Urban Legend:
Maybe it started with selling all first grade coffee abroad, so only second grade left.
The second grade coffee are from the defected beans. So they mostly roast it long/strong, so the taste of the defects are hided by the stronger roasting.
This gave the coffee not a good, but a bitter taste.
People thought that this is the taste of colombian coffee. To hide this flavor they put sugarcane sugar (panela) and/or milk in their coffee.
This is why they drink Tinto (long coffee) in Colombia with sugarcane sugar, to hide the taste of the detected beans.
But it is changing, because more and more coffeeshops open where they pay attention to make good coffee. Especially in the coffee regions like Salento.
#coffee #coffeeroasting #colombia #coffeestr #urbanlegend