Origin History
Colombia is the world’s third-largest coffee producer, after Brazil and it holds the title for the largest producer of washed Arabica coffee. Coffee is grown across the stunning foothills of the Andes and Sierra Nevada Mountain ranges, where the temperate climate and steady rainfall create the perfect conditions for coffee. The country's three main mountain ranges—known as cordilleras—offer diverse micro-climates, which means coffee ripens at different times, allowing for year-round harvesting.
Colombia's coffee export journey began in 1835, with just 2,500 bags shipped to the U.S. By 1875, exports had surged to around 170,000 bags heading to the U.S. and Europe. Exports peaked in 1992 at around 17 million bags, but today, Colombia exports about 15 million bags of coffee annually.
Present Day
The country is home to over half a million coffee farmers, spread across key coffee-growing regions like Nariño, Cauca, Meta, Huila, Tolima and Antioquia. In a country as vast as Colombia, with 17 coffee-producing regions, the quality can vary. However, some of the best coffees come from the southwest, particularly in Huila, Tolima, Nariño and Cauca. Popular coffee varietals include Caturra, Bourbon, Typica, Castillo and Maragogipe.
Coffee is so important to Colombia’s economy that it led to the creation of the Federación Nacional de Cafeteros (FNC) in 1927. The FNC handles research, quality control, technical services and marketing. And who can forget Juan Valdez? This iconic, fictional character (pictured above)—complete with his bushy moustache, sombrero and trusty mule—has become the global face of Colombian coffee.
Colombian coffee is grown at altitudes ranging from 900 to 2,300 metres above sea level and the country produces roughly 15 million 60kg bags of coffee each year. Whether you're sipping a cup of Colombian coffee at home or in a café, you’re enjoying one of the finest coffees in the world!
Coffee Arabica
Typica
Typica is one of the most important and widespread Arabica cultivars in the world, forming the base genetic stock for many other varieties, including Caturra, Bourbon and Gesha. It’s native to Yemen but is now cultivated in coffee-growing regions across the globe, typically at altitudes between 1,000 to 2,000 metres. Typica is renowned for its well-rounded flavour, with moderate acidity, medium body and complex sweetness. It often exhibits fruity, floral or nutty notes depending on the region in which it’s grown. This cultivar is quite hardy, though it can be susceptible to certain diseases and its production is often lower compared to more modern hybrid varieties. Its flavour profile is prized for its consistency and versatility.
Coffee Arabica
Bourboun
Bourbon is a mutation of Arabica discovered on Réunion Island (formerly Bourbon Island) in the 1700s. It produces round, well-balanced beans with a higher concentration of lipids and sugars, which contribute to its smooth, sweet flavour. Bourbon trees grow at moderate altitudes (900-1,500 metres) and its high-quality beans have a more consistent size and shape compared to other Arabicas. Bourbon is particularly susceptible to pests and diseases, which makes it a less reliable producer but highly sought after by coffee connoisseurs. Bourbon is the foundation of many high-end varietals in South America, such as SL28 and Typica.
Coffee Arabica
Castillo
The Castillo varietal, developed in Colombia by Cenicafé in the late 20th century, is a hybrid of Caturra and Timor Hybrid. It was bred for disease resistance, particularly against coffee leaf rust and coffee berry disease. Castillo produces a well-balanced cup with bright acidity and sweet, medium body, often with citrusy, floral, and caramel notes. While not as complex as varietals like Geisha, its consistency and disease resistance make it popular among Colombian farmers, especially in areas prone to outbreaks. Grown at altitudes of 1,200–2,000 meters, it offers reliable yield and flavor quality.
Coffee Arabica
Geisha
Geisha (or Gesha) originated in Ethiopia and was first cultivated in Panama in the 1960s. It is one of the rarest and most expensive coffee varietals, prized for its incredibly delicate, floral profile and complex flavours. Geisha’s low-caffeine content (about 1.2%) and high sugar concentration allow for intense sweetness and fruit-forward notes. It requires specific growing conditions, thriving at high altitudes between 1,500 to 2,000 metres. The bean’s elongated shape and large size are also distinctive. Geisha is highly sensitive to environmental changes, which can lead to variations in its flavour profile even within the same growing region.
Coffee Arabica
SL28, SL34
Both SL28 and SL34 were developed in Kenya in the 1930s and are offspring of a hybrid between Bourbon and a local variety. These varietals are famous for their bright acidity and complex fruit flavours, particularly berries, citrus, and tropical fruits. SL28 tends to have a juicier, wine-like profile, while SL34 is slightly more citrus-forward. They are highly susceptible to coffee diseases like coffee berry disease and leaf rust, but they offer unparalleled flavour complexity when grown in optimal conditions, typically at altitudes above 1,500 metres. The beans have a higher water content, contributing to their vibrant and juicy cup profiles.
Coffee Arabica
Caturra
Caturra is a natural mutation of the Bourbon variety and is a hybrid Arabica cultivar. It’s particularly popular in Brazil, Colombia and Central America, where it thrives at altitudes between 1,200 to 2,000 metres. Caturra is known for its compact growth, which makes it easier to harvest and it generally produces high yields. The flavour profile tends to be well-balanced, with a medium acidity and a smooth, clean cup. Its beans are typically milder in flavour compared to other Arabica cultivars, with a gentle sweetness and hints of chocolate or caramel. However, it is prone to diseases like leaf rust, making it somewhat more delicate to cultivate than other varieties.
