Colombia’s unique geography, situated along the equatorial zone, features a range of microclimates due to its varying elevations and topographies, and as such, the flavor of Colombian coffee depends greatly upon the exact growing location, conditions, and processing methods.
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The Flavor Profile
The classic flavor profile of Colombian coffee typically has a medium-bodied taste, a mild sweetness, with a medium level of acidity, although some regions can produce more acidic coffee as well.
Colombian coffee can exhibit flavors ranging anywhere from subtle fruity notes such as dark berries or citrus, to sweet notes of caramel, or deeper notes such as cocoa, and is often accompanied by roasted nutty undertones.
The aroma can range from floral to fruity, with noticeable roasted notes.
Colombian coffee typically has a clean aftertaste, without much lingering bitterness.
Production and Quality Standards
- Handpicked Beans: Coffee cherries in Colombia are often handpicked, which helps ensure that only ripe cherries are harvested, and results in higher quality coffee.
- National Federation of Coffee Growers: Representing over 540,000 producers of coffee, this organization helps promote fair trade and sustainable farming practices, which contribute to the consistent quality of Colombian coffee.