Characteristics and Story of Colombian Coffee Beans How Should Colombian Coffee Be Roasted?

In 1808, coffee was first introduced to Colombia, and today the country is the second-largest producer after Brazil, with an annual output of 13 million bags weighing 60 kilograms each, compared to Brazil's 22 million bags. Colombian coffee is one of the few single-origin coffees sold under a country name in the world.

In terms of quality, Colombian coffee beans have received praise unattainable by other coffees. The country is the world's largest exporter of Arabica coffee beans, with very little Robusta coffee cultivation. It is also the world's largest exporter of washed beans. Compared with other producing countries, Colombia pays more attention to product development and production promotion. This, combined with its superior geographical and climatic conditions, makes Colombian coffee high-quality, flavorful, and renowned worldwide. Colombian coffee bean characteristics.

Major Coffee Producing Regions in Colombia

The country's coffee-producing areas are located at the foothills of the Andes Mountains, where the climate is mild and the air is humid. Colombia has three Cordilleras mountain ranges (sub-mountain systems) running north-south, extending toward the Andes. Coffee is planted along the highlands of these mountain ranges. The mountain slopes provide diverse climates, meaning harvest seasons occur year-round, with different types of coffee maturing at different times. Fortunately, unlike Brazil, Colombia doesn't have to worry about frost damage. Colombia has approximately 2.7 billion coffee trees, of which 66% are planted using modern cultivation methods in plantations, while the rest are grown in traditionally managed small farms. Colombian coffee bean characteristics.

Colombia's main production areas are located in the central and eastern mountain ranges. The most important plantations along the central mountain range are located in the Medellin, Armenia, and Manizales regions. Among these three areas, the coffee from the Medellin region has the best quality and highest price, characterized by full-bodied beans, rich nutrition, intense aroma, and moderate acidity.

These three regions are collectively referred to as MAM (acronym of the first letters of the three major cities). Among Colombia's premium export coffees, most originate from MAM regions. Along the eastern mountain range, two of the best areas are around Bogota and further north around Bucaramanga. Bogota coffee has lower acidity than Medellin coffee, but both are of comparable quality.

FrontStreet Coffee Colombia Cauca Cup of Excellence

Region: Cauca Province, Colombia

Micro-region: Suayre Micro-region

Soil: Volcanic clay

Altitude: 1758-2100 meters

Variety: Caturra

Processing: Washed processing method

These green coffee beans are round, yellowish-green, with good uniformity and high moisture content. FrontStreet Coffee's roasting goal is medium-dark roast, on one hand expressing a balanced and mellow texture, while on the other hand showcasing rich layers of chocolate and nutty flavor aromas.

FrontStreet Coffee's Recommended Brewing Method:

KONO dripper; Water temperature: 86-88°C; Grind setting: EK43s setting 10 (medium pour-over grind); Coffee-to-water ratio: 1:13-1:14; Extraction time: 1 minute 50 seconds.

Important Notice :

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