Colombian Coffee: Growing, Taste, and Buying Guide

Colombian coffee comes from Colombia, the third-largest coffee producer in the world. "100% Colombian Coffee" means the coffee is entirely from Colombia. This term was made popular by a campaign that started in 1958, showing a fictional coffee farmer named Juan Valdez. Most Colombian coffee grows in the Coffee Triangle, a special area in central-west Colombia. Other regions like Huila, Antioquia, and Tolima also grow coffee. Colombian coffee is made with care. Farmers grow coffee in the shade and pick by hand, which helps the soil and makes the coffee taste better. It contains similar caffeine levels to other Arabica coffees but is considered strong due to its bold flavor rather than caffeine content. Colombian coffee is known for its sweet and chocolatey flavor, often with hints of fruits and caramel. The best Colombian coffee is usually single-origin, using only the best beans called "Supremo."

What is Colombian Coffee?

Colombian coffee refers to coffee beans grown and processed in Colombia. In 2023, Colombia produced 11.6 million 60-kg bags, making it the third-largest coffee producer globally, contributing 7% of the world's coffee production. Colombian coffee is not a specific type of coffee plant; most coffee from Colombia is Arabica. Colombia ranks second in Arabica production and is the largest producer of washed Arabica coffee globally.

Colombian coffee beans are known for high quality, with over 40% classified as specialty-grade, according to the Colombian Coffee Growers Federation (Fedecafé or FNC). Founded in 1927, FNC is a non-profit organization that represents and supports Colombian coffee growers. Colombian coffee comes in multiple forms: Roasted Colombian coffee consists of whole roasted beans requiring grinding. Ground Colombian coffee is pre-ground and ready to brew. Colombian instant coffee is a freeze-dried powder that dissolves quickly in hot water for instant preparation.

The terms "Colombian coffee," "Colombian-style coffee," "Colombian blend coffee," and "Colombian coffee roast" are different. Colombian coffee refers to beans grown in Colombia. Colombian-style coffee describes a preparation method, often strong and black. Colombian blend coffee is a mix of Colombian beans and beans from other regions. Colombian coffee roast refers to how Colombian beans are roasted, ranging from light to dark.

What Does 100% Colombian Coffee Mean?

The term "100% Colombian Coffee" means the coffee is entirely grown and produced within Colombia. This term was popularized by the Colombian Coffee Growers Federation through the Juan Valdez campaign, launched in 1958, featuring a fictional Colombian coffee farmer. 100% Colombian Coffee highlighted the authenticity and high quality of Colombian coffee, positioning it as the world’s first single-origin coffee and distinguishing it from blends that contain beans from other regions. Single-origin Colombian coffee refers to beans sourced from a specific region, single farm, cooperative, or micro-lot in Colombia.

What are the Different Types of Colombian Coffee Beans?

The main types of Colombian coffee beans are Arabica varieties such as Castillo, Caturra, Tabi, Pink Bourbon, Bourbon, Typica, Colombia, and Gesha. Types of Colombian coffee beans refer to the various coffee cultivars and varieties that grow or were developed in Colombia, each with distinct flavor profiles. Different Colombian coffee types are listed below.

