What are the coffee varieties in Colombia and how did Bourbon coffee beans travel there

FrontStreet Coffee - Introduction to Colombian Bourbon Varieties

Colombia is a typical northern-hemisphere country, with 80% of its territory north of the equator. Its coffee-growing regions lie mainly in the west, where the Andes cut across the country and create complex terrain and varied climates. Within Colombia, coffee flavors vary far more than in neighboring Brazil, which is essentially flat, fertile plains. In Colombia, even regions that border each other can produce different flavors because of differences in terrain, landform, and climate.

When people talk about the most authentic South American coffee today, they generally think of Colombia. In China, as specialty coffee has spread, more and more drinkers have come to love coffees from different countries and origins, and Colombian coffee in particular is sought after by connoisseurs. It is one of the few single-origin coffees in the world sold under a country's name.

Coffee Varieties

Beyond the common American varieties such as Caturra, Bourbon, Typica, and Pacamara, Colombia also has three unique disease-resistant varieties: Castillo, Tabi, and the Colombia variety (named after the country). There are also rare and precious varieties like Geisha, small-grained Mocha, Rume Sudan, and Eugenioides.

Bourbon coffee takes its name from the island where it was first cultivated. In 1715, France transplanted round Yemen Mocha beans to Bourbon Island off the east coast of Africa (renamed Réunion after the French Revolution), and the variety kept the name. In 1717, the French brought another batch of round Bourbon seedlings from Yemen, which became the predecessor of Bourbon coffee.

In 1732, the British East India Company brought Bourbon seedlings from Yemen to Saint Helena Island for cultivation. Between 1860 and 1870, Brazil in South America first introduced the Bourbon variety, gradually replacing Typica, after which Bourbon spread rapidly northward through other regions of South and Central America.

After 1900, French missionaries introduced Bourbon from Bourbon Island to Kenya, Tanzania, Rwanda, and elsewhere. Today, Bourbon has become a major force in quality coffee worldwide.

Tree characteristics of Bourbon coffee: green tops, broad leaves with wavy edges, and a yield 30% higher than Typica. The beans are relatively round and short, with rich berry acidity, distinct cream and fragrance, strong acidity, and prominent fruity acidity. The problem, again, is poor disease resistance.

Knowledge point: Arabica coffee is generally considered to originate from the Ethiopian highlands and is widely distributed across tropical regions. Through repeated mutation and breeding, it has branched into numerous varieties.

FrontStreet Coffee Recommendation

Geisha, one of the rare varieties Colombia also grows, is a natural next step for anyone curious about the heights a fine Arabica can reach. FrontStreet Coffee's most approachable introduction to the variety is the FrontStreet Boquete Geisha, an entry-level Panama Geisha from the country's most representative specialty region. Grown from pure Geisha genetics and washed processed, it clearly shows the mandarin-honey sweetness, oolong-tea sensation, and fine, layered fruit acidity that define Panama Geisha, all at a price that makes exploring different brewing methods easy.

To step up to estate level, FrontStreet carries the Hacienda La Esmeralda Red Label "Esmeralda Special," grown between 1,600 and 1,800 meters with each lot cupped above 90 points and traceable to a single plot such as Jaramillo. Its sibling, the Green Label "Private Collection," blends lots from several plots to express the estate's signature high-altitude Geisha character at a friendlier price. Both share the jasmine-and-citrus core that made the variety famous.

Ethiopia, Geisha's birthplace, is worth exploring as well. FrontStreet's Gesha Village Gold Label belongs to the Gesha 1931 variety and accounts for 10% of the village's total production; the Red Label comes from the Gori Gesha variety at 15% of output and scores 88 or above on the SCA 100-point scale. Both are refined natural lots with complex, layered flavor. For a softer entry into Ethiopian Geisha, the FrontStreet Granada Geisha is medium-light roasted and shows bright citrus acidity, an elegant ginger-flower aroma, ripe-fruit sweetness, and a fine, silky mouthfeel.