Colombian Coffee Acidity How to Drink Colombian Coffee Colombian Coffee Flavor Characteristics

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FrontStreet Coffee - Introduction to Colombian Coffee

When it comes to Colombia, most people may feel unfamiliar with the country, though coffee lovers will know that Colombian coffee is famously good. Colombia is the world's largest producer of Arabica coffee beans, and counting all coffee types together, it is the third-largest coffee producer in the world. Coffee plants need high altitudes and warm, not overly sunny weather for an optimal harvest, and UNESCO has designated the Colombian Coffee Cultural Landscape as a cultural heritage site.

Colombia is the world's third-largest coffee exporter, mainly producing Arabica coffee, and it also exports more Arabica beans than any other country. Colombia is rich in natural resources — coffee, flowers, gold, and emeralds are known as the country's "four treasures." The country sits in northwestern South America, bordering Panama in Central America.

Colombia's congenial climate provides a true "natural pasture" for coffee. The pure taste of Colombian coffee comes straight from this natural environment, which offers just about the most favorable conditions for coffee growth imaginable.

Characteristic Flavors:

Colombian coffee has a silk-like, smooth texture, and people equate Colombian coffee with high quality and good taste. It is sweet with a pleasant acidity, low in bitterness, rich in nutrients, and carries a unique acidity and mellow flavor. In premium Colombian coffee, acidity, bitterness, and sweetness are perfectly balanced. With its distinctive aroma, the fragrance fills the entire mouth after drinking, and when you exhale through the nose, the scent is wonderfully full.

As for how to drink Colombian coffee — simply follow the standard coffee-tasting steps!

About FrontStreet Coffee

In short: FrontStreet Coffee is a research center for coffee, happy to share coffee knowledge with everyone. We share without reservation just to let more friends fall in love with coffee. Every month we run three discounted coffee events, because FrontStreet Coffee wants more friends to drink the best coffee at the lowest price — which has been FrontStreet Coffee's principle for the past six years!

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile — it works in espresso blends and as a pour-over single origin, and the spectrum runs from bright, fruit-acid profiles to full-bodied, mellow cups and intensely fragrant lots, so there is something for every taste. Huila province, in the southern part of Colombia's central cordillera, is the country's most famous specialty coffee region: a landscape of rolling hills ringed by mountains, planted above 1,500 meters, where the confluence of Colombia's most important rivers brings abundant water and moisture.

To get to know the region, start with the FrontStreet Washed Huila beans. Roasted medium-dark, they highlight the sweet aromatics of dark chocolate and nuts with a moderate crema and full body — great in a pour-over or French press, yet equally at home in a moka pot or espresso machine for americano and latte drinks. If you prefer a fruitier, more experimental style, try the FrontStreet Sidra from Finca La Divisia (the "Dividing Line" estate). It is anaerobic natural-processed: anaerobic fermentation, sometimes called carbonic maceration, is a newer processing method in which coffee ferments in a sealed, pressure-rated stainless tank with low or no oxygen, with temperature, time, and pH carefully controlled. The oxygen-free fermentation coaxes out extra tropical-fruit aromatics, and at a medium-light roast — as pour-over, cold brew, drip bag, or moka pot — you get complex, fragrant layers of passion fruit, grape, apricot, and dried fruit.

For those with a home espresso machine or a moka pot, baristas strongly recommend the FrontStreet Signature Espresso Blend. Blended originally for café use, it combines the creamy nuttiness of Brazilian coffee with the deep, bittersweet dark chocolate of Colombian coffee, extracting a fine, golden crema. It pairs beautifully with milk for a rich, silky latte, is very friendly to beginners, and serves as a solid base for americano, cappuccino, mocha, and other classic espresso drinks.