In what way does the unique terroir of various regions in Colombia impact the flavor profile of locally grown coffee?
In this article, we aim to explore the impact of the diverse natural environments and varying climatic conditions of Colombia on the flavor characteristics of locally grown coffee. As the world's leading exporter of washed Arabica coffee and the third largest producer of coffee overall, Colombian coffee is known for its balanced taste, above-average acidity, and dense body, as well as its distinctive notes of caramel sweetness, nuts, and green apple.
Colombia's unique features include its landscape, which is dominated by the Andes mountain range and steep slopes, making it challenging to use large-scale equipment and resulting in the prevalence of hand harvesting. The coffee farms are situated at elevations ranging from 1200-2200 meters above sea level, with significant temperature fluctuations between day and night. During colder nights, the coffee berries accumulate high levels of sugars and acids, leading to a more complex taste with nuanced acidity.
Furthermore, as Colombia is located near the equator, it experiences little seasonal variation, and the timing of coffee tree flowering and berry ripening is influenced by rainfall patterns. The coffee harvest period is not strictly defined but generally includes two peaks: the main crop and the mitaka or fly crop.
Through this article, we hope to shed light on how the diverse terroir of Colombia contributes to the unique flavor profile of Colombian coffee and why it has become renowned worldwide.
Colombian coffee is predominantly grown in the mountainous regions, often shaded by other trees. Presently, there are approximately 541,000 coffee family farms in Colombia, but not all regions of the country develop their coffee industry in the same manner. This can be attributed to various factors, including social, geographical, and climatic conditions.
The location of each region plays a crucial role in the coffee-growing process. Farmers rely on the region's climate, topography, and tree care techniques to cultivate a wide variety of Colombian coffee with unique flavor profiles.
Typically, Colombia's coffee map is divided into several zones based on their geographic location. In this article, we will delve deeper into each of these zones.
The central zone, which is the most extensive and productive, covers approximately 492,000 hectares and supplies 75% of the country's total coffee output. It includes Antioquia, Boyaca, Caldas, Choco, Risaralda, Quindio, northern Valle del Cauca, Cundinamarca, and northern Tolima. The UNESCO World Heritage List included three departments of the central zone - Quindio, Risalda, and Caldas in 2011.
The northern zone has an isolated mountain range called Sierra Nevada de Santa Marta. This area was the first region in Colombia to produce coffee for export.
Each region has unique terroir that impacts the flavor profile of its coffee. For example, Caldas has a moderately dense body, medium acidity, and fruity notes, while Cundinamarca's coffee is characterized by a balanced taste, medium acidity, and a dense body. Meanwhile, in Valle del Cauca, fruity descriptors dominate the taste of coffee, and the acidity is medium.
In the central zone, there are two dry and two wet seasons, resulting in two coffee crops annually. However, climatic and environmental factors may differ from region to region, affecting the harvest period and crop yield.
The northern zone of Colombia is comprised of Santander, Santander North, Guajira, Magdalena, and Cesar departments. Northern Santander's coffee trees are planted in the shade of forests at an altitude of 1300-1800 meters above sea level, resulting in a sweet coffee with low acidity and a prevalence of chocolate notes. In Santander, coffee varieties certified by the Rainforest Alliance are grown at an altitude of 1200-1700 meters, with a chocolate-fruity flavor profile and low acidity.
Coffee is grown at lower altitudes in Guajira, Magdalena, and Cesar departments, ranging from 900-1600 meters above sea level, on steep hills in the Andes. The use of auxiliary equipment is limited, and organic farming practices are implemented. Harvesting in the northern regions takes place in October-November, with the autumn-winter season considered the primary harvest and the spring season being secondary. Coffee with low acidity and a dense body is mainly cultivated in these regions due to the low altitude, high temperature, and abundance of sunlight.
The southern zone is where alpine coffee is grown, which is highly valued in the industry. It comprises the departments of Nariño, Cauca, and Huila. Huila is the region that produces the most coffee, accounting for 16.73% of Colombia's total crop, and has fertile soil and favorable climatic conditions, resulting in a complex taste with fruity and winey notes, high sweetness, and bright acidity.
Nariño is a mountainous region, and the coffee cultivated here has a complex taste and high acidity due to the cool mountain climate. Kauka benefits from its location near the equator, which provides ample heat and sun, and the mountainous terrain protects the trees from moisture, resulting in coffee with caramel, citrus, and fruit notes, light body, and intense acidity.
The eastern zone, consisting of Arauca, Casanare, Meta, and Caqueta regions, produces minimal coffee due to past conflicts and requiring state support for production. The climatic conditions in this region are similar to the northern zone but are more humid.
In recent years, the coffee map of Colombia has undergone significant changes, with approximately half of all coffee producers concentrated in Huila, Cauca, and Nariño regions. Despite a decline in coffee production, exports have steadily grown. Local farmers experiment with new varieties while maintaining high-quality standards, making Colombian coffee increasingly popular in the specialty market.