Colombia | The Gold Standard of Balance
Colombian Coffee is the perfect contrast to Vietnam. While Vietnam represents the “Bold Powerhouse,” Colombia represents “Supreme Balance.” It is arguably the most famous coffee origin in the world due to its incredible marketing history and diverse micro-climates.
The Columbian Coffee Production at a Glance
Country: Colombia
World Ranking
3
Annual Production
13.5 – 14.5
60kgm Bags
Average Altitude
1200 – 2000
Flavour Profile: Red Apple, Caramel, Milk Chocolate
Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | Arabica ⚡⚡ |
| Harvest Season | Sept–Dec / Mitaca (Fly Crop): April–June |
| World Export Share | 8% |
| Body | Medium, Silky, & Juicy |
The History: The Legend of Juan Valdez
Coffee arrived in Colombia in the late 1700s via Jesuit priests, but its global fame was solidified in 1958 with the creation of Juan Valdez. This fictional character—a humble farmer with his mule, Conchita—became the face of Colombian coffee, teaching the world that “100% Colombian” meant hand-picked quality.
Colombia’s geography is its greatest asset. The Andes mountains split into three ranges (cordilleras) here, creating dozens of micro-climates. This allows Colombia to harvest coffee almost all year round, as different regions ripen at different times.
The Science: The High-Altitude “Washed” Profile of Colombian Coffee
Most Colombian coffee is “Washed” (Wet Processed). After the cherries are picked, the fruit is removed, and the beans are fermented in water tanks before drying.
The Result: This process strips away the “earthy” flavors (like you find in Vietnam) and leaves a bright, clean acidity.
The Complexity: Because the beans are grown at extreme altitudes (up to 2,000m, they grow slowly, developing high sugar content and a signature caramel-like sweetness.
How to Enjoy: The Colombian Coffee All-Day Sipper
Colombian coffee is the ultimate “crowd-pleaser.” It is complex enough for a connoisseur but smooth enough for someone who just wants a “good cup of coffee.”
Alternative: It makes an incredibly balanced, sweet Espresso that doesn’t overwhelm the palate with bitterness.
Best Method: Pour Over (V60). The paper filter highlights the delicate apple-like acidity and the clean caramel finish.
The “Mitaca” Mystery
“Colombia is one of the few places on Earth where you can find a ‘Mitaca’ or ‘Fly Crop.’ This is a secondary harvest that occurs between the main seasons. For The Coffee Guide reader, this means Colombian beans are often the freshest available on the market during the spring and summer months when other origins are still in the growing phase.”
