Flavor Profile and Taste Description of Colombian Coffee Beans, Their Development History, Cultivation Requirements, and Green Bean Grades

The Development History of Colombian Coffee

As widely known, Colombian coffee is quite versatile—it can be used for both coffee blends and single-origin coffee, and is also suitable for French press brewing to highlight its rich body. It perfectly meets the demands of the general public. Are you curious about the development history of such versatile coffee beans? Today, let's explore how Colombian coffee has developed together.

Colombian Coffee Growing Regions

The best coffee production areas in Colombia are in the central region, which experiences two rainy seasons annually: April-May and September-December. The central mountain range consists of volcanic ash soil with relatively high acidity, producing coffee with rich fruit acidity and intense aroma. The three most renowned growing regions are Medellin, Armenia, and Manizales, which we call "MAM."

Some soils in the central region are sedimentary, where the coffee produced has a higher body and slightly lower acidity. The southern region also has mostly volcanic ash soil, with the highest growing altitude and main harvest season in the first half of the year. "Narino Coffee" is considered the premium quality from this region.

Characteristics of Colombian Coffee

The general characteristics of Colombian coffee are full, uniform beans with rich and substantial aroma. Some carry fruity notes, while others have chocolate aromas, depending on the specific growing location. In terms of flavor, it has strong acidity, a soft and smooth texture, and a delicious taste. The Supremo grade is considered the highest quality.

Colombian Green Bean Grading Standards

Excelso is currently the most widely used export standard adopted by FNC (Colombian Coffee Growers Federation) and is also the optimal grade for Colombian green bean exports.

So how are Colombian green beans classified?

Generally speaking, they are currently divided into three main categories circulating in the Chinese market:

Excelso UGQ 12*60 (1.5%): UGQ stands for Usual Good Quality. Green beans are above 14 screen size, allowing 1.5% of beans between 12-14 screen size, but must be above 12 screen size, with over 50% larger than 15 screen size.

Excelso EP 12*60 (10%): EP stands for European Preparation. Green beans are above 15 screen size, allowing 10% of beans smaller than 15 screen size, but must be above 14 screen size.

Excelso Supremo 12*60 (5%): Green beans are above 17 screen size, allowing 5% of beans smaller than 17 screen size, but must be above 14 screen size.

In addition, Colombia also has Extra for beans above 16 screen size, Premium for beans above 18 screen size (larger than Supremo), and Minama for green beans nearly all uniform at 15 screen size, among others.

FrontStreet Coffee's Colombian Coffee Selections

Colombian Huayu Ye

Region: Huila

Estate: Elsvi Togarding

Altitude: 1800 meters

Processing Method: Anaerobic Natural

Colombian Rose Valley

Region: Santander

Estate: Dashu

Processing Method: Double Anaerobic Enzyme Washed

Both originate from Colombia but belong to different growing regions. Rose Valley comes from Dashu Estate in the Santander region, while Huayu Ye comes from the Astor Gartin Farm in the Huila region. Rose Valley tastes more like a fruit juice, with grape and strawberry notes mixed with floral aromas. Huayu Ye is more balanced, with floral and strawberry notes complemented by hints of dark cocoa, cream, and fermentation characteristics.