Colombian Coffee Beans

Colombia grows coffee from the Andes to the Sierra Nevada, and many regions harvest twice a year. That means fresh crop for much of the year.

Altitude
4,000–7,000 ft
Harvest
Year-round by region (main harvest and mitaca)
Varieties
Caturra, Castillo, Colombia, Typica, Pink Bourbon
Usual process
Washed
Rarity index
51/100

Carried by 153 of 312 US roasters we track

On Roasterland
10 coffees · 10 roasters

In the cup

Caramel, red apple and citrus

Balanced and sweet: caramel, red apple, orange and milk chocolate. High-altitude lots from Huila and Nariño add bright fruit.

CaramelRed appleOrangeChocolate

Taste profile

SweetnessHigh
AcidityMedium
BodyMedium
BitternessLow

From our tasting of every coffee from this origin on Roasterland. Each coffee page has its own profile.

Colombia, side by side

Same origin, different small roasters. Each roasts it its own way.

About the region

A country of small farms

More than half a million families grow coffee in Colombia, most on farms of a few acres. Many process their own coffee on the farm, fermenting and drying it themselves.

Because the country sits on the equator and spans many altitudes, different regions harvest at different times. Huila, Nariño and Cauca in the south are known for the brightest, most complex lots.

Roasters who roast Colombia

Brio Coffeeworks Burlington, VT Confident Coffee Roasters Fayetteville, AR Ironclad Coffee Roasters Richmond, VA King Bean Coffee Roasters North Charleston, SC

If you like Colombia, try

AmericasEcuadorFloral · Red berries · Panela · Stone fruit AmericasPeruCaramel · Nutty · Cocoa · Citrus AmericasGuatemalaCocoa · Toffee · Green apple · Spice

Questions about Colombia

Why does Colombia harvest twice?
Its equatorial climate gives two rainy seasons, so many regions have a main harvest and a smaller “mitaca”.
Is Colombian coffee always mild?
The classic profile is balanced and sweet, but high-altitude micro-lots can be very fruity and bright.