Everything You Need to Know About Colombian Coffee

Three generations of Colombians spill the beans on how coffee culture in our country has changed over the years.

Colombia is one of the most recognized coffee-producing countries in the world, thanks to the flavorful coffee produced in the ideal conditions of Colombia’s coffee zone in the center of the country. Volcanic soil, high altitudes, warm weather, and consistent rain come together to produce bright, flavorful coffee with notes of fruit and caramel.

Coffee has consistently been a top export for the country, almost since its introduction by a Jesuit priest who smuggled in a coffee plant in 1723. Since then, a whole culture has emerged around the bean, which is deeply ingrained in Colombian identities. This culture has evolved over time and has been witnessed by generations of Colombians whose lives are intertwined with the bean from crop to cup.

A Lifetime of Coffee

Reinaldo Perilla, 62, has been involved with coffee in one form or another his entire life, and he recounts stories of growing up on coffee farms playing under the shade of the trees.

As a kid, his routine consisted of going to school until noon, doing homework, and then picking coffee cherries. As a teenager, he helped grow coffee on his family’s farm, which would later be exported to Japan and Germany.

Today, Reinaldo manages a property that also grows coffee and is actively involved in the entire cycle.

To this day, his go-to drink is tinto con panela. His memories of previous decades are full of the aroma of beans being roasted on a pan on the stove and of more artisanal processes that have now given way to machinery in the name of efficiency.

"It’s not bad, it’s progress," Reinaldo says, "but it can affect small farms."

This leads to his thoughts on what can be improved in the industry: better care and support for the small farmers, as they are the backbone of the economy.

Inflation and increases in the cost of supplies have led many to give up coffee farming and turn to tourism, Reinaldo explains, noting that he has seen this first-hand in his hometown of Quindío, which "doesn’t produce even 30% of the coffee it used to produce previously".

Coffee's Transition Through the Ages

Óscar Daza Bautista is a third-generation coffee grower in the department of Santander, municipality of Aratoca.

His grandfather started farming, and then, in the 1970s, Óscar’s father bought Finca La Pradera. The farm’s semi-arid soil made coffee cultivation difficult, so they started by planting transitory crops such as plantain, cassava, corn, and tobacco.

In the 1980s, the family’s approach to farming changed thanks to support and training from the Colombian Coffee Growers Federation (FNC).

"My family managed to come up with new cultivation theories and training through the group of extension workers of FNC, and there was a change in the approach," he says.

The family started transitioning from temporary crops to coffee production.

"They began with the sowing of transitory crops and, when they finished in that same year, the coffee was planted in the shade,” he explains.

The next change came in the 1990s with the growth of poultry farming in the region. The family started selling organic material to nearby farmers, creating new income opportunities that allowed them to expand their coffee production.

"From a quarter of a hectare, he went on to plant two hectares between the 1990s and 2000," Óscar recounts.

In 2020, when COVID-19 hit, the family had to adapt, investing in new equipment and improving their fermentation process to meet changing market demands.

Today, Óscar says the farm is proud to operate as a 100% sustainable coffee farm, which is environmentally friendly and has a key social component.

A New Coffee Community

Esteban Cristancho moved to Florida from Bogotá when he was seven years old, but just like Reinaldo and Óscar, coffee has permeated his life.

He remembers growing up with coffee being served at all times, from breakfast to after dark, but it wasn’t until he was in high school, when he began frequenting a specialty coffee shop, that he developed a deeper interest in coffee.

Now, as manager of Elevation Coffee, he states that his "entire life revolves around coffee." It gave him his friends, his partner, his career, and a sense of community. His experience shows how coffee culture has evolved over the years, expanding from the farm and home to specialty coffee shops and professional opportunities.

But like many baristas in the US, he faces challenges that are common among young coffee professionals. "There aren’t a lot of growth opportunities, and it is easy to get burned out," Esteban notes.

Still, he dreams of one day owning a coffee shop where he can help people use coffee as a creative outlet.

What is Colombian coffee?

Colombia’s diverse microclimates, high elevation, fertile volcanic soil, and ideal climate help shape the flavor of the coffee. Colombian coffee is primarily made up of Arabica coffee, which is known for its smooth body, natural sweetness, and more complex flavor profile.

Thanks to the high elevation and shade-grown techniques, coffee cherries are allowed to mature more slowly, helping them develop more nuanced flavors over time. The result is typically bright acidity, balanced sweetness, a smooth body, and a rich aroma. Common tasting notes of Colombian coffee include subtle fruit, cocoa, and caramel with a smooth finish.

Why is Colombian coffee famous?

Colombia is one of the top coffee-producing countries in the world and has been exporting coffee for nearly 200 years. Over that time, Colombian coffee has earned a reputation for quality and consistency.

Over the years, generations of coffee growers have refined their cultivation, harvesting, and processing methods to produce consistently high-quality coffee. This dedication has established Colombia as one of the most recognized and respected coffee-growing regions in the world.

Colombian coffee is 100% Arabica and is carefully hand-picked, allowing growers to harvest only ripe coffee cherries that have reached ideal maturation. Along with the ideal growing conditions in Colombia’s coffee-growing region, these practices help produce the high-quality coffee Colombia is known for.

How to brew Colombian coffee

One of the benefits of Colombian coffee is that it can be brewed using any method, but different methods will highlight specific characteristics of the coffee. Experiment with different methods to find your preferred brewing method.

Some of the most popular brewing methods for a light roast Colombian coffee include:

• Drip: Highlights sweetness, acidity, and body

• Pour-over: Brings out delicate flavors, bright acidity, and nuanced flavors, highlighting the complexity of the roast

• French Press: Produces a fuller-bodied cup with more richness while maintaining the natural sweetness and flavor of the roast

• Espresso: Highlights sweetness, aroma, and acidity in a more intense format