombia’s second-largest city and also an important coffee-growing region.

Antioquia Province features a mix of 62% tropical rainforest climate, 26% oceanic climate, 8% monsoon climate, and 4% tropical wet-and-dry monsoon climate. This particular Anaerobic Natural Typica is grown in a tropical rainforest climate zone, under the control of the equatorial air mass year-round—with high temperatures, abundant rainfall, and high humidity. The average annual temperature hovers around 26°C , while annual precipitation generally exceeds 2000 millimeters.

Coffee Varieties

In addition to common varieties found in the Americas such as Caturra ( Caturra ), Bourbon ( Bourbon ), Typica ( Typica ), and Pacamara ( Pacamara ), Colombia also has three unique disease-resistant varieties: Castillo Castillo , Tabi Tabi , and the Colombia variety ( Colombia ), named after the country itself. There are also some rare and premium varieties such as Geisha ( Gesha ), small-bean Mocha ( Mocca ), Rume Sudan ( Rume Sudan ), Eugenioides ( Eugenioides  ), SL28/SL34 (commonly referred to as “Peaberry Bourbon” in some contexts, though technically distinct) ( Laurina ), and Maragogype Geisha ( Maraguesa ), among others.

  Processing Method

This Typica coffee is processed using the anaerobic natural method.

First, the coffee cherries are placed in stainless steel containers to ferment in a sealed environment, making various factors easier to control and preventing aromatic compounds from volatilizing easily. The fermentation takes place in an oxygen-free environment for 18 hours, followed by drying in a shaded area for 3 days before being transferred to African beds for slow drying over 40 days.

Roast Profile