spoken in the world of great coffee from Colombia, the "world's best." But what is really the Colombian coffee? Describes this product as if the coffee produced by our country was only one, when in reality is a mixture uncontrolled various types of coffee produced in the country. Here, we have not yet realized the value that would promote initiatives and legislation calls about appellations of origin, which would allow standardization in the production of our famous coffee.
To achieve a real exploitation of the full potential of Colombian coffee would be advisable to first create an inner awareness about this product. Consumers should begin to know that different regions produce different coffees, or that some care must be taken during the grinding process or preparation of the drink so that its characteristics are the appropriate level.
The problem appear when people stop consuming Tinto (brew "generic" based on any type of coffee and prepared in general inadequately) and began seeking cafes with names. At this point, it would jeopardize the business of exporting the best coffee produced in the country and stop selling to the domestic mix of "what could not take" with lower quality beans imported from Peru, Ecuador and Vietnam. At the end of the day, what matters is that coffee generates income for the "development" of the country and not to stay in these places with palates that believe "underdeveloped."
__________________ PS: And to not be alone in my criticism, I leave a brief explanation of Mauricio Duque on coffee and its preparation http://enmediodelruido.blogspot .com/2009/09/cafe-entre-gustos-no-hay-disgustos-pero.html
PS2: A BBC news about the importation of coffee in Colombia during 2009 http://www.bbc.co.uk/mundo/economia/2010/04/100420_1349_colombia_cafe_cr.shtml
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