Colombian Coffee

In 2011, UNESCO declared Colombia's Coffee Cultural Landscape a World Heritage Site. This alone gives you an idea of how important Colombian coffee is. Today, Columbia is the third largest coffee producer in the world. The country produces much more than Indonesia but still less than the two top countries (Brazil and Vietnam). 

Colombian coffee makes up around 12% of all coffee produced worldwide, so you likely have come across some if you like to try different coffees. You probably also have seen the famous image of Juan Valdez, a stylized, fictional coffee farmer with a donkey at his side. He was, and still is, used to promote coffee that’s 100% Colombian.

In this article, you’ll learn the basics of the history of Colombian coffee, what makes Colombian coffee special, what Colombian coffee from different growing regions with a tropical climate tastes like, and how to best roast and brew Colombian coffee beans.

Colombia didn’t always grow coffee. The first time people in Colombia encountered the precious drink was in the early 18th century when Jesuit priests brought coffee with them and asked Colombians to plant coffee plants instead of going to confession (interesting deal, isn't it?). 

It is only a story and can be taken as seriously as the story of the Ethiopian goat herd who supposedly discovered coffee because his goats ate it and became energized.

It wasn't until the early 19th century that Colombia began its commercial Colombian coffee production. The first international exports (to the USA) took place in 1835. While Columbian coffee grew in popularity, the whole industry only started taking off in the 20th century.

The real changes started to happen after 1927. That's the year the Federación Nacional de Cafeteros de Colombia (National Federation of Coffee Growers of Colombia or FNC) was founded. The FNC helped Colombian coffee farmers solve logistical and commercial problems and put Colombia on the world map as a producer of quality coffee.

It all paid off. Colombia was the second largest coffee producer worldwide three years later, even though the global depression in the 1920s and 30s didn't do much good. 

For some, the depression was a blessing in disguise because, back then, most of the Colombian coffee production happened on huge farms owned by a few people. Many of these huge farms went bankrupt. The government didn't want the coffee production to stop, so it stepped in.

The big farms were divided into smaller parcels and sold to farmers. They were also permitted to plant other things instead of only coffee. This meant farmers could ensure a profit by planting some high-profit crops alongside Colombian coffee plants.

The next big thing happened in the late 1950s and early 1960s when the FNC developed the "100% Colombian coffee" seal to highlight the purity of Columbian coffee and make coffee lovers aware of their favorite cup's origin.

During the 1990s and up to 2020, the Colombian industry hit a low point. Growing coffee wasn't very profitable, and as much as 20% of all farmers gave up on the business. In 2018, the price of coffee hit a low point. 

Once again, the FNC stepped up and asked buyers like Starbucks and others to make a change, i.e., to pay a fair price for their coffee. This seems to have helped. Today, Colombian coffee farmers make a profit again. Still, the Colombian coffee industry isn't quite over the hill yet because it also has to deal with other challenges, particularly climate change and its effect on coffee trees.

Like each coffee-producing country, Colombia offers a great variety of coffees to coffee lovers, but some factors contribute to what is generally considered the typical flavor of Colombian coffee.

Colombian coffee is often grown at fairly high altitudes, mostly wet-processed. This combination leads to coffees with lower caffeine than coffees from other countries. Colombian coffees tend to have a medium to high acidity and complex tasting notes. Some are reminiscent of tropical fruits and berries, while other Colombian coffees have a delightful nuttiness mixed with notes of caramel and chocolate.

One reason for this range of flavors is that coffee isn’t native to Colombia, and the coffee grown in the country today consists of various beans that have their original origin elsewhere.

We'll look closer at the tasting notes for coffees from the different growing regions below.

A good roaster knows how to bring the best out of each coffee bean based on its origin and processing method. 

Light roasts are great for preserving a coffee bean's natural flavor and highlighting its origin, especially if you want to highlight its fruity, floral, or acidic notes.

Medium roasts are perfect for creating a balanced cup of coffee. A medium roast works well if the bean’s origin tends to produce coffees with hints of chocolate, nuts, or caramel.

Dark roasts are great for producing a bold, strong coffee with sweet notes of caramel, hints of nuts, and chocolate flavors. 

Colombian coffee beans are generally ideal for medium roasts because a medium roast strikes a perfect balance between preserving a bean's original taste and creating a nice mouthfeel with just the right amount of sweetness.

You will also find some excellent dark roasts because Colombian beans make great bases for espresso-based beverages. This is because Columbian coffee beans don't tend to taste bitter even if they're roasted for a longer time.

There are over a dozen coffee-growing regions in Colombia. They have different climates and growing conditions, and coffee farms are located at various altitudes, From the high-altitude farms in Narino to the shade-grown coffee in Santander. Let's take a look at six of the most interesting growing regions.

Caldas

Altitude: 1,200 to 1,800 meters above sea level

Varieties: Mainly Caturra, Castillo, and Typica

Flavor Profile: Caldas coffees have a balanced taste profile with a medium body. Flavors range from nutty and chocolatey to citrusy and fruity notes.

Good to know: Each year, the National Coffee Festival occurs in Manizales, turning the region into a lively hub for coffee farmers, industry professionals, locals, and visitors.

Cauca

Altitude: 1,400 to 2,200 meters above sea level

Varieties: Mainly Caturra and Castillo

Flavor Profile: Colombian coffee from Cauca gives you a delicious cup with bright acidity and caramel, cocoa, and fruity notes.

