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En Colombia por cultura cultivamos y procesamos cafés Arábicas lavados, por esta razón nuestros cafés son ácidos, estamos empezando a implementar nuevos procesos, como el natural o honey, esto con el fin de desarrollar nuevos aromas y sabores. Tengo una pregunta para ustedes ¿Que tienen en cuenta a la hora de hacer un blend arábica - Robusta? Y ya una pregunta personal ¿Que sabores esperan en un café de especialidad y por qué? Últimamente he visto muchos productores realizando proceso natural, esto le da notas vinosas y afrutadas al café, de allí surgió esa pregunta. Gracias por leer. And I hope you have a great day. This picture is from Chaparral Tolima.
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Translation :-

In Colombia, by culture, we grow and process washed Arabica coffees, for this reason our coffees are acidic, we are beginning to implement new processes, such as natural or honey, in order to develop new aromas and flavors. I have a question for you. What do you take into account when making an Arabica - Robusta blend? And now a personal question: what flavors do you expect in a specialty coffee and why? Lately I have seen many producers carrying out a natural process, this gives winey and fruity notes to the coffee, that is where the question arose. Thank you for reading
And I hope you have a great day. This picture is from Chaparral Tolima.


Gracias Luis, esto es muy informativo, sigue así y más fotos por favor. :cool:
 

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Ok peeps, if you have any questions for Luis, then please feel free to ask...i'll translate it for him.
 
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