As the third largest coffee producer in the world, Colombia has earned its reputation on both fronts: exceptional quality and massive volume. Let's explore what sets Colombian coffee apart.
THE HISTORY OF COFFEE IN COLOMBIA?
Coffee arrived in Colombia in the early-to-mid 1700s, brought by Jesuit priests who came with Spanish settlers. Initially dominated by large plantations funded by foreign capital, when global wars and economic crashes tanked coffee prices at the turn of the 20th century, these sprawling estates collapsed or were abandoned entirely.
By 1875, production had shifted to smallholder farmers working tiny parcels of land. This pivot, supported by government policy, successfully reintroduced Colombian coffee to the world market. In 1927, the National Federation of Coffee Growers of Colombia was created to protect the interests of coffee growers. Today, that infrastructure remains strong, maintained by the government and farmer unions who've spent generations perfecting their craft and protecting their industry.
NARIÑO REGION
Nariño is a region made up of primarily smallholder producers. With the average farm size being less than 1 hectare, many of the farmers have formed groups to work collaboratively. The region is home to some of the highest-altitude farms in Colombia. This, paired with its close proximity to the equator, creates an ideal environment for growing vibrant and complex coffees.
TOLIMA REGION
The Revolutionary Armed Forces of Colombia (FARC), a rebel group, had control of the Tolima region for many years. During this time, farmers were unable to export their coffee. 10 years ago, since the signing of two peace treaties with the indigenous groups and farmers, the coffee farmers in the region have been able to resume growing and exporting coffee.
During the FARC’s occupation of the region, the farmland was untouched. This resulted in soil that was free of any agrochemicals. Because of this, farmers in Tolima have been able to use organic farming methods more easily compared to other regions.
THE TERROIR
Colombia's coffee-growing regions stretch across 5 main zones, with farms located from 1,100 to over 2,300 meters above sea level (masl). The country sits close to the equator, and its mountains can reach over 2,000 masl.
The southern regions of Cauca, Huila, and Nariño are closer to the equator, so coffee is grown at higher altitudes where cooler temperatures and lower nighttime temperatures slow cherry maturation. The Coffee Triangle (Caldas, Risaralda, Quindío) averages around 1,500 masl, with some farms exceeding 2,000 meters.
Rich volcanic soil in regions like Caldas, Risaralda, and Nariño contributes nuanced minerality to the coffee. Each region produces distinct flavour profiles shaped by altitude, soil composition, rainfall patterns, and microclimates.
THE VARIETALS
Colombia grows primarily Arabica varieties, with Caturra, Castillo, and Colombia dominating production. Typica arrived first and still represents about 25% of the country's coffee trees, valued for its clean, balanced cup. However, starting in the 1970s, farmers began replacing Typica with Caturra, a mutation of Bourbon discovered in Brazil. Caturra's compact size and higher yields made it more economically viable while maintaining high cup quality.
In recent years, many coffee varietals have gained popularity as producers diversify their crops and find the perfect balance between maximizing yield an improving cup quality.
HARVESTING
Colombia stands apart with its year-round production. While most origins harvest once annually for 2-3 months, Colombian farms typically have two separate harvests each year. This continuous cycle means they're almost always selling, and the country hosts two Cup of Excellence competitions annually so farmers don’t miss their chance to compete.
THE TASTE
Colombian coffees are crowd-pleasers with surprising diversity. Depending on region and microclimate, sweetness ranges from tropical and stone fruits to smooth milk chocolate. Some varietals even show floral, tea-like qualities. The body tends to be heavier yet silky, finishing smooth and sweet with delicate lingering flavours.
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