Colombia

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.

Local Production
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.

Growing Regions

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.

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Sourcing Partnership Highlight: RIVERA DEL MAGDALENA PINK BOURBON

Association:
Rivera del Magdalena

Contact:
Carlos Muñoz

Contributing Farms
La Milagrosa (Village Chillurco)
Los Naranjos (Village El Purtual)
Llanadas (Village Recinas)
La Florida (Village Primavera)
Brisas del Magadalena (Village Barsaloza)

Region:
Pitalito Huila

Process:
Washed

Variety:
Pink Bourbon

Drying Method:
Sun Natural Dried

Altitude:
1350 – 1830 MASL 
We invite you to try this astonishing, unique and wholesome coffee cultivated between 1550 and 1750 meters above sea level, dried by the shining Pitalito sun and cultivated with utter care by farmers who give their heart and soul to their treasured crops. Coffees from this region are balanced and complex with a high valuation of their acidity.

The magnificence of this cup is result of the patience and efforts during the 42 months that this coffee was harvested. Famers that are part of the Association Rivera del Magdalena pick the mature fruits, ferment the red cherries for 8 hours, and then put put them through a wet fermentation that is prolonged for 24 hours to bring out the unique attributes of the coffee. This well-balanced and delicate coffee has a bright and citric acidity, medium body, and caramel notes that are perceived in the fragrance and complimented by floral notes. This astonishing cup captures you in a pleasant sensorial experience in the mouth and nose.






Sourcing Partnership Highlight: JORGE GOMEZ ANAEROBIC PROCESS

Region:
Pitalito, Huila  

Producer:
Jorge Gomez

Spec:
100% Anaerobic

Farms:
La Esperanza (Village Zanjones)
Buenavista (Aguas Negras)

Altitude:
1650-1700 MASL



“Meaningful work, meaningful relationships. We believe in the power of the specialty coffee industry to change the reality of coffee farmers. Our business model is built on our relationships and our commitment to improving the ecosystem of coffee farming.

Traditionally, dry mills in Colombia are built for large volumes and washed coffees. We saw the need for a dry mill focused on quality for specialty coffee buyers. Located in Pitalito, Huila, our dry mill has the capability to process nanolots, as well as honey and natural processes.

95% of farms in Colombia are smallholders with deficiencies in infrastructure and post-harvest quality processes. To address this, we’re building a state-of-the-art community wet mill that will allow the coffees to express their full potential and reflect the hard work of the farmers.”

Sourcing Partnership Highlight: ASOCIACION CUCHILLA DE SAN JUAN

Region:
Cuchilla de San Juan
Belen de Umbria (Risaralda)

Supplier:
Asociacion Cuchilla de San Juan

Variety:
Caturra
Colombia
Supremo
Castillo 

Certification:
RFA  

Altitude:
1,400 to 2,100 MASL
















The Cuchilla del San Juan Association was established in 2008. The association currently has 103 small-farm producers, of which 25 are female heads of household. All of the coffee is produced at 1,400 to 2,100 meters above sea level. The majority of coffee is produced above 1,600 MASL and within the western mountain range, which has a very biodiverse and humid forests – optimal for coffee development. Cuchilla del San Juan produces Caturra, Colombia, Supremo, Castillo and Cenicafé. More than 70% of the producers are certified in FLO, UTZ, RFA AND C.A.F.E PRACTICES. 

The association strives for supporting coffee-growing families, encouraging the construction of peace, and projects that benefit and build social fabric. In 2019 the association won the EMPRENDER PAZ award, which is an award given annually to sustainable business initiatives that contribute to the construction of peace in Colombia. 

The association produces coffee with consistent, sweet, balanced flavor profiles of chocolate, tropical fruits, creamy body and citric acidity. This quality is achieved through standardized protocols, talented producers, consistent volume, healthy land, and quality assurance in the processes of harvesting, transportation, classification, pulping, fermentation, drying and storage. 

Cuchilla del San Juan is the result of a social work with direct benefit to families of small producers, bringing knowledge, technology, employment and quality to their territory in coffee production, strengthening gender equality and generational renewal, becoming a development leader for the region.