Why does Colombian coffee taste better? This isn’t about how well Colombian coffee is marketed; it’s all about their strict quality standards, geographical location, and their history.
A bit of history on Colombian coffee:
Colombian coffee became one of the world’s most trusted and reliable coffee beans, thanks to the work of Fedecafe. Formally, the National Federation of Coffee Growers of Colombia, or Federación Nacional de Cafeteros de Colombia, is a non-profit organization that is responsible for representing and protecting the interests of millions of Colombian coffee farmers.
Fedecafe handles the majority of the exportation of coffee on behalf of cooperatives. They also train Colombian farmers in modern, sustainable farming methods and pest management, and help stabilize the volatile coffee market for farmers by purchasing their production through their network of co-ops. They also handle the majority of marketing for Colombian coffee.
Colombian coffee cannot be exported without following strict standards on grading, washing, defects, and moisture content. So much so that any coffee that does not meet these quality standards is typically left in Colombia for domestic consumption.
The three reasons Colombian coffee tastes better:
The equation is simple:
- Colombians have a very high focus on Arabica beans. Two main types of coffee beans are grown worldwide: Arabica and Robusta. Robusta is cheaper to grow and has a higher caffeine content; however, it can also taste rather harsh, bitter, or even flat in some cases. Arabica, on the other hand, is a more delicate coffee to grow, sensitive to elevation, temperature, and growing conditions, and can produce far fewer cherries than Robusta. However, this is precisely why it is our bean of choice. Arabica contains more sugars and lipids, which results in a smoother, complex cup and unique, nuanced tasting notes. Some countries may make a blend of both Arabica and Robusta to help offset costs. Whereas Colombia is known for growing exclusively Arabica, which puts Colombia’s baseline of quality much higher than other coffee in the world.
- They have a geographical advantage by a landslide. Colombia sits right on the equator. Because the Andes mountain range runs right through the country, it naturally places the coffee farms’ elevation between 1,200 and 2,200 meters above sea level. At this altitude, the climate is cooler at night, allowing an even contrast to the bright sun during the day. When the coffee cherry undergoes stress, adjusting from cool to hot and vice versa, this forces the cherry to ripen slowly. The longer a coffee cherry takes to mature, the more time it has to develop its unique flavor profile and natural sugars inside the bean. This is exactly where that complexity, subtle sweetness, and unique tasting notes come from when we describe the coffee.
- Their preferred washed process. Before roasting, a bean has to be removed from the coffee cherry (depulped), washed, and dried. There are various processing methods, and each method makes a significant difference in the final taste of the coffee.
Popular processing methods include honey, natural, semi-washed, and washed. Washed coffee, Colombia’s favorite, means pulping the coffee cherry and soaking it in water tanks for about 24-48 hours in order to strip any remaining fruit residue. This results in a clean, bright cup that allows the beans’ characteristics to shine through fully without the fruit interfering with it. This is also the most consistent processing method, which means your Colombian coffee will taste the same no matter where you drink it.
The Coffee Triangle
This is what put Colombia on the map. On the Colombian map, you will see what is called the Coffee Triangle. This is made up of three departments: Quindío, Risaralda, and Caldas, located in the center-west of Colombia. This is a UNESCO World Heritage area, popularly referred to as the Coffee Cultural Landscape. The Coffee Triangle may be the most famous, but it’s far from the whole story:
Huila: where fruity meets floral. This is currently the largest coffee-producing department in Colombia. These farms are nestled between active volcanoes, meaning the soil is nitrogen-rich volcanic ash.
Altitude: 1,200 – 2,200m
Flavor notes: are typically peach, apricots, berries, caramel, and even jasmine
Acidity: bright, wine-light and sweet
Nariño: complex and bright. Nariño is located in the far southwest area of Colombia. Producing some of the world’s most complex coffees. Because this region sits very close to the equator, this means the coffee is grown in one of the highest elevations in the country. As you may remember, this allows that contrast between cold and hot, a slower developing cherry, and more time to soak up and develop those unique characteristics and flavors.
Altitude: 1,600-2,300m
Flavor notes: citrusy, honey, and tropical fruits such as passion fruit
Acidity: very high, sparkling crisp, and vibrant body
Antioquia: smooth & balanced –– the crowd pleaser. Home to Medellin and one of the most well-known coffee regions in Colombia. This lies right in between the Central and Western ranges of the Andes. Steep slopes and fertile soil contribute to what is known as the Colombian cup. Rich dark chocolate, slight nuttiness, caramel, with a medium body makes this the safest first-time coffee drinker choice and a reliable favorite for the most experienced connoisuer.
And if low acidity is your go-to, Sierra Nevada on the Caribbean coast is also worth exploring.
Altitude: 1,300 -2,200m
Flavor notes: dark chocolate, caramel, almond, cherry
Acidity: medium
Which Colombian Coffee is for me?
Colombia has a flavor for every coffee drinker, check below to see which is the right fit for you:
● Want a no-fuss, reliable cup → Antioquia or the Coffee Triangle
● Got a “sweet tooth”? → Huila’s peach, caramel, and berries is your friend
● Want real personality and unique complexity? → Nariño will not disappoint
● Sensitive to acidity? → Sierra Nevada or Antioquia it is
If you want to taste what Antioquia is all about, our Colombia Santa Maria single origin coffee is from that exact region. Cocoa, peach and caramel in every cup!
