What Makes Colombian Coffee So Special?

Colombia holds a prominent place among the top coffee producers internationally. It is widely recognized for its creation of top-notch Arabica coffee. Are you perplexed as to why Colombian coffee is so prized and which sort of coffee is ideal for an genuine Colombian experience?

Don’t worry, we have got you covered!

Colombia has the second most populous population in South America. There are a total of 46 million inhabitants living in the country, making it the 28th most populous nation on the planet. This nation is also the site of the biggest Spanish-speaking society after Spain and Mexico.

Colombia houses a mix of modern cities and agricultural areas, topped off with a colonial vibe and variety of cultures. The economic growth of the country has been on an upswing for the past 10 years. Colombia is quickly ascending the ranks to become a leading Latin American business hub and an attractive tourist spot.

Colombia is blessed with a variety of natural features, including sweeping rain forests, tall mountains, and expansive savannas, as well as a diverse populace. Colombia is the 5th biggest nation in Latin America and has the second most number of Spanish speakers.

It is commonly referred to as “the gateway to South America” due to its location in the northwest corner of South America, which links the continent to North America and Central America.

HISTORY OF COLOMBIAN COFFEE

The precise time in which coffee found its way to Colombia is not known. Rumors suggest that coffee beans were first brought to the area by Jesuit priest José Gumilla in the 17th century.

The initial delivery of coffee to other nations didn’t occur until 1835, when Colombia sent 2,500 lbs of coffee to America. During both before and after independencce, the wealthy had authority over nearly all of the large farm exports.

By the 1860s, coffee became the nation’s number one agricultural export and it quickly became the main source of earnings for the government due to duties charged on coffee sales.

THE LAND OF COLOMBIA

Many mountains in Colombia offer perfect terrain for coffee farming due to the excellent quality soil. The entire nation has the optimal ratio of sunlight and precipitation. This location enjoys an ideal temperature, along with the ideal soil composition and exact amount of precipitation. Therefore, Colombian coffee is highly esteemed.

The Andes Mountains cut Colombia into two sections, forming three separate mountain ranges that extend from north to south. The majority of the coffee produced in Colombia comes from this region. This miniature country is approximately three times larger than the state of Montana, and is one of the two countries in South America that has been labeled one of the five “biodiversity hotspots”.

The Tumbes-Choco hotspot lies on Colombia’s seaboard and its mountain chains are mainly enclosed by the Tropical Andes hotspot. Conservation International regards the Tropical Andes chain as the earthly sphere with the greatest amount of plant species, with around one-sixth of the world’s flora contained in the area.

KEY COFFEE REGIONS IN COLOMBIA

The coffee-producing area in the Paisa Region is known as the Colombian Coffee Growing Axis. This part of Colombia is sometimes referred to as the “Coffee Triangle,” which encompasses three departments in the area: Risaralda, Quindio, and Caldas.

These two departments span a combined area of 13,873 square kilometers; this occupies only a meagre 1.2% of the total area of Colombia. In 2011, UNESCO recognized this area as a World Heritage Site.

• Antioquia: Formerly the “wild west” of Colombia for many years, Antioquia was almost entirely settled by gold miners. During the late 19th century, coffee was introduced to the fertile, mountainous borderlands of the department, and Antioquia became Colombia’s most important coffee-producing area. Because of the western and central mountain ranges that crossed the region, it offers ideal growing conditions for coffee.
• Chocó: Most coffee from this region is grown near the city of El Carmen de Atrato, with only a steep ridge separating it from southwest Antioquia. Eastern Chocó used to be one of Colombia’s key regions in producing coffee during the late 19th century and early 20th century; however, most of these areas are now covered in a very dense rainforest that stretches hundreds of kilometers, which makes most of these areas inaccessible.
• Nariño: This region can be found in the far south area of the country bordering Ecuador in the high peaks of the Andes mountain range. Because it is so close to the Equator, coffee can be grown at very high altitudes in this area. Several farms can be found on mountainsides with altitudes of 2000 meters above sea level.
• Santander: Typica and Shade coffee can be found in large quantities in this area, and a vast majority of these have Rainforest Alliance certification. This area has a lower growing altitude and a micro-climate that is drier.
• Sierra Nevada: A mountain range isolated from the Andes, the Sierra Nevada de Santa Marta reaches an altitude well over 5,000 meters above sea level. Along the northern coast of the country, most of the coffee farmers in this area are part of either the Kogui or Arhuaco native tribes. 

COLOMBIAN COFFEE CHARACTERISTICS

Many people who talk about Colombian coffee tend to point out its medium-bodied profile, tart citrus acidity and full flavor. The unique character of Latin American coffee comes from the use of high-grade Colombian beans, giving it a mild, fruity taste that does not come across as being overly fermented.

The characteristic Colombian coffee is marked by an intense sugary caramel taste, blended with a soft sourness, and a subtly nutty flavor. This coffee is of similar high-grade quality as the others from Peru. Most North Americans are familiar with the taste of medium-bodied and sweet coffee.

