Quality Classifications

Frequently consumers are presented with a coffee described as “breakfast mix” or “gourmet mix.” Reference to specific attributes of quality is generic, indicating that the coffee has a mild aroma or taste. Used efficiently to optimize the organoleptic characteristics of the final drink by specialists, in order to obtain and highlight specific attributes or notes of particular flavors, unfortunately it is common to find that many of the products sold with descriptive mix seek to reduce the cost of the final product by mixing less expensive coffees and avoiding declaring the exact origin of the product.

The most significant work and effort to produce a quality coffee does not happen entirely in the preparation of espresso but in the patient and dedicated effort of a coffee producer in the mountains of a tropical country like Colombia. If the origin is not recognized and appreciated, that producer will not continue to have the incentives to strive and produce superior quality coffee. It is the producers who have the right vocation to be experts in the production of quality coffee.

The mix of that effort of the producers, the genetic material they use, the arduous harvesting and post-harvesting processes that they carry out have a definitive effect on the quality and its attributes. In this section, we also explore what is meant by quality and what those attributes are.

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The importance of the species and the origin

It is known that Coffea arabica and Coffea robusta (see the history of coffee) are the two primary coffee species of commercial importance in the world. These two species are differentiated by their shape, growth and development conditions, chemical composition, taste, taste, and aroma (see the tree and its environment). The drinks prepared with Arabica coffee are characterized by having more acidity, medium body, and a fruity aroma, while Robusta coffee is stronger and bitter, and contains more caffeine. Among the leading Robusta coffee producers are Brazil, Vietnam, Indonesia, and Uganda. On the other hand, Colombia, Ethiopia, Mexico and Central America are significant producers of Arabica Coffee.

The chemical composition of the coffee bean depends on the species, the variety, and the state of development of the fruit and the environment or conditions of production, among other factors.

In the case of Cafe de Colombia, it is exceptional in this context due to several factors. This is an outstanding coffee having a selected user and adapted varieties exclusively of Arabica (i.e., tetraploid 44 chromosomes), which grows in high mountains of Colombian Andes ranges ideal temperature throughout the year, which generate characteristics and attributes exceptionally valued by the most sophisticated consumers. Therefore, a simple washed Arabica. It is also a soft coffee, with a complicated process of cultivation and benefits behind each grain.