In Colombia, in a myriad of small farms, the delicate art of cultivation coffee has been handed down from father to son. Grown on nearly one million hectares, occupyng four hundred thousand people, coffee is one of the rulers of this land, the second exporter in the world after Brazil, but the first producer of coffee "washed", which professionals call "mild".
Some spanish missionaires were the first to cultivate arabica early nineteenth century on the slopes of the Cordillera and there in a temperate and humid areas they focus plantations. the Cordillera crosses the continent to "Tierra del Fuego". It also called the area "Cafetera". Here you can meet groups of indians , who cultivate the fields of coffee and a rich fauna of gorgeos colors like toucans, herons, pelicans, flamingos, condors and hummingbirds.
The good geographical and climatic conditions, as well as cultivation techniques and treatments meticulously maintained, make the colombian coffee one of the best in the world. The coffee has a very good structure and density, with a medium acidity and aroma reminiscent of fresh butter. Colombia, unlike Brazil, must not worry about the possibility of frost that destroy the harvest. The climate is so constant that you can make predictions a year to the other.
The supreme medellin, named for the size of its grains, the most common colombian coffee tghanks to its particular sweet taste. It defined by connoisseurs of the place " SUAVE".