Coffee Culture 12 min read

Origin Spotlight: Colombia — Regions, Varieties, and Flavor Maps

From Huila’s fruit to Nariño’s florals and Antioquia’s chocolate—how elevation, variety, and processing shape Colombia’s cup profiles.

Published on 8/4/2025

Colombia isn’t one flavor—it’s a mosaic. Regional climate, elevation, and varieties explain why some cups sing with citrus and others with cocoa.

Regions at a Glance

  • Huila: ripe stone fruit, panela sweetness.
  • Nariño: florals, citrus sparkle, high elevation clarity.
  • Antioquia: chocolate, hazelnut, balanced acidity.
  • Tolima: red fruit, cane sugar, spice.
  • Sierra Nevada: herbal, cacao, coastal influence.

Varieties and Processing

  • Caturra, Castillo, Pink Bourbon, Tabi—each with distinct structure.
  • Washed brings clarity; honey and natural add body and fruit.
  • Experimental fermentations can push tropical notes—look for careful execution.

Buying and Brewing

  • Choose by desired profile; ask roasters for region/variety details.
  • For washed Huila, try V60 at 1:16 for sparkle.
  • Naturals from Nariño shine in French Press or AeroPress.

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