Colombian Coffee Beans

Colombia is one of the world’s top three coffee-producing countries, renowned for its abundant coffee production. Coffee cultivation provides livelihoods for over two million Colombians, nearly 25% of the nation's workforce, making coffee a vital economic crop for Colombia.

Colombia’s diverse microclimates, low latitude, and high altitude create ideal conditions for coffee growth, giving Colombian coffees a strong competitive advantage in the specialty coffee market. Historically, Colombia did not emphasize specialty coffee until later than neighboring coffee-producing countries, yet it quickly became a powerhouse.

Historical Background of Colombian Coffee

There are several historical accounts regarding the origin of Colombian coffee. Some sources suggest it was introduced from Haiti in the Caribbean, while others claim it came from Venezuela around 1808. The earliest documented reference to coffee cultivation in Colombia appears in a book titled "The Illustrated Orinoca," published by Spanish missionary José Gumilla in 1730, which describes coffee plantations in the region. Regardless of its exact origin, Colombian coffee’s excellence is undisputed.

Initially, coffee was not Colombia’s primary economic crop. However, as more farms began cultivating coffee, its economic importance grew significantly. By the early 19th century, Colombia started exporting coffee on a commercial scale. By the late 19th century, it had emerged as one of the largest coffee-producing countries globally.

Major Coffee-Growing Regions in Colombia

Located in northwestern South America, Colombia is the fourth largest country in Latin America, bordered by the Caribbean Sea to the north, Venezuela to the east, and Brazil to the southeast, making it geographically ideal for coffee cultivation.

Most Colombian coffee grows on slopes in the Andes mountains at altitudes around 1,300 meters above sea level, with an average annual temperature of 18°C and rainfall between 2,000 to 3,000 mm. High-elevation regions, some exceeding 2,000 meters, provide exceptional potential for specialty coffee production.

Main Coffee Regions

Colombian coffee production is concentrated mainly in the central and northern regions, particularly:

• Medellín
• Armenia
• Manizales

The specialty coffee regions primarily lie in southern Colombia, notably:

• Cauca
• Huila
• Meta
• Tolima
• Nariño

These southern regions, situated at altitudes over 1,500 meters with rich volcanic soil, benefit from unique microclimates ideal for high-quality coffee production.

Colombia’s coffee-growing area covers nearly 1.07 million hectares, predominantly composed of smallholder farms. Over 80% of these coffee farms have around 5,000 coffee trees each. Farmers often plant shade trees such as mango to provide the necessary environment for coffee cultivation. High humidity and minimal temperature fluctuations slow bean maturation, promoting the accumulation of aromatic compounds within the coffee beans.

Colombian Coffee Varieties

Common coffee varieties in Colombia include:

• Caturra
• Bourbon
• Catuai
• Typica
• Colombia

These trees are typically pruned to human height to facilitate manual harvesting.

The "Colombia" variety, specifically, is a hybrid between Timor and Caturra. It inherits Robusta genes, giving it strong resistance to pests, higher yield potential, and making it increasingly prominent in Colombian coffee cultivation.

Colombian Coffee Grading System

Colombian coffee beans are categorized into two main types: commercial coffee and specialty coffee.

Commercial Coffee Grades (by bean size):

• Supremo: Beans sized 17+ (largest).
• Excelso: Beans sized between 14 and 16.5 (commonly blended Supremo and Extra beans for cost efficiency).
• Extra: Beans sized between 14 and 16.

While bean size is a grading criterion, coffee flavor does not necessarily correlate directly with size. Hence, actual cupping results remain the ultimate benchmark for selecting high-quality coffee.

Specialty Coffee Grades (based on defect count per 500g sample):

• Grade AA: 0 primary defects; fewer than 5 secondary defects.
• Grade A: fewer than 3 primary defects; fewer than 8 secondary defects.
• Special Grade: fewer than 8 primary defects; fewer than 35 secondary defects.

Flavor Profile of Colombian Coffee

Colombian coffee is celebrated for its rich sweetness and full-bodied, velvety mouthfeel, reminiscent of melting chocolate. It typically exhibits delightful acidity reminiscent of apples and red fruits, accompanied by subtle citrus and spice notes.

Historically, Colombian coffee, due to its affordability, was predominantly used in blends. However, this does not diminish its outstanding qualities. Colombian coffee performs exceptionally well across various roasting levels. Especially notable at medium-dark roasts, Colombian beans tolerate French roasting without developing harsh bitterness, making them particularly suitable for milk-based coffee beverages.

Colombian Coffee Growers Federation (FNC)

The Colombian Coffee Growers Federation (Federación Nacional de Cafeteros de Colombia, abbreviated as FNC) was established on June 27, 1927. It is a non-governmental rural organization dedicated to supporting Colombian coffee cultivation and promoting its coffee in international markets.