A few years ago I had no problem finding Colombian coffee that meets this profile that I got from the Roasty Coffee site:
[h=3]South America[/h]In most cases, when we talk South America, we really mean Columbian coffees. After all, they are one of the biggest contributors from that continent. Though you will find other countries that produce even better quality coffees than Columbia. In most cases, you will find that Columbian and other coffees from South America will be less acidic but include a caramel sweetness and a nutty undertone that can’t be beaten.
Have my taste buds changed or has something else changed?
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[h=3]South America[/h]In most cases, when we talk South America, we really mean Columbian coffees. After all, they are one of the biggest contributors from that continent. Though you will find other countries that produce even better quality coffees than Columbia. In most cases, you will find that Columbian and other coffees from South America will be less acidic but include a caramel sweetness and a nutty undertone that can’t be beaten.
Have my taste buds changed or has something else changed?
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