• Castillo: Castillo is a coffee variety primarily grown in Colombia, developed by Cenicafé as a hybrid of Caturra and the Timor Hybrid for its resistance to coffee leaf rust and high yield. Named after researcher Jaime Castillo, it was released in 2005 and comprises 40% of Colombia's coffee crops, according to the Specialty Coffee Association (SCA). A 2020 study by Claudia Patricia Criollo-Velásquez found that Castillo grown below 1,500 meters scored highest in cupping tests.
• Caturra: Caturra is a natural hybrid of the Bourbon variety, known for its crisp, complex, and sweet profile with bright acidity. Introduced to Colombia in the 1970s, it once made up nearly half of the country’s coffee production. According to the Specialty Coffee Association (SCA), Caturra performs best at altitudes of 1,200 to 2,000 meters above sea level. Many Caturra plants were later replaced by the rust-resistant Castillo variety, to which Caturra is a parent.
• Tabi: Tabi is a hybrid of Bourbon, Typica, and Timor, developed in 2002 by Colombia's National Coffee Research Center to resist coffee leaf rust. The name "Tabi" means "good" in the Guambiano dialect. Tabi coffee features a balanced flavor profile with bright acidity, producing a high-quality cup.
• Pink Bourbon: Pink Bourbon is an Arabica coffee variety, a natural mutation of Yellow and Red Bourbon, first appearing in San Adolfo, Huila, Colombia, in the 1980s. Known for its pink-hued beans, it offers pest and disease resistance and a diverse flavor profile with floral, fruity, and sweet notes, resulting in an elegant cup.
• Bourbon: Bourbon coffee, originating from Réunion Island, was introduced to Colombia in the 1830s. It thrived in Colombia's high-altitude regions and became fundamental to the country’s coffee production. In Latin America, Bourbon has largely been replaced by its descendants, such as Caturra, Catuai, and Mundo Novo.
• Typica: Typica is one of the oldest coffee varieties, originating from Ethiopia and introduced to Colombia in the late 18th century. Known for its balanced flavor profile and adaptability, Typica has a planting density of 3,000-4,000 plants per hectare with single-stem pruning, according to World Coffee Research (WCR). Though it has low yield potential, it offers high-quality coffee when grown at high altitudes and begins production in year 4.
• Colombia: Colombia is a Timor hybrid cultivar released in 1985, valued for its leaf rust resistance but noted for its inconsistent stability. It is gradually being replaced by the Castillo variety, introduced in 2005. The Colombia varietal produces coffee with a balanced, complex flavor profile featuring notes of red apple, grape, and subtle sweetness.
• Gesha: Gesha is a rare coffee variety that thrives in Colombia's Huila region. Originally discovered in Ethiopia and gaining fame in Panama after the 2004 Best of Panama award, Colombia has become a significant Gesha producer. Known for its tea-like body and complex fruity, floral flavors, Gesha's taste is influenced by region, climate, terroir, and processing methods. It begins production in year 4 with a planting density of 3,000-4,000 plants per hectare using single-stem pruning.

Beyond popular varieties, Colombia also produces unique coffees like Pacamara, Maragogype, SL28, Yellow Bourbon, and Red Bourbon. The country’s diverse terrain, from coastal lowlands to the Andes Mountains, creates an ideal environment for cultivating a wide range of coffee types.

Where is Coffee Grown in Colombia?

Coffee in Colombia is primarily grown in the traditional Coffee Triangle region, a 13,873 km² area covering 1.2% of the country, known as the Coffee Cultural Landscape of Colombia (CCLC) or Eje Cafetero. This region is located in the central-western part of the country and includes three departments of Caldas, Quindío, and Risaralda. The Coffee Triangle is known for its rich volcanic soil, high altitudes, and ideal climate for coffee cultivation. Other important coffee-growing regions include Huila in the southwest, Antioquia in the northwest, and Tolima, also in the central-west.

Which Regions in Colombia Grow The Most Coffee?

The top ten coffee-producing regions in Colombia are listed below.

1. Huila
2. Antioquia
3. Tolima
4. Cauca
5. Caldas
6. Risaralda
7. Valle del Cauca
8. Santander
9. Nariño
10. Cundinamarca

1. Huila

Huila, Colombia is a major coffee-producing region known for high-quality Arabica beans. Its unique climate, with altitudes of 1,200-1,800 masl, moderate temperatures of 17-23°C, and annual rainfall of 332.01 mm, provides ideal conditions for coffee cultivation. Shade-grown practices develop beans with bright acidity, medium body, and fruity, caramel notes. Huila’s small farms, averaging 1.5 hectares, focus on quality, using methods like extended fermentation, wet processing, and honey processing. Common varietals include Caturra, Typica, Castillo, Red and Pink Bourbon, and Yellow Colombia.

