IN THE CUP
Colombian coffee is well known for its well balanced character and this particular coffee is no different. It reminds you a sweet juicy nectarine and it has a grape like acidity and golden syrup sweetness, it will definitely be a crowd favourite.
STORY BEHIND THE CUP
Coffee came to Colombia in the late 1700s by way of Jesuit priests who were among the Spanish colonists, and the first plantings were in the north of the country, in the Santander and Boyaca departments. Throughout the 19th century, coffee plants spread through the country, with a smaller average farm size than more commonly found throughout other Latin American producing countries.
Commercial production and export of coffee started in the first decade of the 1800s, but remained somewhat limited until the 20th century: The 1927 establishment of the Federación Nacional de Cafeteros de Colombia (aka FNC, see below) was a tremendous boost to the national coffee industry, and Colombia quickly established itself as a major coffee-growing region, vying with Brazil and Vietnam for the title of top global producer.
Colombia still produces exclusively Arabica coffee, and though the country suffered setbacks and lower yields from an outbreak of coffee-leaf rust in the early 2010s, production has fairly bounced back thanks to the development and spread of disease-resistant plants, as well as aggressive treatment and preventative techniques.
BREW GUIDE
La Marzocco Linea PB | 93°C
Dose: 22g coffee
Extraction times: 28 - 30 seconds
Brewed volume: 44g
