How to Drink Colombian Coffee: What Coffee Varieties Make Exceptional Colombian Coffee Beans

Colombian coffee is renowned worldwide for its quality and deliciousness; in fact, along with several other countries, Colombia's coffee is widely regarded as among the best in the world. But what makes one country's coffee better than another's? Isn't it all just coffee? The simple answer is to join FrontStreet Coffee in understanding what makes Colombian specialty coffee so delicious.

There are three main factors that determine coffee quality (we're talking about the raw product here, not the coffee you drink at home or at your local café: poor roasting, bad brewing techniques, or improper storage can elevate or damage coffee quality). Here are the three factors, with explanations of why each makes such a crucial 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 its 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 finest coffee.

Growth and Harvesting Process

This factor cannot be underestimated when producing first-class coffee. Simply having perfect climate and topography is not enough if your methods for growing and collecting coffee beans are careless or poorly executed. The best coffee grows on steep mountain slopes, surrounded by trees and banana plants—which provide much-needed shade and prevent the coffee beans from being scorched by the harsh sun—and every single 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 should not be underestimated. Machines cannot distinguish between unripe, underdeveloped coffee beans, overripe beans, 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 work; however, it's worth it for coffee lovers, as the selection process means only the finest beans make it to your cup (though the bad beans are still processed, and sadly, most Colombians' cups receive what's left for foreign cups).

The Variety of Coffee

Coffee is not just coffee. There are two different types of coffee beans: Arabica coffee beans and Robusta coffee beans (and 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 taste, with less caffeine (about half the amount) and stronger acidity. In short, Arabica coffee produces more delicious and aromatic coffee than Robusta, and Colombia's 100% Arabica status inevitably results in some truly exceptional coffee.

As we mentioned, even the finest coffee on Earth won't help if the roasting is terrible, storage is improper, or you simply pour boiling water over coffee grounds and expect world-class coffee. But if you want to enjoy a cup of the world's finest coffee, then Colombia is where these beans come from. Now you know why Colombian coffee is so exceptional!

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