2. Antioquia

Antioquia produces 16% of Colombia’s coffee, making it the second-largest coffee-producing region after Huila. Its hilly Andes terrain creates a monsoon climate with an average temperature of 18.49°C (65.28°F). Coffee grows at 1,650-2,200 masl, resulting in a cup profile with sweet, spicy, nutty, and fruity notes. The region mainly uses the fully washed process and grows Castillo, Caturra, Typica, Maragojipe, Geisha, Tabi, Pink Bourbon, and Caturra Timor varietals.

3. Tolima

Tolima is a Colombian coffee region known for smallholder farming, including indigenous and Afro-descendant communities. It produces fully washed and organic-certified coffee across 38 municipalities, yielding 1,875 to 2,750 kg per hectare. The region's tropical rainforest climate averages 28.27°C with 129.96 mm of annual rainfall. Key cooperatives like ASOPEP focus on organic coffee and community development, while ASCI'SP supports indigenous sustainability through the Nasa We'sh indigenous guard.

4. Cauca

Cauca, located on Colombia's southwest coast, has over 90,000 coffee-growing families cultivating coffee on 93,000 hectares, producing 10% of the nation’s coffee. 99% of producers are smallholders. The region's four zones—Center, North, South, and East—offer unique flavors. The North produces coffee with an intense aroma and medium-high acidity; the South offers a sweet fragrance and high acidity. Coffee is grown by rural, indigenous, and Afro-descendant communities, featuring Arabica varieties like Castillo, Colombia, Caturra, Typica, Bourbon, and Tabi. Cauca's tropical rainforest climate averages 17.85°C with 682.23 mm of annual rainfall.

5. Caldas

Caldas, the largest coffee producer in Colombia's Coffee Triangle, contributes 7.78% of the nation's coffee. Located in west-central Colombia, Caldas farms average 1.9 hectares at altitudes of 1,300-1,900 masl. The region's Marine west coast climate averages 23.97°C (75.15°F) with 229.64 mm of rainfall over 167.91 rainy days annually. Known for intense aromas, medium acidity, and sweetness, Caldas coffee features Supremo grade Arabica beans like Castillo, Caturra, and Colombia, processed using the fully washed method.

6. Risaralda

Risaralda, part of Colombia's Coffee Triangle, has ideal coffee-growing conditions with volcanic soils, high elevations of 1,300-1,900 masl, and a Tropical Rainforest climate averaging 18.91°C and 609.59 mm of annual rainfall. The region has 75,800 hectares of coffee production across 26,000 farms owned by 23,000 families. Unique microclimates from Pacific and Caribbean breezes create complex coffee flavors. Arabica varietals like Caturra, Castillo, and Colombia, processed using the washed method, offer notes of lemon tart, pomegranate, tropical fruit, herbs, almond, spice, cocoa, and bright acidity.

7. Valle del Cauca

Valle del Cauca, in southwestern Colombia, cultivates coffee at 1,200-2,000 meters. Its tropical rainforest climate (average 21.44°C) and fertile volcanic soil create ideal growing conditions. Farmers use traditional shade-grown methods and process beans via the fully washed method. Single-origin coffees from Valle del Cauca are known for bright acidity, medium body, and tasting notes of red fruit, citrus, floral, chocolate, cocoa, caramel, black cherry, and peach. Higher elevations produce complex acidity and delicate florals, while lower elevations yield rich chocolate and velvety body.

8. Santander

Santander, a coffee region in northeastern Colombia, produces 5.21% of the country's coffee. With 37,000 family-owned farms averaging 3 acres, it focuses on Arabica varieties like Castillo, Colombia, Tabi, Gesha, Pink Bourbon, and Wush Wush. Coffee grows at 1,200-1,700 meters in a tropical rainforest climate averaging 23.67°C and 542.78 mm of annual rainfall. Santander’s coffee offers round, sweet profiles with notes of rich chocolate, walnut, and soft fruit, and floral, lemony acidity in lighter roasts. Processing methods include washed processing, micro-mills, and double fermentation to enhance sweetness and body.

9. Nariño

Nariño, Colombia's southernmost coffee region, grows coffee at 1,500-2,300 meters in the Andes. The region averages 18.14°C (64.65°F) and receives 309.43 mm of rain annually over 326.91 rainy days. The harvest season runs from late May to early September. Nariño coffee is known for its smooth body, nutty flavor, and chocolate/caramel notes. Family-owned farms use wet processing and innovative methods like honey processing in zones like Buesaco, La Unión, and Aponte. Cooperative Asprounión supports farmers with training, achieving a 70% approval rate for their coffees.