Good to know: Cauca was one of the first regions in Colombia to use organic and sustainable coffee farming practices. Cauca is also home to the Association of Women Coffee Growers, which supports female coffee farmers.

Narino

Altitude: 1,800 to 2,300 meters above sea level

Varieties: Mainly Bourbon, Caturra, and Typica

Flavor Profile: Colombian coffee from Narino tends to be intense and complex with a vibrant acidity and full body. There are floral aromas and fruity flavors with a distinct sweetness.

Good to know: Narino has some of the highest-altitude coffee farms in Colombia. The conditions there are unique, with comparably cool temperatures and abundant sunlight, which is why you'll find some rich and complex coffee flavors here.

Huila

Altitude: 1,300 and 1,900 meters above sea level

Varieties: Mainly Caturra, Castillo, and Colombia

Flavor Profile: Coffees from Huila tend to be balanced with a nice mouthfeel. The taste tends to be nutty and sweet, especially if you use a brewing method that lets the ground coffee sit in water for a little longer. You can also find some citrusy coffees from this region.

Good to know: In 2008, the volcano Nevado del Huila erupted, which temporarily hurt the region but, in the long term, had a mildly positive impact on local coffee farms because of the nutrients in volcanic ash.

Antioquia

Altitude: 1,200 and 1,800 meters above sea level

Varieties: Mainly Castillo, Caturra, and Colombia

Flavor Profile: Antioquia coffees have a balanced body, and flavors range from fruity and floral to nutty and hints of cocoa.

Good to know: Antioquia was home to the first coffee plantations in Colombia during the 19th century.

Santander

Altitude: 1,000 to 1,800 meters above sea level

Varieties: Mainly Typica, Bourbon, and Caturra

Flavor Profile: This coffee has a medium body and is fruity with hints of sweet orange, slight nutty almond, subtle chocolate notes, and sometimes sweet caramel notes.

Good to know: Santander isn't a well-known coffee-producing region and has to deal with many challenges because of the region's many microclimates. Some coffees aren't very good, but you can find some real gems.

Colombian Coffee Varietals

Caturra and Castillo are Colombia's main types, but some coffee farms also use Typica, Columbia, and Bourbon coffee beans. Some other hybrids are also used, but only on a fairly small scale.

Caturra

Caturra is originally from Brazil and is a mutated arabica bean version of Bourbon discovered at the beginning of the 20th century. It's compact, easy to harvest, and popular on farms with limited space. It usually produces a mildly sweet Columbian coffee with fruity and floral notes.

Colombia

This arabica bean is also known as Variedad Colombia. It was first introduced in 1983. It is a hybrid of Caturra and Timor. The goal was to create a Colombian coffee highly resistant to coffee leaf rust but with a high yield. The beans result in a cup with a bright acidity and notes of caramel, cocoa, and, sometimes, citrus.

Castillo

Castillo arabica beans were discovered during the creation of the Columbian variety. It's resistant to coffee rust, and the flavor can vary quite a bit. Some coffee lovers think it isn't quite as complex as other Arabica varieties. Generally, with the right roast method, Castillo beans result in a fairly balanced Colombian cup.

Typica:

Typica arabica beans are an older coffee variety with a lower yield than modern ones. It also isn't as disease-resistant as others. However, it is still popular because the beans turn into a complex, high-quality coffee with moderate acidity and flavors that range from floral and fruity to nutty.

Bourbon

Bourbon arabica coffee (which has nothing to do with the whiskey bourbon) was first grown in Réunion, formerly called Bourbon, in the Indian Ocean. These beans are turned into high-quality coffee with unique flavors that include cocoa, caramel, and citrus notes. 

Traditionally, coffee in Colombia is processed via the wet method, also called the washed process. This means the coffee beans are extracted from the coffee cherries before drying. This differs from the natural process, where the whole coffee cherry is dried with the bean still inside. 

The fruit around the bean is removed via a water bath during the washing process. The beans are then spread out in a thin layer on a raised bed or patio and dry in the sun, though some farms also use machine dryers to speed up the process that could otherwise take multiple weeks.

Recently, Colombian coffee farmers have also experimented with other processing methods to create the perfect coffee. One reason is a rising demand for beans processed differently, and another is the country's goal to be a more sustainable coffee producer. Washed processing requires a large amount of water, resulting in a large amount of wastewater.

While most coffee from Colombia is wet processed, you can also find many coffees processed via the natural or honey method. Check out our article on coffee processing methods to learn more about these.

"Tinto Coffee" is the traditional way to drink coffee in Colombian coffee culture. Be warned: if you go to Colombia and buy some Tinto, you probably won't get a high-quality coffee. After all, tinto means "inky water". 

Tinto usually isn't brewed with the best beans. It's served in small cups and is typically made with a "chichera", a coffee pot that works similarly to a French press. 

Colombians often brew a large batch of coffee in their homes by putting coffee in a cloth filter and pouring hot water over it. This is then re-heated during the day as needed.

It would be best to always brew a fresh cup in your home for the best flavor. The methods that bring the best out of a Colombian coffee bean are a French press or Aeropress. These beans work great as an espresso base to make drinks like cappuccino or latte macchiato, but you can also enjoy them as a simple filter coffee without adding milk to it.