How it is grown
Coffee here is mainly grown by small family farms at roughly 1,200–2,000 metres, and sometimes higher in the south. Most is washed, and common varieties include Caturra, Castillo, Colombia and Bourbon. Because of the country's position near the equator, some regions have two harvests a year, a main crop and a smaller one often called mitaca. That means fresh coffee is available for much of the year.
Main regions
- Huila is known for sweet, balanced cups with caramel, red fruit and citrus.
- Nariño grows at very high altitude near the border with Ecuador, and is prized for bright, complex coffees.
- Cauca tends to produce juicy, floral cups with fruity sweetness.
- Antioquia and other central regions are often chocolatey, nutty and rounded.
What Supremo and Excelso mean
These labels describe the size of the bean, measured by screen size, not the flavor or quality. Supremo beans are the larger grade (screen 17 and above), and Excelso is the next size down. Look for region, processing and tasting notes to judge the coffee instead.
How to brew it
Colombian coffee is versatile.
- Filter: a 1:16 pour-over at 93–95 °C shows sweetness and fruit.
- French press: gives a rounder, richer cup. Read the French press guide.
- Espresso: medium roasts make a sweet shot with a caramel finish.
Try one
Colombia Huila is a medium roast with caramel, red apple and cocoa notes. To taste the contrast in style, brew it beside an Ethiopian coffee.
Harvest timing
Harvest timing depends on the region. Many areas have a main crop in the last months of the year and a smaller crop in the middle of the year, so fresh coffee is available for a large part of the year. Ask your roaster which crop you are buying.
What to look for when buying
Look for a region, a producer or cooperative, the altitude and the processing method. These give you more information than the grade name, and they help you compare coffees from different parts of the country.
Common questions
What are Caturra and Castillo?
They are coffee varieties. Caturra is a compact variety related to Bourbon, and Castillo is a rust-resistant variety developed in Colombia. Both can produce sweet, balanced cups.
Is Colombian coffee good for espresso?
Yes. Medium roasts from Huila or Tolima are sweet and rounded, which works well in espresso and milk drinks.
Why is Colombian coffee so consistent?
Small farms, organized cooperatives and careful washed processing help produce clean, reliable coffee. Differences between regions add variety.
