The Real Coffee Experts
Colombian Coffee

Most standard Colombian coffee is grown by relatively small farms and then collected, wet-processed (washed), milled, and exported by the Colombian Coffee Federation. Growing elevations in Colombia range from 1,200 meters to 1,800 meters above sea level.
Because of the sheer geographic size of Colombia, the harvest season varies depending on the part of the country, with most crops being harvested between September and January, but some parts happen from April to August. The consistent output leads to more stable prices and a constant supply of Colombian green coffees to the North American market.
Colombian Organic coffees are not at all uncommon, and there are also Fair Trade as well as Rainforest Alliance certified colombian coffees available on the market.


The well known trhee growing regions coffees are —Medellin, Armenia, and Manizales. These coffees are known by the acronym MAM.
One of the best Colombian coffees is Medellin Supremo, which is comparable to Jamaica Blue Mountain coffee though with a higher level of acidity.
Other coffees from Colombia are Cucuta coffee (usually shipped through Maracaibo in Venezuela, and the Bucaramanga coffee varietal which is known for its low acidity. Some of Colombia’s finest coffees come from the Narino coffee-growing area in the south of Colombia.

The Colombia coffee is known as medium-bodied with a rich taste and citrus-like acidity, with the hint of fruity flavor though not the type of fruity taste that seems almost fermented.
Growing Altitude: 1,200 – 2,000 meters above sea level
Arabica Variety: Bourbon, Typica, Caturra, Tabi, Colombia, Maragogipe, Castillo
Harvest Period: September – December
Milling Process: Washed, Sun-dried
Aroma: Sweet (caramel), Cocoa
Flavor: Sweet (fruity), Citrusy, Nutty (slight)
Body: Medium
Acidity: Bright, Citric

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