Celebrating the Diverse Flavors of Colombia
Colombia’s unique geography makes it perfectly suited for producing a delicious, high quality cup of coffee. Nutrient-dense mountains, a wet climate, consistently warm temperatures and varying elevations across the country’s numerous coffee growing regions results in the cultivation of diverse, high-quality beans.
Colombia is the third largest coffee-producing country in the world. Sixty percent of production is cultivated from small farms by family farmers – and every bean is picked by hand. There are two harvest seasons in Colombia. The first is from March to June. A second, smaller harvest period occurs between September and December. On average, 75 percent of the country’s production is exported worldwide. It is one of the only countries that produce 100% arabica beans.
The diversity of coffee and profiles found across Colombia is enormous. That’s because there are more than 20 growing regions, each influenced by unique microclimates. The regions can be divided into three zones – northern, central and southern.
The impact of coffee bean origin can be detected in each bean’s unique flavor. Beans grown in the north are exposed to a growing environment with high temperatures similar to the majority of South America producing a flavor profile that is less acidic and a fuller body with traces of nuts and chocolate. Beans from the central part of the country are fruity and herbal in flavor, growing in two wet and two dry seasons. While beans from the south are grown at higher altitudes which creates higher acidity profiles with floral aromas and citrus notes.