What Coffee Varieties Are Grown in Colombia? What Are Colombia's Flavor Characteristics? Main

Introduction to Colombian Coffee

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What coffee varieties are grown in Colombia? What are the flavor characteristics of Colombia? What are the main coffee production regions?

Colombian coffee is one of the few specialty coffees sold worldwide under its own name. In terms of quality, no other coffee has received such high praise from coffee enthusiasts. It also has a beautiful name called "Emerald Coffee." Colombian premium coffee has a rich and full-bodied aroma, with bright, high-quality acidity, excellent balance, and sometimes nutty notes that leave a lasting impression. Both in appearance and quality, Colombian premium coffee is quite excellent, like a woman's subtle charm—captivating and perfectly balanced, unforgettable.

Main Coffee Growing Regions in Colombia

The main coffee growing regions within Colombia include: Huila (San Augustin), Narino, Tolima, Popayan (Cauca), Valle de Cauca, Meta, Antioquia (Medellin), Magdelena (Sierra Nevada), Boyaca, and Santander (Bucaramanga). Colombia has approximately 700 million coffee trees, of which 66% are grown using modern cultivation methods on plantations, while the remaining are grown on traditionally managed small farms. The main varieties include Caturra, Colombia, Tipica, Bourbon, Maragogype, and Tabi. The country's farms and cooperatives, regardless of scale, are operated by over 500,000 farmers, distributed across 590 municipalities and 14 major coffee-producing regions. In total, 2 million Colombians depend on coffee cultivation for their livelihood, contributing 12.5% to the gross domestic product. In the early 1960s, coffee yield was about 600 kg per hectare, which has now increased to around 900 kg, with some farms reaching 2,500 kg. Colombia established the National Coffee Management Association in 1927, responsible for quality supervision. Although the association is a private institution, it acts on behalf of the government. In addition to organizing the industry, the association is responsible for coffee price control, as well as healthcare, education, road construction, hiring cultivation technicians, conducting research, supervising product quality, directly managing export business accounting for 50% of total exports, and hiring marketing personnel.

Coffee Varieties and Growing Conditions

The main coffee varieties in Colombia are Caturra, a specialty variety named Colombia, and small amounts of Tipica. The main growing regions, except for the lower altitude Bucaramanga, are mostly distributed on mountains at approximately 1,200-1,900 meters above sea level.

Grading Standards

The grading is mainly based on green bean size:

• Grade: Maragogype (Large size variety)
• Supremo (Premium Grade): Beans larger than 17 mesh are called SUPREMO, the highest grade in Colombia.
• Excelso Extra (Premium First Grade): Below 16 mesh, with beans below 14 mesh not exceeding 5%
• Excelso EP (Premium Second Grade): Below 15 mesh, with beans below 14 mesh not exceeding 5%
• U.G.Q. (Usual Good Quality): Below 14 mesh, with beans below 12 mesh not exceeding 1.5%

Note: 1 mesh = 1/64 inch

Climate and Flavor Profile

Colombia has a mild climate with humid air, and its diverse climate means harvesting occurs year-round, with different types of coffee ripening successively at different times. They grow unique quality Arabica coffee beans, from which coffee is made that has a rich taste and endless aftertaste, truly a coffee masterpiece. Today, many people equate "Colombian coffee" with "high quality" and "good taste." World coffee is divided into two main series: one is the "hard" coffee represented by Brazil, with a strong flavor; the other is the "soft" coffee represented by Colombia, with a light and fragrant taste. The difference lies in the altitude of the growing area and cultivation methods—Brazil plants coffee in the red soil of hills with relatively extensive methods, while Colombia produces coffee in the black soil of mountains with intensive cultivation.

Colombian Coffee Philosophy

Colombia's suitable climate provides a true "natural pasture" for coffee. However, the people there don't deliberately emphasize their excellent growing conditions; they prefer to hear people praise the superior taste of their coffee beans. They don't like being evaluated that Colombian coffee's reputation relies on unique geographical locations. They hope people see their hard work and relentless pursuit of quality, see their painstaking efforts for coffee quality and the huge sacrifices behind them, see the gratifying changes in their coffee bean quality that "renew daily" and "advance with the times." Achieving this is very difficult.

The Sensory Experience

Colombian coffee offers a clear bitterness experience, with astringency like life, yet bitterness is essential in life. The aftertaste that remains on the back of the tongue is a thorough reflection on the past. Looking back at the past bitterness makes one feel its sweetness and warmth even more, wanting to let emotions linger longer in the awakening perception. Bitterness is pain, clarity makes one calm, and the aftertaste becomes a spiritual victory.

The acidity, bitterness, and sweetness of Colombian premium coffee are perfectly balanced. With its unique aroma, after drinking, the fragrance fills the entire mouth. Exhaling the aroma from the mouth through the nose, the fragrance is very full. Perhaps you might find it too assertive, because it will occupy your taste buds, your thoughts, and even your soul at the fastest speed. Why resist it? The life we live is already full of sour, sweet, bitter, and astringent—just let the fragrance of coffee take away everything in the mortal world. What we enjoy is not just a cup of coffee, but also the quiet moment that coffee brings us.

Commitment to Quality

The Colombian people's relentless pursuit of coffee quality can only be described with one word: serious. Nothing but serious. A widely praised example in this regard is that although Colombians could replace Bourbon coffee trees with fast-growing, high-yield Arabica coffee trees; however, before confirming the quality of coffee beans produced by Arabica coffee trees, Colombians have no plans to act rashly, even if it means handing over their second-place world ranking in coffee production to Vietnam, which only grows Robusta coffee.

Recommended Brewing Method

FrontStreet Coffee's Recommended Brewing:

• Dripper: Hario V60
• Water Temperature: 88°C
• Grind Size: Fuji Royal grinder setting 4
• Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee, first pour 25g of water for 25s bloom, second pour to 120g then stop pouring, wait until the water level in the coffee bed drops to half before continuing to pour, slowly pour until reaching 225g, extraction time around 2:00

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back end flavors. Because the V60 has many ribs and drains quickly, stopping the pour can extend the extraction time, better extracting the nutty and chocolate flavors from the tail end.

Flavor: Multi-layered variations, overall clean, relatively light body, persistent caramel sweetness in the aftertaste.

Important Notice :

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