10. Cundinamarca

Cundinamarca, surrounding Bogotá, is a coffee-growing region on the eastern slopes of the Cordillera at an elevation of 3,013 meters (9,888 feet). It has a tropical wet and dry climate with 331.78 mm of annual rainfall over 305.89 rainy days. The harvest seasons are from April to June and October to December. Though once a major producer, Cundinamarca now contributes 2.77% of Colombia's coffee production, mainly growing Castillo and Colombia varieties.

What are the Coffee Growing Conditions in Colombia?

Colombian coffee grows best in temperatures of 66-69°F (19-21°C) with annual rainfall between 80-100 inches (1,600-2,500 mm). The region experiences high humidity, carefully managed to prevent disease. Ideal altitudes for Colombian coffee ranges from 800-2,000 meters, with higher elevations preferred for premium coffee varietals. The soil is volcanic, fertile, well-drained, and slightly acidic, with a pH of 5.5 to 6.5. It is rich in organic matter, containing good levels of nitrogen, potassium, and magnesium. The following table outlines the ideal growing conditions for Colombian coffee.

How is Colombian Coffee Made?

Colombian coffee is made by meticulous farming, harvesting, and processing of coffee cherries, followed by roasting and brewing the beans. In Colombia, coffee is grown in shade-grown agroforestry systems, improving soil hydrological functions compared to pastures. Shade-grown cultivation enhances coffee flavor by slowing the ripening process, allowing beans to develop more complex flavors and balanced acidity.

In Colombia, coffee harvesting involves hand-picking ripe cherries, a labor-intensive process due to the mountainous terrain. The main harvest is from October to December. A smaller harvest, called "Traviesa" or "Mitaca," happens from April to May. Colombia uses selective harvesting, a method where only ripe coffee cherries are picked, ensuring high-quality beans and consistent flavor profiles. Skilled pickers make up to 8 passes per tree and rely on cues like cherry color, glossy skin, and firmness to determine ripeness.

Colombian coffee beans are traditionally processed using the washed (wet) method: cherries are de-pulped, fermented for 12-36 hours, washed, and dried for 5-10 days or in dryers at 35-45°C. Coffee certification requires FNC registration, audits, and verification. The beans are typically roasted to a medium roast at 356°F to 401°F (180°C to 205°C) to balance acidity, sweetness, and complex flavors. After roasting, the beans rest for a few days to a week before brewing to optimize flavor.

What is the Quality of Colombian Coffee?

Colombian coffee is known worldwide for its high quality. This quality is determined by factors like bean size, shape, moisture content, and the presence of defects. Colombian coffee beans are graded by size and quality, with Supremo (screen 18/17) being the largest, and Excelso (screen 15) slightly smaller. Both offer excellent flavor. Colombian specialty coffee is the highest quality. It scores 80 or above on the 100-point Specialty Coffee Association (SCA) scale, which assesses flavor, aroma, and bean quality. Colombian coffee authenticity is protected by the Designation of Origin (D.O.P). It certifies that products come from a specific region and meet defined quality standards. This table outlines the different grades of Colombian coffee beans

How Much Caffeine is in Colombian Coffee?

Colombian coffee generally contains 70 to 120 mg of caffeine per 8-ounce (237 ml) cup, similar to other Arabica coffees. This amount is lower than Robusta coffee. The exact caffeine content in Colombian coffee can vary based on several factors, including the specific bean variety, how the coffee is roasted, and the brewing method used. For example, a 2011 study in the Journal of Ginseng Research found that Colombian coffee beans have roughly 15.30 mg of caffeine per gram.

Is Colombian Coffee Strong?

Yes, Colombian coffee is generally considered strong. It has a similar caffeine content to other Arabica coffee beans, but its bold flavor can make it seem even stronger. Colombian has a rich, full-bodied flavor, which enhances the perception of it being a "strong" coffee due to its intense flavor profile. The roasting process, whether light, medium, or dark, impacts the flavor more than the caffeine content.

