Colombia is actually a near-perfect coffee growing climate, and Colombian coffee produces a specific type of bean that results from the environment. Colombia gets heavy rainfall and the landscape never gets close to falling below freezing temperatures at any time of the year. The tropical location is perfect for growing coffee, and grow it does! There are about 600,000 coffee growers in Colombia, and most of them pick the beans by hand. Colombia’s coffee is world famous for its flavor and the unmistakeable mild but rich aroma that rises from every brew.
That may explain why we’ve been exporting our coffee for almost 200 years and, for most of that time, it’s been our top export. There are many secrets to our success but our geography is undeniably one of them. Coffee grows best in volcanic soil, at altitudes of 1,200 to 1,800 meters, in places that are free of frost but receive around 80 inches of rain a year. Colombia ticks all those boxes.
Colombia’s 22 coffee growing regions can be divided into the northern, central and southern ones. Most of the coffee harvest is produced in the central and southern areas, while the main areas for organic production are the north and the south where the soil is naturally favourable to coffee farming. Organic production only accounts for a few per cent of the total, but its volume is growing strongly.
The Colombina coffee plant varieties include Bourbon, Caturra, Maragogype, and Typica. However, there are three prestigious Colombian coffees namely Medellin, Armenia, and Supremo. These coffees are named after the regions where they are grown. Other worthy mentions are Castillo coffee, Caturra beans, and Tinto Coffe. These coffee beans have medium to high levels of acidity with a mild and well-balanced flavor. Colombian coffee beans are ideal for making espresso-based drinks. This is because these beans do not become overly bitter when they are roasted dark. The most common flavors of Colombian coffee are sugar cane or caramel, floral hints, red berries or apples and a sweetness similar to chocolate, and traces of tropical fruits. And the aroma of Colombian coffee is mostly citrus, fruits, and hints of spice.
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.
