Colombian Coffee

Colombia coffee reviews tend to note it as medium-bodied with a rich taste and citrus-like acidity. The best high-grown Colombian coffee typifies the classic Latin American mild, fruity  flavor though not the type of fruity taste that seems almost fermented.

The high volume of crops grown in the country (Colombia grew almost 10% of the coffee in the entire world in 2015) means that these premium Arabica beans are also some of the most aggressively priced on the market, and serve as a base for many brands’ blends.

The drawback to how common these beans are is that many people will find them very “mild” as they’re used to the flavor.

Growing Altitude: 1,200 – 2,000 meters above sea level
Arabica Variety: Bourbon, Typica, Caturra, Tabi, Colombia, Maragogipe, Castillo
Harvest Period: September – December
Milling Process: Washed, Sun-dried
Aroma: Sweet (caramel), Cocoa
Flavor: Sweet (fruity), Citrusy, Nutty (slight)
Body: Medium
Acidity: Bright, Citric

COLOMBIA GREEN COFFEE FARMING

Most standard Colombian coffee is grown by relatively small farms and then collected, wet-processed (washed), milled, and exported by the Colombian Coffee Federation. 

rowing elevations in Colombia range from 1,200 meters to 1,800 meters above sea level, offering plenty of opportunity for highly rated Strictly High Grown Colombian coffees to be found. Colombian coffees are typically washed and sun dried on patios.

Because of the sheer geographic size of Colombia, the harvest season varies depending on the part of the country, with most crops being harvested between September and January, but some parts happen from April to August. The consistent output leads to more stable prices and a constant supply of Colombian green coffees to the North American market.

COLOMBIAN COFFEE GROWING REGIONS

Three of Colombia’s most distinguished coffees—Medellin, Armenia, and Manizales are named after the region in which they were grown and then often marketed together in order to simplify the transfers of large coffee contracts. These coffees are known by the acronym MAM.

Cauca currently comprises about 95,000 hectares that are farmed by 93,000 families.

One of the best Colombian coffees is Medellin Supremo, which is comparable to Jamaica Blue Mountain coffee though with a higher level of acidity.

Other coffees from Colombia include Cucuta coffee (usually shipped through Maracaibo) in Venezuela, and the Bucaramanga coffee varietal which is known for its low acidity. Some of Colombia’s finest coffees come from the Narino coffee-growing area in the south of Colombia.

COLOMBIAN COFFEE TASTING NOTES

Colombian coffees are known for being smooth and easy-drinking, which makes them ideal for mellowing out overbearing flavors in some other countries. Due to a wide variety of varietals and growing regions within Colombia, it’s difficult to peg down exactly which flavors you’ll get from any single origin Colombian coffee, but there are some patterns that repeat.

Sweet, chocolaty flavors are very prominent in most, with some fruity notes that can touch on caramel, apple and red fruits like berries.

The Colombian aromas tend to be a little citrusy and fruity at at times, have hints of spice.

COLOMBIAN ESPRESSO

The relatively mild flavor of Colombian coffees make it an ideal choice for espressos – they can be roasted dark without turning overly bitter. As an attractive bonus, the sheer volume of Colombian coffee available on the market means it’s aggressively priced and is a good way to reduce the cost of a coffee blend while mellowing out the intense flavors.

When you buy espresso, we do recommend that you find a brand that will fresh roast it however, so that the oils don’t go stale and gum up your coffee grinder.

Source: ESPRESSOCOFFEEGUIDE.COM