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Coffee growing regions

Sensory Map Methodology Results Glossary

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Coffee growing regions

Sensory Map

Methodology

Results

Glossary

Scopes and considerations for evaluation

Location

Cultivated Land (hectares)

Production (MT)

Varieties

Elevation (meters above sea level)

Main Harvest

Process

Average temperature (ºC)

Annual rainfall (mm)

Soil sample PH

This is how this class of coffees, through their aromas and flavors, displayed the characteristics that make them recognizable and distinctive, according to their region. And the attributes that were identified for the sensory map are: floral, sweet, chocolate, nuts, spices and acidity.

According to the National Federation of Coffee Growers of Colombia, specialty coffees fall into the following categories:

- Coffees of origin: regional, farm and exotic.

- Sustainable coffees: certified.

- Process coffees: according to preferences and / or customer requirements.

- Variety coffees: geisha, bourbon, caturra, etc.

Discover the regions that are part of this evaluation

Region:

Features

Zona

Norte

Superficie en produccion (has)

53 285

Fuente: dirección de información Agraria, evaluacion mensual de la dinámica agropecuaria (EMDA), 2016

Producción (TM)

34 966

Fuente: dirección de información Agraria, evaluacion mensual de la dinámica agropecuaria (EMDA), 2016

Variedades

Caturra. típica y catimor

Elaboración propia

Altitud (msnm)

550 - 2100

Elaboración propia

Máxima cosecha

Marzo - Agosto

Fuente: Agrobanco, cultivo de café, diciembre de 2007

Proceso

Temperatura promedio (°C)

Fuente: Senamhi

Precipitacion anual (mm)

908

Fuente: Senamhi

PH de muestra de suelo

5.0

Abálisis de muestra de suelo productor

Grosper Evaluation

Tastify evaluation

Coffees from Peru