Colombian Coffee: Growing, Taste, and Buying Guide
Updated - Team Colipse
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. Coffee in Colombia 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 specifically to coffee grown in Colombia, primarily in the Andean regions. Colombian coffee is not a distinct plant variety; most Colombian coffee is Arabica. The country is the second-largest producer of Arabica coffee and the top producer of washed Arabica globally. The main Arabica varieties that shape Colombian coffee's profile are Caturra, Castillo, Typica, and Bourbon.
It is important to note that "Colombian coffee" (referring to the beans grown in Colombia) is different from terms like "Colombian-style coffee," which describes a strong, often black preparation method. Similarly, "Colombian blend coffee" is a mix of Colombian beans with beans from other regions, and "Colombian coffee roast" refers to how Colombian beans are roasted, which can range from light to dark."
Colombian coffee beans rank among the highest quality, with over 40% meeting specialty-grade standards as reported by the Colombian Coffee Growers Federation (FNC), a non-profit organization that represents and supports Colombian coffee growers. Colombia ranks third in global coffee production, contributing 7% of the world’s coffee with 11.6 million 60-kg bags produced in 2023.
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 8 different types of Colombian coffee beans are listed below.
- Castillo
- Caturra
- Tabi
- Pink Bourbon
- Bourbon
- Typica
- Colombia
- Gesha
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.
- Huila
- Antioquia
- Tolima
- Cauca
- Caldas
- Risaralda
- Valle del Cauca
- Santander
- Nariño
- 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.
| Growing Condition | Details for Colombia |
|---|---|
| Temperature | 19-21°C |
| Rainfall | 80-100 inches (1,600-2,500 mm) annually. |
| Humidity | High, but well-managed to prevent disease. |
| Altitude | 800-2,000 meters above sea level. Higher altitudes are preferred for premium coffee. |
| Soil | Volcanic, fertile, and well-drained. |
| Soil pH Level | Slightly acidic, typically between 5.5 and 6.5. |
| Soil Nutrients | Rich in organic matter, with good levels of nitrogen, potassium, and magnesium. |
| Sunlight | Partial shade with a mix of direct sunlight and shade from trees. |
| Shade | Canopy cover, often provided by native trees, balancing sunlight and protecting from excessive heat. |
| Slope and Aspect | Coffee is grown on steep slopes, often terraced to prevent erosion. |
| Air Circulation | Good air circulation due to the mountainous terrain, helping to reduce the risk of disease. |
| Drainage | Excellent natural drainage due to the steep slopes and volcanic soil. |
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
| Colombian Coffee Grades | Sieve Size | Description |
|---|---|---|
| Supremo | 17/64" and above | Largest beans, full body, and rich flavor. |
| Excelso | Passes through 16/64", stopped by 14/64" | Medium-large beans, balanced flavors. |
| UGQ | Mixed sizes (lower than Excelso) | Mixed sizes, export quality standards. |
| Pasilla | Smaller than 14/64" | Defective/small beans, used domestically. |
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 Top Rated Colombian Coffee?
The top rated 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 Purchase Colombian Coffee Beans?
You can buy Colombian coffee beans from specialty roasters, online stores, or directly from farms. For the freshest beans, choose specialty coffee brands like Colipse. Colipse offers Colombia Tolima coffee. This coffee uses 100% Arabica beans from Café del Macizo in Tolima, grown at altitudes of 1,400–2,000 meters. The varietals are Caturra, Castillo, and Typica, and they are fully washed for consistency.
What is the Price for Colombian Coffee?
The price for Colombian coffee typically ranges from $10 to $25 per 12 oz bag. Factors like quality, region, and certifications influence pricing. Colipse offers specialty-grade Colombian coffee: $23.50 for 12 oz (340g) and $29.99 for 16 oz (453g). Further discounts apply to bulk orders and subscriptions.
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.
What is the Difference between Colombian Coffee and Arabica Coffee?
The main difference between Arabica and Colombian coffee is that Colombian coffee is a type of arabica grown in Colombia. Arabica refers to the species, while Colombian coffee refers to its origin and specific growing conditions. Colombian beans are known for bright acidity, medium body, and citrus or floral notes.