| | |Antioquia, d |Light to dark green;
| | | Medellin, t | handsome roasters;
| | | & m n | not as smooth as
| | | | some Central
| | | | American types, but
| | | | best of Colombians;
| | | | fine flavor and
| | | | body.
| | | |
| | |Caldas, d |Similar to Medellins
| | | Manizales, | in cup quality, but
| | | t & m n | not as heavy-bodied
| | | | or as acid.
| | | |
| | | Jerico |A favorably regarded
| | | | Colombian.
| | | |
| | |Magdalena, d |Full, solid, blue,
| | | Santa Marta, | washed bean, making
| | | t & m n | a fancy roast, but
| | | | too acid to be
| | | | used straight.
| | | |
| | |Cundinamarca, |The green bean is
| | | d | blue-green to fancy
| | | Bogota, t & | yellow and Java
| | | m n | brown, depending on
| | | | age; long, with a
| | | | sharp turn in one
| | | | end of the center
| | | | stripe. It makes
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