What Does Colombian Coffee Taste Like?

Colombian coffee is typically characterized by its sweet and chocolatey notes, often accompanied by hints of fruits like apple and red berries. You might also notice caramel undertones and a subtle citrus or spice aroma. The flavor can vary by region; for example, Cauca coffees are known for their sweetness with almond and honeycomb notes, while Antioquia coffees have their own unique sweet characteristics. A Colombian-based espresso offers a sharper, sweeter flavor. Although enjoyed on their own, Colombian beans are often used in blends, sometimes as the base. Both Colombian and Mexican coffees work well in espresso blends.

How to Choose the Best Colombian Coffee?

To choose the best Colombian coffee, follow these four steps below.

• Identify the Bean Type: Opt for Arabica beans for a smoother, more complex flavor over Robusta. Explore varietals like Caturra, Castillo, Geisha, Bourbon, or Typica for their unique taste profiles.
• Select Single Origin Colombian Coffee: Choose beans from regions like Huila, Nariño, or the Coffee Triangle for distinct flavors influenced by geography. These beans are washed, have clean, bright flavors or natural for fruity, sweeter notes.
• Choose a Roast Level: Light roasts highlight acidity, medium roasts offer balance, and dark roasts provide bold, rich flavors. Each roast level complements different brewing styles, whether it's pour-over, French press, or espresso.
• Inspect Freshness: Buy freshly roasted beans and check roast dates. When buying light or medium roast Colombian beans, rest them for 7-14 days after roasting to achieve better taste and flavor clarity.

What is the Best Colombian Coffee?

The best Colombian coffee is typically single-origin, using 100% Colombian beans graded as Supremo. These coffees meet Specialty Coffee Association (SCA) standards, scoring 80 points or higher out of 100, evaluated on factors such as aroma, acidity, and body. Single-origin means the beans come from a specific region in Colombia, ensuring a consistent flavor profile. Using 100% Colombian beans guarantees authentic, high-quality coffee. The Supremo grade signifies large, superior beans. Specialty coffee means you buy the highest grade of coffee, with quality ensured throughout the supply chain, from seed to cup.

Where to Buy the Best Colombian Coffee?

You can buy Colombian coffee from various sources, including specialty coffee roasters, online retailers, and even directly from Colombian farms. For the freshest Colombian coffee, roasted to order, consider specialty brands like Colipse. Our Colombia Tolima coffee features 100% Arabica beans from the Café del Macizo cooperative in Tolima, grown at 1,400 to 2,000 meters above sea level. These medium-roast, single-origin beans include Caturra, Castillo, and Typica varietals, fully washed for consistent quality.

What is the Price for Colombian Coffee?

The price of Colombian coffee typically ranges from $10 to $25 per 12 oz bag, depending on quality, origin, and certifications. At Colipse, our specialty-grade Colombian coffee is priced at $21.50 for a 12 oz (340 g) bag, with subscriptions available for 10% off.

How is Colombian Coffee Different from Other Coffees of the World?

Colombian coffee stands out due to its high-quality Arabica beans grown in ideal climates. Colombia's volcanic soil, consistent rainfall, and elevation create a rich, smooth flavor with mild acidity. Other coffee producing countries like Ethiopia or Brazil offer different profiles based on bean variety, soil, and processing methods.

What is the Difference between Colombian Coffee and Ethiopian Coffee?

The main difference between Ethiopian and Colombian coffee lies in flavor and origin. Ethiopian coffee offers fruity, floral notes due to its natural processing and high-altitude growth. Colombian coffee provides a smooth, balanced flavor with mild acidity, influenced by volcanic soil and wet processing methods.

What is the Difference between Colombian Coffee and Brazilian Coffee?

Colombian and Brazilian coffees differ mainly in flavor and processing. Colombian coffee, grown at high altitudes and wet-processed, has a smooth, balanced taste with mild acidity. Brazilian coffee, grown at lower altitudes and dry-processed, tends to be nutty, chocolaty, and less acidic.