Colombian Coffee Beans
Colombian Coffee History
was introduced to Colombia in the early 1800s. Today
Bourbon, Typica, Caturra, and Maragogype coffee varietals are cultivated.
Colombian Coffee Industry
The Colombian Coffee Federation
has done a commendable job in promoting the specialty coffees
of Colombia. Although most of the Colombian coffee
you find in the stores is overrated, excellent examples
are available. Freshly roasted Colombian coffee beans are rich in flavor, heavy bodied, has a bright acidity, and
is intensely aromatic.
Colombian Coffee Production
Colombia produces about 12%
of the coffee in the world, second only to Brazil (Note:
This year coffee production in Vietnam is expected to surpass
that of Colombia. Unfortunately, Vietnam produces
almost 100% Robusta).
Best Colombian Coffee Bean Producing Regions
There are two main regions
of coffee production in Colombia: Medillín, Armenia, and
Manizales (MAM) in the central region and Bogotá and Bucaramanga
in the eastern mountainous region. MAM coffees are
known for their heavy body, rich flavor, and fine acidity.
Bogotá is less acidic than Medillín, but retains the richness
and brightness. Bucaramanga is milder, often heavier
bodied, and rich in flavor reminiscent of Sumatran coffees