Colombia is the source of a considerable amount of the world’s coffee supply and, back in 2019, they produced nearly 10% of all coffee produced globally. The beans from this country are particularly high-grade Arabica beans and, due to the high production, are also some of the most affordable on the market – making them a prime option for coffee blends and popular brands.

The problem with these coffee beans is that they don’t have a strong taste, so most people may think they are too “bland” because they are used to more flavorful coffee.

What Makes Colombian Coffee Beans so Special?

Colombia’s geographical advantage makes its coffee incredibly unique, allowing for the production of a high-quality, robust bean due to the favorable environmental conditions.

This coffee has an incredible taste due to the ideal soil, a yearly rainfall of 200 centimeters and an environment that never dips below freezing temperatures.

Let’s take a closer look.

Flavor Profile (Colombian Coffee Taste)

The large cultivation zones in Colombia make it difficult to identify a specific flavor that can be attributed to its coffee. Nonetheless, there are certain flavor notes that are typically associated with Colombian cuisine.

Colombian beans can be said to be mellow and understated with a soft to medium body and a tidy end. Typically, the coffee from these areas has a medium to high level of acidity, giving it a vibrant flavor.

It is likely that you will detect soft, flowery aromas mixed with underlying scents of tropical fruits, red berries, and a sweetness akin to sugarcane or caramel. The citrus scents plus delicate traces of spice are not too strong.

Ideal Growing Conditions

Colombia’s coffee-growing regions can be broken down into two distinct locations:

• The Sierra Nevada highlands of Santa Marta.
• The three slope sections of the Andes mountains that traverse the country.

The expansive landscape encompassing Medellin covers approximately 14,000 square kilometers, which is commonly known as the coffee production core in Colombia. The area near Bogotá and Bucaramanga in the east is more diminutive and much more mountainous.

The soil in both of these coffee growing areas is incredibly fertile due to the volcanic origin, and lie at a high altitude; reaching heights of up to 6,400 feet.

Coffee cultivated in these areas is frequently harvested under the cover of trees, with temperature norms ranging between 8°C and 24°C (46°F and 75°F).

The coffee beans that are produced in the central region are well-known for their strong taste and full-bodied consistency, as well as their high acidity. Conversely, coffee grown in the area of Bucaramanga has a delicate taste, but is usually full bodied and flavorful. The coffee grown in the Bogotá region is not as acidic, yet it maintains its famously rich flavor.

Coffee Processing

In Colombia, the overwhelming majority of coffee producers process their coffee on-site at their own premises.

Arabica beans grown in Colombia usually go through a wet-processing procedure where the flesh of the cherries is removed with the aid of water. The washing method is effective in most climates and doesn’t require as much labor or close monitoring as other procedures. This process results in a more pristine, luminous, and full of fruit flavor Colombian coffee.

Nevertheless, some coffee bean makers still choose to use a combination of natural techniques and honey to process their beans. This different technique produces beans that are much sweeter and more flavorful due to the fermentation that occurs when the fruit is left on the beans while they are being dried.

The Best Colombian Coffee Brands

The most excellent coffee from Colombia originates from the agricultural areas of Armenia, Medellin and Manizales, which have been given names after the places where they are produced. The MAM group of coffee beans are all grown in the central region of Colombia and are often sold collectively under the MAM initials.

A few Colombian coffee varieties that are well-known are displayed below.

• Caturra is often considered to be among the best coffee in Colombian. First developed in Brazil, this type of coffee is now a favorite throughout the region. Caturras coffee beans can be distinguished by their low-to-medium and bright body acidity. The bad news is that this variety is under constant threat from coffee rust.
• Castillo is another popular variety that shares its genetic heritage with Robusta beans. Castillo has been bred to be resistant to coffee rust. Even though this bean can share its DNA with Robusta beans that are known for not being full of flavor, Castillo is still able to offer a flavor profile that’s smooth, aromatic, with citric acidity.
• Tinto Coffee is what I like to refer to as the “local brew” and is widely available in the streets of Colombia. Its name roughly translates to English as “inky water” which kind of sums up how this low-quality coffee tastes, but for under ten cents a cup you really can’t complain. If you are evener in Colombia Tinto Coffee is something you just have to try.

Where To Buy Colombian Beans?

It is not possible to go to the grocery store and simply grab a bag from the shelves. You could do that, but it won’t produce the tastiest Colombian coffee.

It is strongly suggested that you purchase a bag of coffee that has been freshly roasted and of genuine Colombian origin through an online source.

These are two of my personal favorites.

Colombian Supremo (Volcanica Coffee)

The Supremo from Volcanica has a distinctively mild acidic flavor with nutty and full-bodied fruity nuances and subtle hints of floral aromas.

The Supremo blend from Volcanica is cultivated in mineral-rich soils from the high altitudes of the Colombian Andes mountains. Each batch of Colombian beans is freshly roasted when you place an order, ensuring you get the optimal quality of beans.