Why is Colombian coffee the best?

Depending on the country of origin, each coffee has its own unique flavour characteristics and aromatic profiles. This time, let's find out why Colombia is so popular.

Colombia is the world's third largest coffee producer, accounting for 12% of global coffee production. Only Brazil and Vietnam are bigger, but unlike those two countries, Colombia grows almost exclusively the highest quality arabica beans.

Geography

Colombia's main coffee-growing region is between Medellin, Cali and Bogotá, known as Zona Cafetera - the 'Coffee Belt'. This area receives at least 200 centimetres of rainfall per year and has temperatures similar to spring (8-24 degrees Celsius). Colombia's mountainous terrain, temperate climate and ideal rainfall make it one of the best geographical locations in the world for growing coffee. Coffee is grown at altitudes of around 1 200 to 1 800 metres in the region's volcanic soil, which is rich in nutrients and considered the best for growing coffee trees.
Colombia's proximity to the equator gives two harvest seasons per year, compared to one in other coffee-growing regions. As a result, Colombia can supply fresh coffee all year round.
In Colombian coffee, you can taste the differences in flavours depending on the growing area. In the central zone you will find coffees with a more balanced profile, stronger aromas and medium acidity. In the north, the coffee is less acidic but more aromatic. In the south you can enjoy a different coffee with higher acidity.

Growing and harvesting Colombian coffee

In Colombia, coffee is grown on steep slopes, under the shade of tall trees and banana plants, to avoid burning the precious beans. Most coffee farms are small, family-owned and mostly no more than 12 hectares in size.
Due to its enormous geographical size, the harvesting season varies from one part of the country to another, from September to January in one part and from April to August in another.

But what really sets Colombian coffee apart is the harvesting process. While other coffee regions harvest the beans mechanically, in Colombia almost every one of the 600 000 coffee growers carefully picks the berries by hand. A machine cannot distinguish between ripe, unripe and overripe beans, but a human can. As a result, only the best beans are selected.
Colombian arabica beans are processed only when wet, using water to separate the coffee berries from the husk. Wet processing is a relatively new technique which results in a cleaner, brighter and more fertile product. Washed coffee is more appreciated because the coffee terra (where the coffee is grown) can be tasted in the tea, and washed processing gives a more pleasant acidity.

Interestingly, the lower quality beans are processed and enjoyed in the drink ‘tinto’, the instant coffee drink of choice for many Colombian locals.

Tasting notes

Colombian coffee is known for being highly aromatic and easy to drink. It has sweet aromas of cocoa and chocolate, with sweet fruity, citrus notes and a mild nutty aftertaste. Colombian coffee sweetness, acidity and body balance are ideal for making a good espresso.