COFFEE FROM

Colombia

Colombia has been blessed with a perfect climate for coffee growing as it has a dozen micro-climates across thousands of miles, volcanic soil, and just a perfect amount of rain. Discover more about Colombian coffee.

Overview

Colombia, contributing 12% to the global coffee supply, stands out for its high-quality Arabica coffee. The country's diverse micro-climates, volcanic soil, and ideal rainfall create a perfect environment for specialty coffee cultivation. Despite challenging harvesting and transportation due to its rugged terrain, Colombia's small-scale farms, often less than 10 hectares, play a crucial role in its coffee production.

Processing Methods

Colombian coffee primarily undergoes the washed process, where ripe cherries are pulped, fermented, and then washed to remove mucilage, followed by drying on raised tables or patios. Natural processing, although less common, produces high-quality lots. Colombian producers are also experimenting with innovative methods, including anaerobic fermentation and unusual varietals like Geisha and Pink Bourbon.

Flavour Profiles

Colombian coffee flavours vary with geography and altitude. The finest washed coffees exhibit bright, juicy, and floral notes, comparable to African coffees from Ethiopia and Kenya. Natural processed coffees bring out vivid fruitiness, while experimental fermentations offer wild, unique fruit and floral notes.

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