Colombian Specialty Coffee Culture What Factors Contribute to the Mild Richness of Colombian Coffee

Colombian coffee is world-renowned for its quality and delicious flavor; in fact, Colombian coffee is widely considered among the world's finest, alongside several other countries. But what makes one country's coffee better than another's? Isn't it all just coffee? Let's explore with FrontStreet Coffee what makes Colombian specialty coffee so exceptionally delicious.

There are three primary factors that determine coffee quality (we're talking about the raw product here, not the coffee you drink at home or your local café: poor roasting, bad brewing techniques, or improper storage can elevate or compromise coffee quality). Here are the three factors, with explanations of why each makes such a critical difference in making Colombia's coffee taste so exceptionally good.

Geography and Climate

Colombia possesses the perfect geographical environment for growing coffee, which is a sensitive crop that requires just the right conditions to thrive. The rich flavor of Colombian coffee is primarily attributed to favorable climate, perfect soil, and just the right amount of rainfall. Coffee thrives in places with at least 200 centimeters (80 inches) of annual rainfall and where temperatures never drop below freezing.

Colombia's mountainous terrain, tropical regions, high rainfall—but also just the right amount of sunshine—and relatively mild climate create an incredibly perfect coffee-growing nation. It's often said that Colombia boasts amazing biodiversity and friendly locals, but if anything, its greatest blessing is the ideal climate and geography for growing the world's best coffee.

Growth and Harvesting Process

This factor cannot be underestimated when producing first-class coffee. Simply having perfect climate and terrain isn't enough if your methods for growing and collecting coffee beans are careless or poorly executed. The best coffee grows on steep mountainsides, surrounded by trees and banana plants—which provide much-needed shade and prevent coffee beans from being scorched under the harsh sun—and each and every coffee bean is hand-picked. Yes, you read that correctly: every single one of Colombia's nearly 600,000 coffee producers hand-picks their beans.

This hand-picking process cannot be underestimated. Machines cannot distinguish between raw, unripe, overripe, and ideal coffee cherries. But a person can, and the hard work and calloused fingers of thousands of coffee pickers testify to the arduous nature of their labor; however, it's worth it for coffee lovers, as the selection process means only the finest beans make it to your cup (though defective beans are still processed, and sadly, most end up in the cups of Colombians, while the finest quality is reserved for foreign cups).

Varieties of Coffee

Coffee is not just coffee. There are two different types of coffee beans: Arabica and Robusta (as well as new varieties produced within these two species). Colombia, with its perfect terrain and climate, is one of the few countries that produces 100% Arabica coffee beans. But what does this have to do with the quality of Colombian coffee?

It's quite simple, really. Arabica coffee is widely considered the superior coffee bean, featuring a sweeter, lighter flavor, with less caffeine (about half the amount) and stronger acidity. In short, Arabica coffee produces a more delicious and rich brew than Robusta, and Colombia's 100% Arabica coffee status necessarily results in some truly exceptional coffee.

As we've mentioned, even the world's best coffee won't help if the roasting is terrible, storage is improper, or you simply pour boiling water over coffee grounds and expect world-class results. But if you want to enjoy a cup of the world's finest coffee, then Colombia is your source for coffee beans. Now you know why Colombian coffee is so good!

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