Colombian Coffee: terroirs, varieties, and what makes it unique

TL;DR: Colombian coffee is one of the most appreciated in the world for its balance, sweetness, and aromatic diversity. Its altitude, volcanic soil, double annual harvest, and the expertise of its producers make it an unmissable origin for specialty coffee lovers.

Why does Colombia produce such good coffees?

Colombia is the third-largest coffee producer globally and the first for quality washed coffees. Its geography is exceptional: the Andes mountain range crosses the country from north to south, creating a multitude of micro-terroirs at altitudes between 1,200 and 2,000 meters. At these heights, the beans mature slowly, concentrating their sugars and aromas.

Additionally, an ideal climate—neither too dry nor too humid—and two harvest seasons per year in some regions (the mitaca and the main one) allow for a continuous production of fresh beans throughout the year.

Major Colombian Coffee Regions

Huila — The flagship region for Colombian specialty coffee. Farms here produce coffees with vibrant acidity, notes of red fruits, and caramel. This is where the San Agustín valley, one of the most renowned areas, is located.

Nariño — The highest region in Colombia for coffee cultivation. The extreme altitude (up to 2,300 meters) yields floral profiles and a very fine acidity, sometimes compared to great Ethiopian crus.

Antioquia — The traditional region of Colombian coffee, known for its balanced, sweet, and accessible profiles. Ideal for an introduction to specialty coffee.

Cauca — Delicate, floral, and sweet notes. One of the booming regions for high-quality micro-lots.

Varieties Cultivated in Colombia

Colombia primarily cultivates Arabica varieties, the most common of which are:

• Castillo — Local variety resistant to coffee leaf rust, fruity, and accessible
• Caturra — Compact, productive, with beautiful acidity
• Colombia — Hybrid developed by the National Federation, very widespread
• Typica and Bourbon — Rarer, reserved for high-end specialty lots
• Geisha — Exceptional, floral, and very aromatic, produced in small quantities

How is Colombian coffee processed?

The vast majority of Colombian coffees are processed by the washed method: the cherry is depulped, fermented in tanks, then washed before drying. This process yields a clean, fruity, and acidic cup. To learn more about coffee processing methods, we explain everything in a dedicated article.

Natural and honey processes are gaining popularity in specialty farms, offering sweeter and more complex profiles.

How to taste Colombian coffee?

Colombian coffee expresses itself particularly well in filter extraction (V60, Chemex, Aeropress), which highlights its acidity and fruity aromas. As an espresso, it yields a balanced, sweet shot with a beautiful crema. Do not over-roast: a medium roast better preserves its qualities.

To refine your palate for this origin, consult our coffee tasting guide.

Colombian Coffee at Jockos Coffee

Our current Colombian lot comes from the La Esperanza farm, in the Huila region, cultivated by Hertson Bernal: the Colombia La Esperanza Naranja, a fruity washed coffee (Cenicafe 1 variety, 1800 m). It follows the Rojo and Amarillo lots from the same farm, which are now sold out: our coffees rotate with the harvest seasons. Roasted to order in Vendin-le-Vieil, Hauts-de-France.

Find all our specialty whole bean coffees roasted to order.