We will continue discussing the Colombian specialty coffee varieties in the second part of this blog (see Part 1).
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Bourbon: The Bourbon coffee variety originated on the island of Bourbon, now known as Réunion, which is a French overseas department located in the Indian Ocean east of Madagascar. Bourbon coffee is named after this island where it was first discovered and cultivated. From Réunion, Bourbon coffee spread to other coffee-growing regions around the world, including Latin America, Africa, and Southeast Asia. It became one of the foundational varieties of Arabica coffee and played a significant role in shaping the global coffee industry. Bourbon coffee is cultivated in several departments of Colombia, particularly those with suitable altitudes and climates for specialty coffee production. Some of the main regions where Bourbon coffee is grown include Huila, Antioquia, Tolima, Nariño, Caldas, and Cauca. In terms of altitude, Bourbon coffee is typically grown at higher elevations ranging from around 1,200 to 2,000 meters above sea level. The cooler temperatures and slower maturation process at these altitudes contribute to the development of the complex flavors and aromas characteristic of specialty coffee. Bourbon coffee belongs to the Coffea arabica species, which is prized for its high-quality beans and its complex flavor profile, which can include notes of chocolate, nuts, citrus, and floral undertones. The beans are often described as having a smooth and well-balanced acidity, with a clean finish.
Bourbon coffee is a specific variety within the Coffea arabica species, characterized by its compact growth habit, rounded beans, and distinctive flavor profile. There are several mutations and variations within the Bourbon variety, such as Pink Bourbon, Red Bourbon, and Yellow Bourbon.
Colombian Bourbon: This is the classic Bourbon variety grown in Colombia. It is known for its excellent cup quality, with a balanced flavor profile that often includes notes of chocolate, nuts, and citrus.
Pink Bourbon: Pink Bourbon is a rare mutation of the Bourbon variety that produces coffee cherries with distinctive pink or red-colored skins. The flavor profile of Pink Bourbon coffee is often more complex and fruitier compared to traditional Bourbon, with notes of berries, florals, and stone fruits. Pink Bourbon is cultivated in select regions of Colombia, particularly in the Department of Huila.
Red Bourbon: Red Bourbon is a variation of the Bourbon variety known for its deep red coffee cherries. It shares many flavor characteristics with Colombian Bourbon, including a balanced profile with notes of chocolate, nuts, and citrus. Red Bourbon is cultivated in various regions across Colombia, where it thrives in the country's diverse microclimates.
Yellow Bourbon: Yellow Bourbon is another mutation of the Bourbon variety, characterized by its yellow-colored coffee cherries. It tends to produce a sweeter and more vibrant cup compared to traditional Bourbon, with flavors reminiscent of tropical fruits and honey. Yellow Bourbon is grown in select regions of Colombia, particularly in areas with higher elevations and cooler weather.
When a Bourbon specialty coffee says Bourbon Arcoiris (Rainbow) it is not a variety per se, but a blend of two or more of the Bourbon variations (classic, pink, red, yellow).
- Colombia Sidra: Sidra is a new variety in Colombia, known for its complex flavor profile, which can include floral, fruity, and spicy notes. It is often grown in small quantities by specialty producers looking to offer unique and high-quality coffees. The Sidra variety was developed through a collaborative effort between coffee farmers, researchers, and agronomists in Colombia. It is a hybrid variety resulting from a cross between Typica and Bourbon coffee plants, two traditional Arabica varieties known for their excellent cup quality. The development of the Sidra variety was driven by the desire to create a coffee plant with characteristics that would thrive in the microclimates of the Cauca region while also offering a distinctive flavor profile. The resulting Sidra variety is known for its complex flavor profile, which can include floral, fruity, and spicy notes. Sidra coffee has gained popularity among specialty coffee enthusiasts and roasters for its unique cup characteristics and its ability to express the terroir of the Cauca region. It has become a symbol of innovation and quality in Colombian coffee production and continues to be cultivated by farmers seeking to differentiate their offerings in the specialty coffee market.
Now that we have described seven of the specialty coffees currently cultivated in Colombia, let us talk about the altitudes where these varieties of coffee are located. Colombia cultivates coffee between 1200 to 2300 meters above sea level. These diverse altitudes play a crucial role in shaping the characteristics and flavor profiles of specialty coffee. Here’s how different altitudes contribute to these profiles:
- Low Altitude, 1200 meters and below:
Characteristics: Coffee grown at lower altitudes tends to have a fuller body, lower acidity, and less pronounced flavors compared to higher-altitude coffees. These coffees often exhibit chocolatey and nutty flavor profiles with good sweetness.
You will find coffee grown in lower altitudes in the regions in northern Colombia and lower parts of coffee-producing departments like Huila, Cauca, and Nariño.
- Medium Altitude, 1200 to 1800 meters:
Characteristics: Coffees grown at medium altitudes typically have balanced acidity, medium body, and a diverse range of flavors. These can include citrus, caramel, and stone fruit notes. The slower cherry maturation at these altitudes enhances complexity.
