Colombian Coffee's Guerrilla Farmers: Is Coffee from Nariño's Southern Growing Region the Best?

At FrontStreet Coffee, we cup a constant stream of new coffees, and Colombian lots consistently show prominent sweetness and chocolate, often with fruit notes layered on top—caramel, apple, and berry-like red fruit—while the aroma sometimes carries hints of citrus and subtle spice.

Reviews of Colombian coffee typically highlight its medium body, rich flavors, and citrus acidity. The best high-yield Colombian lots deliver the classic Latin American profile with a mild fruitiness, though without the almost fermented fruit character found at some other origins.

Because Colombia grows coffee in such volume—nearly 10% of the world's coffee in 2015—these quality Arabica beans are also among the most aggressively priced on the market and serve as the base for many brand blends. One common criticism is that, having grown so used to the profile, many drinkers find Colombian coffee rather "safe."

Growing Altitude: 1,200–2,000 meters

Arabica Varieties: Bourbon, Typica, Caturra, Tabi, Colombia, Maragogipe, Castillo

Harvest Period: September to December

Processing Methods: Washed, sun-dried

Aroma: Sweet (caramel), cocoa

Flavor: Sweet (fruity), citrus, a slight nuttiness

Acidity: Bright, citric

Conventional and Organic Coffee

Most standard Colombian coffee is grown by relatively small farms, then collected, washed, milled, and exported by the Colombian Coffee Federation.

With altitudes ranging from 1,200 to 1,800 meters, Colombia offers ample opportunity to find highly regarded Strictly High Grown (SHG) lots. Colombian coffees are typically washed and sun-dried on patios.

Because the country is so vast, the harvest varies by region: most coffee is picked between September and January, though some regions harvest from April to August. This staggered, consistent production keeps prices stable and supplies North American roasters with a steady flow of green coffee.

Organic Colombian coffee is not hard to find, and Fair Trade and Rainforest Alliance certified lots are on the market as well.

Guerrilla Coffee Farmers

After the 2016 peace treaty, former members of the FARC guerrillas (Revolutionary Armed Forces of Colombia) began training as coffee farmers and baristas at Tecnicafe's coffee technology park. The group once occupied Cauca, a region with altitudes up to 2,100 meters and rich volcanic soil—near-perfect conditions for coffee. How these newly trained farmers develop their craft will be worth watching.

Growing Regions

Colombia's three most storied coffees—Medellín, Armenia, and Manizales—are all named after their growing regions and are often sold together to simplify large contract transfers, collectively known by the acronym MAM.

Cauca currently spans roughly 95,000 hectares and is cultivated by 93,000 families.

Among Colombia's finest coffees is Medellín Supremo, which, despite its higher acidity, is often compared to Jamaica Blue Mountain.

Other Colombian coffees include Cúcuta (often shipped through Maracaibo) and Bucaramanga, known for its low acidity. Some of Colombia's very best lots, however, come from the southern growing region of Nariño.

FrontStreet Coffee Recommendation

Colombian coffee wears many hats—it works as an espresso blend component, a single-origin pour-over, a bright and fruity cup, or a full-bodied one—but to understand the region at its best, try FrontStreet Coffee's washed Huila: from hills above 1500 meters in the southern Central Andes, roasted medium-dark to bring out dark chocolate, the sweet aroma of nuts, moderate crema, and a full, round body. It handles pour-over and French press with ease, and shines through a moka pot or espresso machine for Americanos and lattes alike. If you'd like to taste Colombia's more experimental side, FrontStreet's Finca Divisadero Sidra, an anaerobic natural, transforms into passion fruit, grape, apricot, and dried-fruit aromas after oxygen-free fermentation—a complex, fragrant cup as a pour-over, cold brew, drip bag, or moka pot brew.