Coffee from Colombia

Exported to all parts of the world, coffee from Colombia is considered among the best ever. In particular, Arabica is grown here up to 2,300 meters above sea level, great pride for the region which has the so-called coffee area, a must for enthusiasts who are about to visit Colombia. So let's discover Colombian black gold coffee through history and the best known and most appreciated varieties!

A bit of history…

In the foundation of Colombia's economy, coffee has been an integral part of this country for several centuries and has become part of its culture, folklore, and history. It seems that coffee was first grown in Colombia by the Jesuit company, a religious institute founded in Paris in 1500 and that it gradually spread throughout the country.

Only Arabica coffee is grown on the three mountain ranges of the country and its success is such that at the end of the 19th century, coffee is one of the most important export goods in the region. Most of the Colombian product is shipped by ship to Buenaventura and via the Panama Canal which reaches the European continent.

To date, Colombia is the third-largest coffee producing country in the world and cultivation covers almost 10% of world Arabica production. The country is also a producer of different varieties of coffee which are allocated in the so-called "zone cafetera", an area that extends between three departments: Caldas, Risaralda, and Quindio, represented respectively by the capital cities of Manizales, Pereira, and Armenia.

Here you can breathe the unmistakable aroma of coffee plantations and you can stop and be captivated by the breathtaking views that invite you to discover these places. A visit to the theme parks, to the typical farms where you are greeted by the hospitality of the people is a way to get to know this country and its wonderful coffee plantations up close.

High-quality coffee

Known and appreciated all over the world, Colombian coffee is a high-quality coffee, sweetened by particular climatic conditions: it is in fact the mild temperatures, which oscillate between 8 and 24 degrees centigrade, to favor the production of high-quality coffee.

The high altitudes also contribute to the quality of the coffee: the mountainous areas of Colombia are a true paradise for Arabica varieties and allow them to thrive. Furthermore, the different microclimate present in each area contributes to the growth of coffee varieties with various organoleptic profiles, some of which have floral and fruity notes of nuts and chocolate.

This is a detail of great importance that allows Colombia to beat the competition with products of high quality and taste. In some regions where rainfall is regular, it is even possible to harvest certain varieties of coffee twice a year, which means more effort but also greater profit.

UTZ Coffee Associations and Certification in Colombia

To safeguard coffee production and get better conditions for workers, several coffee growers got together and founded FNC in 1927. The non-profit association, which today has about half a million members and aims to support the constant improvement of the quality of coffee and the lives of workers.

The association invests in the research and development of new technologies, precisely to favor growers. The advantage for everyone was the achievement of UTZ certification, which guarantees sustainable and high-quality coffee. The certification allowed growers to better organize themselves, favoring production and harvest.

How coffee is processed in Colombia

Contrary to what happens in many countries, where the beans are left to dry in the sun, in Colombia, the procedure is quite different. To begin with, de-pulping is carried out, then washing and subsequently the skin covering the grain is removed. Only at the end does the roasting take place and to guarantee a selected quality of coffee it passes through grids that eliminate the beans that are not perfect.

Variety of Colombian coffee

Among the most important areas of cultivation is the Departamento de Huila, located at a very high altitude in the southwest of Colombia. It is here that the Arabica coffee beans with a fruity flavor are produced: the coffee in this area is grown mainly by small farmers. 

The coffee tradition is very lively and its characteristic is the harvesting of the beans which take place by hand, and are carefully processed. The ideal climatic conditions, the soils rich in nutrients and the manual processing favor the growth of the finest high-quality coffees.

Other popular coffee varieties are Sierra Nevada Santa Marta, with low acidity and aromas of dried fruit; the Cauca, with great balance and a vinous aftertaste; the Paisaje Cultural Cafetero, sweet and delicate, with a caramelized and fruity taste. Medellin Supremo is also a world-renowned coffee: grown in the Cordillera Central, it is known for its rich and full-bodied flavor, with tones of hazelnut and chocolate.

The country aims to produce new varieties of coffee, more resistant and able to withstand changing climatic conditions and also to resist pests. But the Colombians' instinct is to prefer coffee specialties, which give the consumer heavenly flavors and aromas.