In the representation sent by the SCA there was a taster who performed the sensory analysis of the coffee. To carry out the coffee tasting, 4 samples were taken from the different regions
– Pidemonte llanero (1-Tamara / conventional);
– Tolima (1-Planadas / Organic, 2-Planadas / Conventional, 3-Planada / Conventional),
The first part of the tasting focused on the physical analysis of the coffee beans to determine 3 factors with extreme care and legend:
2) any defects;
3) the percentage of performance.
Sensory analysis was then performed to identify the attributes of each sample.