Barista Magazine

APR-MAR 2014

Serving People Serving Coffee Since 2005

Issue link: http://baristamagazine.epubxp.com/i/284703

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4 2 1 3 5 7 6 13 15 16 19 20 10 12 8 18 4 14 17 21 22 75ºW 7OºW 1OºN 9 11 7 1OºN EQUATOR COLOMBIA LAND OF DIVERSITY COFFEE GROWING REGIONS AND THEIR MAIN CUP CHARACTERISTICS Coffee Cultural Landscape (PCC) New coffee producing regions Growing area Shade grown coffee predominance Indigenous communities predominance Organic coffee growing predominance 2. Magdalena 3. Cesar 6. Santander: Tobacco notes 5. Norte de Santander: Chocolate notes 1. Guajira 20. D.O Nariño: High acidity, citric and sweet notes 19. D.O Huila: Winey and sweet notes, medium high acidity 18. D.O Cauca: Citric, sweet and floral notes 21. Caquetá: Spicy notes, low acidity and herbal aroma 8. Chocó: Medium body, high acidity 4. Bolivar: Nutty flavors, high body and medium acidity 22. Putumayo: Herbal notes, high body and medium high acidity 11. Quindío (PCC) 10. Risaralda (PCC) 7. Antioquia: Fruity fragance, citric and sweet notes 9. Caldas (PCC) 13. Boyacá: High acidity and sweet notes 15. Cundinamarca: Strong aroma, medium acidity and body 12. Valle del Cauca (PCC) 16. Tolima: High acidity, sweet, frutal and citric notes 17. Meta: Citric notes, balanced body and acidity 14. Casanare: Mid-low acidity, high body, citric notes Coffee in Colombia is grown throughout its 3 mountain ranges from the south to the north of the country in more than half of its departments. Their different climatic, topographic and cultural differences not only yield unique and diverse coffees but also allow the perfect conditions to have fresh coffee all year round. Bittersweet chocolate, Low acidity Herbal and fruity notes, medium body and acidity et o B o o k 5 5 - 8 8 . i n d d 5 8 Book 55-88.indd 58 3 / 1 9 / 1 4 1 0 : 0 6 P M 3/19/14 10:06 PM

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