Colombian Coffee Varieties

In Colombia, coffee varieties aren’t just plants—they’re personalities. Passed down like traditions, grown with care, and spoken of with pride, each variety brings something unique to the cup and to the families who cultivate it.

Caturra – The Sweet Classic

 

  • Short and productive—easier to harvest

  • Grown at 1,200–1,800 masl

  • Susceptible to rust, but cherished for flavor

 

Tasting Notes:
Caramel, red fruits, citrus, balanced acidity

Common in Quindío and Antioquia, where generations still grow it with pride.

Castillo – The Resilient Hero

 

  • Created by Cenicafé to resist coffee leaf rust

  • Highly productive, adaptable to many climates

  • Once controversial, now producing award-winning cups

 

Tasting Notes:
Bright acidity, red berries, citrus, clean finish

A staple in Tolima, Huila, and other leading regions.

Colombia Variety: Innovation and Identity

 

  • Hybrid of Caturra and Timor Hybrid

  • Rust-resistant and humidity-tolerant

  • Balanced between productivity and cup quality

 

Tasting Notes:
Medium body, floral, sweet finish, red berries

Common in Caldas, Risaralda, and mid-elevation zones.

Typica – The Ancestor

  • Original Arabica brought to Latin America

  • Tall tree, lower yields

  • Highly sensitive—but offers unforgettable taste

 

Tasting Notes:
Delicate florals, complex acidity, silky texture

Still grown in micro-lots in Nariño and southern Huila.

Bourbon – Sweet Heritage

 

  • Closely related to Typica

  • Lower resistance, but exceptional flavor

  • Increasingly used in specialty micro-lots

 

Tasting Notes:
Toffee, stone fruit, brown sugar

Making a comeback in Antioquia and Cauca.

Other Varieties on the Rise

 

  • Tabi – Great balance of resistance + flavor

  • Geisha – Elegant, jasmine and bergamot (from Ethiopia)

  • SL28/SL34 – Rare, clean, and highly prized

Why Variety Matters

Each variety reacts differently to:

 

  • Altitude

  • Climate

  • Soil

  • Processing

 

Understanding the variety helps roasters, baristas, and drinkers unlock the bean’s full potential.

Conclusion

Colombian coffee is not a single note—it’s an orchestra of flavor, shaped by the land and chosen by the farmer.

Whether you’re drawn to the sweetness of Caturra or the brightness of Castillo, your perfect Colombian cup is waiting.

 

“Together, these varieties form the living soul of Colombian coffee—
a heritage of flavor passed from land to cup.”