Colombia produces 810,000 metric tons of coffee beans each year. This makes Colombia a major player and ranks third among the top ten countries in coffee production.
Colombian coffee beans are world-renowned and consistently deliver the best-tasting coffee. One of the most important factors that makes Colombian coffee unique is that it produces almost exclusively Arabica coffee. Arabica is generally considered the superior bean type (as opposed to Robusta), so the dominance of production in Colombia speaks to the country's overall quality.
ARABICA COFFEE VARIETIES FOUND IN COLOMBIA
These are some of the most popular varieties grown in Colombia: Typica, Bourbon, Maragogipe, Tabi, Caturra, Castillo, and Variedad Colombia. These varieties can be tall or short, and are characterized by red or yellow fruits.
HIGH PORTE
Here we're talking about the Typica, Bourbon, Maragogype, and Tabi varieties. The first two look similar and can grow up to 5 meters.
Typica: It has elongated, bronze or reddish new leaves. Up to 2,500 trees are planted per hectare. It is susceptible to rust and has a higher percentage of large berries than the Caturra and Bourbon varieties. It is also called Arábigo, Pajarito, or Nacional.
Bourbon: It is characterized by its buds being a much lighter green color than the other leaves. Its leaves are rounded, and it has more branches than the Typica variety. Up to 2,500 trees are planted per hectare, each producing 30% more than a Typica tree.
Tabi: This variety is derived from crossing the Timor hybrid with the Typica and Bourbon varieties. The bean is large, over 80% larger than that of a supreme coffee. It is ideal for producing specialty coffees; up to 3,000 plants can be planted per hectare, and it is resistant to coffee rust.
LOW STANCE
The tall ones contain the Caturra and Colombia varieties, which are similar. Up to 10,000 coffee trees can be planted per hectare, and they share a standard size that makes harvesting easier.
Caturra: Its buds are lighter green than the rest of the leaves, which are rounder than those of the Bourbon variety. Its tree produces less than the Bourbon variety and more than the Typica variety. It thrives throughout the coffee-growing region and is also susceptible to rust.
Colombia: Although it is very similar to the Caturra variety in terms of tree size and shape, it has the advantage of being resistant to coffee rust. Its buds are bronze-colored, and its yield is equal to or greater than that of Caturra. The type of bean and the quality of the beverage are similar to other Arabica coffee varieties.
Castillo: This is a new variety introduced by the National Federation of Coffee Growers in 2005, which is also resistant to coffee rust. It is a cross between the Caturra variety and the Timor Hybrid, developed at the National Coffee Research Center (Cenicafé). Its production depends on the altitude and temperature of the area. The first flowers appear approximately 11 months after planting in the field. Therefore, the first production can occur 18 or 19 months later, and the number of harvests will depend on the location of the farm and the planting distance.
NOTES ON FLAVOR
Colombian coffees are known for being smooth and easy to drink, making them ideal for softening the dominant flavors found in some other countries. Due to the wide variety of varieties and growing regions within Colombia, it's difficult to pinpoint exactly what flavors you'll get from a single-origin Colombian coffee, but there are some common patterns.
Sweet chocolate flavors are very prominent in most, with some fruity notes that may touch on caramel, apple, and red fruits such as berries.
Colombian aromas tend to be slightly citrusy and fruity at times, with hints of spice.
HOW TO PREPARE IT
Now that you know about the beans, make sure you prepare them correctly. There are several schools of thought on the best way to prepare Colombian coffee, but it depends on the roast and origin of the beans. Here are some safe preparation options:
Espresso: Their high acidity and smooth flavor make these beans ideal for espresso. They can be dark roasted and brewed strongly without the risk of bitterness. The high acidity also means they are well suited to espresso-based drinks like macchiatos and cappuccinos.
Aeropress: The balanced flavor and smooth, full-bodied mouthfeel of these beans make them well-suited to the Aeropress brewing style. Bogotá, the capital of Colombia, even hosts an annual Aeropress Championship, which serves to improve the coffee-brewing culture in the country.