Map
Nestled amongst three ‘cordilleras’ of the Andean mountains, Colombia is geographically blessed with the ideal sun, rain and temperature conditions resulting in a coffee known for its sweet / fruity / soft taste profile. This gives Colombian coffee a wide appeal making it ideal for enjoyment on its own or with the most refined meals.
BUCARAMANGA
Santander Region (Northern Colombia)
REGIONAL CHARACTERISTICS
Growing altitude 1,200–1,700m One of the oldest coffee producing regions in Colombia.
TASTE PROFILE
Notes of cacao and vanilla. Very mild and pleasant taste.
Santander Region (Northern Colombia)
REGIONAL CHARACTERISTICS
Growing altitude 1,200–1,700m One of the oldest coffee producing regions in Colombia.
TASTE PROFILE
Notes of cacao and vanilla. Very mild and pleasant taste.
POPAYAN SUPREMO
Cauca Region (Western Colombia)
REGIONAL CHARACTERISTICS
Growing altitude 1,700–2,100m Located on a high plateau, the region produces a very balanced coffee.
TASTE PROFILE
Aftertaste with notes of cacao and berry.
Cauca Region (Western Colombia)
REGIONAL CHARACTERISTICS
Growing altitude 1,700–2,100m Located on a high plateau, the region produces a very balanced coffee.
TASTE PROFILE
Aftertaste with notes of cacao and berry.
HUILA SUPREMO
Central Region
REGIONAL CHARACTERISTICS
Growing altitude 1,250–2,000m Area produces some of the most complex/fruity Colombian coffee.
TASTE PROFILE
Fruity/berry aftertaste with distinct aromas of brand new leather and/or tobacco.
Central Region
REGIONAL CHARACTERISTICS
Growing altitude 1,250–2,000m Area produces some of the most complex/fruity Colombian coffee.
TASTE PROFILE
Fruity/berry aftertaste with distinct aromas of brand new leather and/or tobacco.