Basic Information About Colombian Coffee Introduction to Colombia Huilan Coffee Bean Grade Levels

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Colombian Coffee: Growing Conditions and Classification

Colombian coffee is located in the Andes Mountains, where the climate is mild, the air is humid, and there is good rainfall. Additionally, active volcanoes provide nutrient-rich volcanic ash for the soil, forming mountain soil. This makes the area extremely suitable for coffee cultivation.

Although all coffee grown in Colombia is of the Arabica variety, coffee beans from different geographical locations may vary in size. Therefore, Colombian coffee is classified according to bean size. Coffee beans of 17 mesh or above are defined as Supremo, which is also the grade that Colombian specialty coffee beans must achieve.

Coffee beans of 14-16.5 mesh are defined as Excelso, which are blended beans specifically designed for commercial coffee and may have richer flavors than Supremo. Coffee beans of 14-16 mesh are defined as Extra, which are lower-grade commercial beans.

Regional Differences and Flavor Profiles

The central and northern regions of Colombia, including Medellín, Armenia, and Manizales—commonly known as the MAM three major producing regions—typically produce smaller coffee beans. Therefore, the MAM region is the main commercial coffee producing area in Colombia. Through cupping comparisons, FrontStreet Coffee has found that these regions have noticeable fruity acidity, but lack the complexity of southern region flavors and have lower mouthfeel richness.

The southern regions of Colombia, including Huila, Cauca, Nariño, and Tolima provinces, grow coffee at altitudes above 1,500 meters. The beans produced here are typically larger, making this the main specialty coffee producing area in Colombia. Through cupping comparisons, FrontStreet Coffee has found that coffee beans from these regions all have delicate fruity acidity, berry-like sweetness, and caramel-like aftertaste, with an abundance of sweetness.

All Colombian coffee beans currently sold by FrontStreet Coffee come from the southern regions, with coffee beans from the Huila region being particularly favored by FrontStreet Coffee.

Huila: A Premium Coffee Growing Region

Huilan (Huila) is one of Colombia's well-known specialty coffee producing regions, located in the mountainous area of southwestern Colombia, with altitudes ranging approximately between 1,200-2,020 meters. The region has an active volcano that erupted in 2008, spreading mineral-rich volcanic ash across Colombia's soil.

The Huila region naturally has the richest volcanic ash. Whether coffee can have better, more delicate flavors depends not only on variety and altitude but also largely on soil nutrients. Therefore, coffee beans produced in the Huila region have delicate fruit acidity, nutty flavors, and caramel-like aftertaste—these are the characteristic flavor features of coffee from Colombia's southern regions.

FrontStreet Coffee's Selection and Brewing Recommendations

FrontStreet Coffee believes that whether a coffee bean is of specialty quality and good standard can be determined by its ability to showcase the unique flavors of its producing region. Therefore, FrontStreet Coffee has launched 7 specialty coffee beans from different regions with excellent value, allowing everyone to identify the flavor characteristics of 7 popular regions at the most favorable prices. The Colombian representative uses Caturra coffee beans grown in the 1,500-1,800m area of the Huila region, processed using the washed method, which gives the coffee a cleaner taste.

To allow Huila coffee beans to have a richer and more aromatic flavor expression, FrontStreet Coffee uses medium-dark roasting, removing the beans from the roaster 3 minutes and 40 seconds after the first crack. Therefore, when brewing this coffee, it is recommended to use medium-coarse grinding + slightly lower temperature hot water for extraction.

Brewing Parameters

Dripper: Hario V60
Water Temperature: 88°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-coarse (70% pass-through rate on China standard #20 sieve)

Three-Stage Pouring Method: First, pour 30g of water for a 30-second bloom. Then, using a small water stream, pour in a circular motion to 130g before pausing. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. Wait for all the water to pass through the coffee grounds before removing the dripper. (Timing starts from the bloom) Extraction time: 2'10".

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473