Origins · Colombia
Colombia has produced high-quality coffee for over 200 years. From Huila, Nariño, Antioquia and Quindio, farmers grow classic varieties — Caturra, Bourbon, Castillo — on steep mountain slopes. Colombian coffees are known for balance, sweetness and medium body.
| Regions: | Huila, Nariño, Antioquia, Quindio, Cauca, Tolima, Santander |
| Altitude: | 1.200–2.200 m |
| Varieties: | Caturra, Castillo, Colombia, Bourbon, Typica, Tabi |
| Process: | Washed (predominant), Natural, Honey |
| Dominant notes: | Caramel, milk chocolate, red apple, cherry, citrus, nuts |
Colombian coffees are versatile — great with milk (latte, cappuccino) and complex enough for filter. Huila and Nariño yield sweeter, more delicate coffees, while Antioquia offers denser body and nuts.