Colombia has produced coffee for over a century and a half, and the mountainous terrain of the Andes, with microclimates that vary from one valley to the next, means almost every Colombian region produces a distinct flavor profile. Unlike Brazil, where flat terrain allows for sprawling plantations, in Colombia coffee grows almost exclusively on steep slopes, hand-picked farm by farm.
Caturra: Colombia's signature variety
Caturra is a natural mutation of the Bourbon variety, discovered in Brazil but widely adopted in Colombia for its compact plants, easy to harvest on steep slopes, and high productivity. It keeps Bourbon's flavor quality, with a somewhat brighter acidity.
Experimental processing: Colombia's new wave
In recent years Colombia has become a laboratory for experimental processing — controlled fermentations with fruit or in anaerobic conditions, which add flavor notes impossible to achieve through traditional washed processing. Small farms like Finca Monteblanco have turned these techniques into a true signature.
What you'll find at Cafetăria
- Colombia Geisha Blackberry Must — Geisha varietal (one of the most sought-after in the world), from the Tolima Planadas region, from Finca Piedra Grande, processed through anaerobic fermentation with blackberry must. In the cup: blackberry, dark chocolate, orange peel and a floral hint.
- Colombia Mango Purple — Caturra varietal, from the Acevedo region, from Finca Monteblanco, co-fermented with mango. In the cup: mango, caramel and fine peach.
- Colombia Coco Lemonade — Caturra Purpura varietal, from the San Adolfo region, from the same Finca Monteblanco, co-fermented with coconut and lemon. In the cup: lemonade, coconut, pineapple, vanilla and brown sugar — a truly exotic profile.
To better understand the fermentation processes mentioned here, see our anaerobic processing guide, and for other coffee species and varieties, Arabica, Robusta and Liberica.