Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good is a diverse group of growing regions spread from North to South along the three “cordilleras,” the mountain ranges that are the Northern extensions of the Andes. Colombian coffees can be outstanding. Most coffee, especially from the Southern growing areas of Huila, Cauca, Narino and Tolima, comes from small family farms, and when the picking and The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). are done well they can be exceptional: A mouthfeel description indicating a delicate, light, elegant softness and smoothness. Usually refers to a lighter body than terms such as velvety, or creamy. Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing, A refined sugar, that has a no rustic sweetness. This was called "refined sugar" but has been rebranded as "cane sugar" thanks perhaps to C and H brand. Previously though, cane sugar referred to a Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has, Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. hints and traces of tropical fruits are found in the best Colombia coffees.
We work primarily in the areas of Narino, Huila and Cauca and make many visits each year to visit farms and cup coffees, but most of the work happens in Oakland at our lab, where we receive hundreds of samples to cup. We grade these either as clean and sweet coffees that are good enough for our micro-blends (either by farmer group or small regions), or as single-farmer micro-lots. Each of these A term that designates not only a small volume of coffee, but a lot produced separately, discreetly picked or processed to have special character. Read the full definition!: Micro-Lot is a term ripe and ready samples represents a single farmer’s work over the period of a week or two and represents a lot of 1/2 to 5 bags of Green coffee still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying on the patio, bed, or a mechanical coffee. The main image on our Colombia page is Walter Penna, one of the farmers that has coffee designated as micro-lot quality, from Pedregal, Huila. He is next to a pile of parchment coffee, the green bean still intact in the shell, and inside a parabolic drying cover to protect the coffee from rain, as well as provide gentle diffused light and heat for even drying.
It’s important to make a distinction between the way we work in a country like Colombia, and the majority of Colombian coffee imported into this country that ends up at a roastery, a cafe, or in coffee bins at a market.
Colombian coffee has been highly marketed in the US for many decades by the The FNC is the Federación Nacional de Cafeteros de Colombia, the coffee association of Colombia. They fund CENICAFE research institute, which has an extensive cultivar collection., the Federacion Nacional de Cafe. They have been successful at equating the name Colombian Coffee with “good” coffee. This is half-true. Colombian coffee is bulked into container lots that lack Clean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are unsanitary. It refers to the flavors, specifically character and distinctive flavor attributes. This is the case with all origins in fact: There are stellar Ethiopian coffees but that does not mean Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor coffee necessarily means good coffee. The fact that coffee is now marketed by In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, country, sub-region, farm, farmer name, or which side of the tree they picked does not guarantee good quality. Also, indiscriminate mixing of good and bad lots, well-processed clean coffees with over-fermented batches, or ones that might have been re-wet by rain showers when drying, results in the lowest common denominator for the entire shipment of coffee.
Colombian Coffee Quality
Is there good Colombian coffee? Absolutely, but not from Supermarket bulk bins and the like. Good Colombian is rarely sold simply as A Colombian coffee grade referring to screen size of 17-18 screen. In the traditional bulk Arabica business, Supremo was the top grade Colombia, with Excelso one step below at 15-16 screen. Neither of these refer or A Colombian coffee grade referring to screen size of 15-16. In the traditional bulk Arabica business, Excelso is a step below the large bean Supremo grade, which indicates screen size 17-18., a name that designates the size of the beans only and means nothing about the quality of taste. Grading by screen size doesn’t make sense because a larger bean does not mean better cup quality. In fact, the presence of diverse bean sizes can result in better cup quality, but not necessarily. Since we rate everything by cup quality and all coffees are judged “blind,” bean size is irrelevant and doesn’t enter into how we select coffees.
Among the generic pooled lots are regional coffees branded only by the A Department is the term used in some Latin American countries for a State or County. For example, Huila Department is the state in the South of Colombia. (State) they come from, Huila, Medellin, Antioquia, Cauca, or very general sub-region distinctions like San Augustin or Pitalito. These lots can be okay, but recent samples have showed a tendency towards the use of non-traditional varietals like Variedad Colombian or the newer Castillo is a selection of the Colombia cultivar that has become the most commonly grown coffee in Colombia. It is preferred to the older resistant variety, Variedad Colombia in some regards. Cenicafe developed this variety USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like , both Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles. types that offer disease-resistance at the expense of taste quality. There are still older types of “aqua-pulp” processing in use in Colombia from volume-oriented mills, and these tend to have a In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two taste on arrival, while they fade into a cup with paper-cardboard taint in a few months.
Many areas of Colombia have two crops: a main harvest and the “mitaca,” where the coffee shrub will be producing flowers for the next semi-annual harvest while it is being harvested with red ripe Originally coffee literature referred to the fruit of the tree as a "berry" but in time it became a cherry. It is of course neither. Nor is the seed of the coffee a bean. All. It poses problems both for the plant and its limited amount of energy, as well as a physical risk of damaging the flower buds while picking the ripe fruit. More significant is the presence of coffee Rust Fungus is a big problem in Colombia and beyond, found in many coffee producing countries. Known as La Roya in the Americas, this disease diminishes fruit production and ultimately kills the plant. Combating the (roya), as well as the coffee berry borer insect (Coffee Berry Borer is a pest that burrows into the coffee seed, and a major problem in many coffee origins. In Latin America it is known as Broca and refers to the insect Hypothenemus hampei., or broca). With climate change, these problems are spreading to coffee regions within Colombia that were never at risk previously. And in areas where they were formerly present only at lower altitudes, for example the valleys in Huila at 1200 meters, these blights are now found on the slopes overlooking these areas, at 1600 and 1700 meters. This is severely affecting the volume of coffee a tree can produce, and the incomes of the farming families.