You can find coffee grown in medium altitude regions such as Antioquia, Quindío, Caldas, Risaralda, Santander, Valle del Cauca, and parts of Nariño.
- High Altitude, 1800 to 2300 meters:
Characteristics: High-altitude coffees are known for their bright acidity, complex flavors, and floral or fruity notes. The cooler temperatures and longer maturation periods at these altitudes result in beans with higher density and concentrated sugars, contributing to a more nuanced and vibrant cup profile.
You can find coffee grown in high altitudes in regions of the Colombian Andes, including parts of Nariño, Cauca, Huila, and Sierra Nevada de Santa Marta.
As we go deeper in knowledge of specialty coffee varieties in Colombia, and the different altitudes where each coffee can obtain certain characteristics of differentiation, we cannot leave behind all the environmental factors considered at different altitudes that also help define each specialty coffee profile:
Temperature and Climate: Higher altitudes typically experience cooler temperatures due to thinner air and reduced atmospheric pressure. This slower maturation process allows coffee cherries to develop more complex sugars and flavors. Cooler temperatures also contribute to higher acidity in the coffee beans.
Sunlight Exposure: Altitude affects the amount and intensity of sunlight that coffee plants receive. At higher altitudes, coffee plants may receive more indirect sunlight, leading to slower growth and more concentrated flavors in the beans. This can result in coffees with brighter acidity and more pronounced fruit and floral notes.
Oxygen Levels: Higher altitudes have lower oxygen levels, which affects the metabolism of the coffee plant. The slower metabolic rate results in denser beans with higher concentrations of sugars and aromatic compounds, contributing to a richer and more complex flavor profile.
Soil and Nutrient Availability: Altitude influences soil composition and nutrient availability. High-altitude soils tend to be richer in organic matter and nutrients, which can enhance the coffee bean's development and contribute to its flavor complexity.
Water Availability and Drainage: Altitude affects water availability and drainage in coffee plantations. High-altitude regions often have better drainage, preventing waterlogging and ensuring optimal root health. This promotes healthy growth and development of coffee cherries, leading to better quality beans.
Microclimate Variability: Within each altitude zone, microclimates can vary significantly. Factors such as exposure to winds, cloud cover, and proximity to water sources can further influence coffee bean development and flavor characteristics.
So, the altitude at which coffee is grown in Colombia along with all the other environmental factors in each region directly impacts its flavor profile, acidity levels, and overall quality. This diversity in altitude allows Colombian coffee growers to produce a wide range of specialty coffees with distinct characteristics, catering to various preferences and creating a rich tapestry of flavors appreciated by coffee enthusiasts worldwide.
Additionally, specialty coffees can use different processing methods, each processing method influences the flavor profile, and the choice of the processing method depends on factors such as local tradition, climate conditions, and desired flavor outcomes, contributing to the diversity and quality of Colombian specialty coffee, the most common processing methods used are:
- Washed Process: Typically results in a cleaner cup with bright acidity, floral notes, and a balanced sweetness.
- Natural Process: Often produces sweeter, fuller-bodied coffees with pronounced fruit flavors and sometimes a more complex, fermented character.
- Honey Process: Offers a range of flavor profiles depending on the amount of mucilage left on the beans, resulting in a cup with medium acidity, enhanced sweetness, and unique fruit notes.
Colombian specialty coffees exemplify the intricate interplay between terroir, altitude, processing methods, and other environmental factors, culminating in distinctive flavor profiles cherished by coffee connoisseurs worldwide. The country's diverse geography, ranging from coastal plains to high-altitude mountain ranges, offers a rich tapestry of microclimates and soil compositions that profoundly influence coffee cultivation, where Altitude plays a pivotal role in defining Colombian coffees.
The terroir, encompassing soil type, rainfall patterns, and temperature variations, further enhances coffee character. Volcanic soils in departments like Caldas, Risaralda, Nariño contribute to a nuanced minerality, while the Coffee Cultural Landscape of Quindío and Tolima benefits from fertile soils and consistent rainfall, nurturing coffees with pronounced sweetness and clarity.
Processing methods, such as washed, natural, or honey, also shape flavor profiles. The meticulous attention to detail in processing enhances coffee’s intrinsic qualities—be it the clean acidity of washed coffees or the fruity complexity of naturals.
Colombia's diverse landscapes, cultural heritage, and unwavering dedication to producing some of the world's finest specialty coffees create a harmonious synergy between nature's bounty and human craftsmanship that along with Colombia's commitment to sustainable farming practices and the preservation of biodiversity that further enriches its specialty coffee offerings. The meticulous care from farm to cup, guided by generations of coffee-growing tradition and innovation, ensures that each cup of Colombian specialty coffee consistently delighting coffee enthusiasts with their exceptional quality and diverse flavor profiles.
