Coffee has been cultivated in Colombia since the early 1800s and today the country produces about 12% of the world’s coffee, exceeded only by Brazil and Vietnam. The drawback to how common these beans are is that many people will find them very “mild” as they’re used to the flavour. 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, offering plenty of opportunity for highly rated Strictly High Grown Colombian coffees to be found. Colombian coffees are typically washed and sun dried on patios. 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 coffees are one of those that most people will enjoy as a smooth morning wake-me-up, and work well as a medium or dark roast, depending on your personal taste preferences. Colombian coffees are known for being smooth and easy-drinking, which makes them ideal for mellowing out overbearing flavours in some other countries. Due to a wide variety of varietals and growing regions within Colombia, it’s difficult to peg down exactly which flavours you’ll get from any single origin Colombian coffee, but there are some patterns that repeat.
Sweet, chocolatey flavours are very prominent in most, with some fruity notes that can touch on caramel, apple and red fruits like berries. The relatively mild flavour of colombian coffees make it an ideal choice for espressos – they can be roasted dark without turning overly bitter. When you buy espresso, we do recommend that you find a brand that will fresh roast it however, so that the oils don’t go stale and gum up your coffee grinder.
When carbon dioxide gas is cooled and placed under pressure, it becomes a liquid. In this state it is able to bind with the caffeine molecule in green beans as the carbon dioxide acts as a magnet. Green coffee is soaked in containers of liquid carbon dioxide until the caffeine is “soaked out”. The carbohydrates and proteins in the coffee bean are not affected and they attribute to the flavour and smell after roasting. Purity of the coffee is assured because of the extremely low boiling point of carbon dioxide. The CO2 can now be recycled and used in other commercial products.