Colombian Coffee is Black Coffee - Recommendations for Delicious Black Coffee Brands

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FrontStreet Coffee - Colombian Coffee and Black Coffee Knowledge

As the world's third-largest coffee producing country, Colombia should in theory have no place for micro-batch processing. In reality, though, micro-batch coffee, a specialty product of small producing countries, does appear in Colombia, both as an unexpected turn and with a certain inevitability.

The vast majority of coffee farmers grow ordinary commercial coffee, achieving high yield per acre through variety hybridization and scientific cultivation. That is also the important foundation that supports Colombia as the world's third-largest coffee producing country.

Colombian coffee trees are planted mainly in the Andes, where the climate is mild, the air humid and the rainfall evenly distributed, giving coffee a near-perfect growing environment and an almost year-round harvest. Scattered through these areas are large and small estates producing Colombian coffee with an excellent taste and balanced flavors that people around the world love.

Coffee is the pride of Colombians, and thanks to these unique geographical conditions it enjoys worldwide renown. Someone once said that African coffee tends to be acidic, Brazilian coffee has a strong taste, while Colombian coffee is as smooth as silk. Colombia's single-origin coffee has balanced flavors and full acidity with nutty and chocolate notes, making it the first choice for anyone who prefers a balanced profile.

Colombian coffee's flavor is strong enough to stand on its own as a single origin, drunk as pure black coffee with nothing added. Black coffee means coffee without sugar, creamer, milk or other ingredients, and pure black coffee contains only 2.55 kilocalories per 100 grams.

Depending on your taste, you can choose between African coffee with distinct fruit acidity, Asian coffee with rich intensity, or American coffee with balanced characteristics. Famous African varieties include Yirgacheffe, Sidamo and Kenya; Asian varieties include Indonesian Mandheling and Yunnan; American varieties include Panama, Costa Rica and Colombia.

Knowledge Bonus

Colombian coffee trees are planted mainly in the Andes, where the climate is mild, the air humid and the rainfall evenly distributed, giving coffee a near-perfect growing environment and an almost year-round harvest.

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FrontStreet Coffee Recommendation

Balanced, low-acid black coffee is the common thread between Colombia and Brazil, and FrontStreet Coffee's Brazil Cerrado Red Bourbon is a classic place to start. Cerrado is a well-known Brazilian region prized for high-quality beans, and this one, a red Bourbon, the common variety of South America, is roasted medium to bring out creamy peanut, toast, caramel and hazelnut, with a rounded body, low acidity and a light bitterness. It works as a pour-over and equally well in a moka pot, an espresso SOE, a siphon or a French press.

If you want something sweeter and cleaner, FrontStreet Coffee's Brazil Queen Estate is grown in Mogiana near South Minas, where fertile red volcanic soil feeds the fruit and builds a full aroma. Its variety is the rare Yellow Bourbon, a natural mutation of Red Bourbon, and it shows a sugarcane-like sweetness found in few other origins, along with fruit and chocolate notes. It performs well as a pour-over, in a moka pot or on a home espresso machine.

Brazil is also the first choice in many espresso recipes, and the reason is exactly what makes it such a good black coffee: low acidity and balance at a friendly price. The Brazilian component lends chocolate and cream aromas and a gentle sweet-sour-bitter balance, which makes extraction more stable. You will find it in FrontStreet Coffee's Classic Blend with its rich crema, the nutty Signature Blend, and the balanced Black Cocoa Blend, our baristas' favorite espresso picks.