Assesment!!! aka Quiz.

After the presentation please click this link and take our quiz.

http://www.quizyourfriends.com/take-quiz.php?id=0903181413077267&a=1&

-Molly&Danielle&Maddy&Brooke

Opening Video of Colombia

http://www.artemotore.com/video/index.asp?v=1416

Climates of Colombia

Generally speaking, the coffee production climates in Colombia is wet and tropical. Summer is the primary rainy season, but there isn't really a dry season. The Eastern Caribbean and Pacific coastal lowlands experience a climate of high temperatures and high humidity throughout the whole year, with rainfall averaging up to 40 inches a year. In the mountainous areas of the country, conditions are cooler and more changeable than others due to prevailing winds and high altitudes.

An interesting fact: Colombians actually customarily describe their country in terms of climatic zones.
- The area under 900 meters in elevation is called the hot zone.
- Elevations between 900 and 1,980 meters are called the temperate zone.
- Elevations from 1,980 meters to about 3,500 meters are defined as the cold zone.

-Brooke

Connections

Thinking about connections between Colombian coffee production and consumption nationally, here is what we came up with, both locally in Vermont and internationally throughout the world.

Locally:

• Green Mountain Coffee Roasters sells two kinds of Colombian coffee: 'Newman's Colombian Especial,' and 'Colombian Fair Trade Select.'



• GMCR also sells Colombian coffee in K-Cup form. 'Colombia K-Cup,' and 'Colombian Fair Trade Select.'
  

Internationally:

• Main importers of Colombian coffee are the United States, Germany, Japan, The Netherlands, and Switzerland.

Nationally:

• Turkey Hill Ice Cream makes a Colombian Coffee Ice Cream flavor!!
  
  

-Molly & Maddy

~Coffee Harvesting in Colombia~

Above is a picture of the berries that the farmers pick individually by hand!

First, the farmers pick the coffee berries by hand! Then the farmers put the berries in sacks on their backs or on animals back such as donkeys. The coffee berries are then depulped. The pulp is then used as compost! The beans are then put in a big fermentation tank for 24 hours to separate the unwanted matter from the beans. This is what sets Colombian mild coffee apart from other mild coffee's! After the beans have been properly fermented they are washed with water to get rid of the damaged coffee beans and other unwanted matter. Finally the beans are dried in pure sunlight during the day and covered at night or when raining. Now the beans are ready to be bagged and shipped off to coffee companies!

-Maddy

Coffee Production Areas in Colombia

Salento, a small town in the foothills of the Cordillera Central is coffee country, the center of Colombia's Zona Cafetera. It is here, that a vast majority of the country's annual 66 million tons of coffee is grown.
In addition to their coffee, the growers of the area have recieved income from tourists as well. Today, most farms of Colombia and all around the globe are opened to visitors. The people are interested to learn exactly how these products are produced on this land.

Other places in which you can find great lands of coffee production include:

-Villa Luz Farm: Farmers grow and process their coffee, then carry it into into Concordia on mule-back. In town, the yearly coffee harvest festival brings tourists and travelers who buy the region's many delicious coffees. Below is an overview of the farmed fields on the plantation, that have been cultivated for the past 50 years.

The published "Coffee Route" (the map shown below) is an organized route for travelers to follow, while touring through the coffee-growing region, tucked into the mountains southwest of Bogota.

The primary coffee growing regions in Colombia are:

• Popayan, Cauca
• Huila, San Augustin
• Antioquia, Medellin
• Quindio, Armenia
• Santander, Bucaramanga
• Magdelena, Sierra Nevada
• Nariño

-Brooke

Roasting of Colombian Coffee

Roasting techniques in Colombia have changed a lot over time. From the fourteenth century to the late nineteenth century coffee beans had been roasted with charcoal in saucepans. Once the rotary gas-ignited oven was developed, the coffee industry was forever changed. The oven, roasts the beans at temperatures between 400 °F and 425 °F for 10 to 20 minutes. roasting the coffee beans coverts the starches into the aromatic oils which gives the coffee its signature flavor. Dark roast beasn contain less acid, less caffeine then lighter roasts, and a shorter shelf life. Darker roasts often loose the natural flavor and take on a smoky, pungent, burnt taste. The lighter roasted beans have a sharper taste the the dark roasts. It suffers less heat exposure, maintaining the beans qualities. the lighter roasts tend to use a higher quality bean then the darker roasts due to the exposure of the natural flavors in the beans.

Several roasting levels have thier own characteristics and may be suitable to different tastes fo specific uses. The Levels are (from lightest to darkest) Cinnamon Roast, American Roast, City Roast, Full City Roast, Vienna, French Roast, Italian, and Espresso.

-Danielle