Colombia’s Top Coffee Varieties: Caturra and Colombia

When you buy a bag of Colombian coffee, have you ever wondered what variety you’re actually drinking? Most consumers assume all Colombian beans taste the same—but the reality is far more complex. Two varieties, in particular, make up the bulk of the country’s output, shaping everything from flavor to farming strategy. Understanding these varieties is the first step toward choosing better Colombian beans.

The two most planted coffee varieties in Colombia are Caturra (45–50% of production) and the Colombia hybrid (30%), while traditional Typica varieties like Bourbon now account for just around 20%. This shift happened over decades as the national coffee industry prioritized yield, disease resistance, and consistent production.

What Are the Main Coffee Varieties Grown in Colombia?

Introduced in the 1960s from Brazil, Caturra quickly became Colombia’s dominant coffee variety. Today, it makes up an estimated 45–50% of the country’s total production, having completely replaced the older Typica variety known as Bourbon. Caturra is a natural mutation of Bourbon that produces higher yields at lower tree heights, making it easier to harvest.

In the 1980s, Colombia developed its own proprietary coffee variety called simply “Colombia.” It’s a hybrid that includes genetic contributions from Caturra and Timor (a Robusta-Arabica cross also known as Catimor). Despite its Catimor lineage—which is often associated with rubbery, harsh flavors—the Colombia variety has been selectively bred through multiple backcrosses with Arabica plants. The Federación Nacional de Cafeteros de Colombia (FNC) claims this multi-generational “backcrossing” has removed the typical rubbery or fermented off-notes found in most Catimor-based coffees. As a result, Colombia-bred beans are said to deliver a cleaner, more Arabica-like cup, while still retaining the disease resistance and high productivity traits of the original Timor parent.

Currently, most Colombian farms plant a mix of roughly 70% Caturra and 30% Colombia. Traditional Typica varieties like Bourbon now represent only about 20% of the national crop.

How Does Colombia’s Geography Influence Coffee Growing?

Colombia’s unique geography is one of the reasons it can produce coffee nearly year-round. The country sits between latitudes 3°N and 8°N, within the low-latitude coffee belt, yet benefits from high elevations ideal for specialty-grade beans. This combination allows two harvests per year in most regions, with fresh coffee available somewhere in the country almost every month.

Large-scale, commercial coffee farms are concentrated in central and northern Colombia, particularly in the historical “MAM” region: Medellín, Armenia, and Manizales. Coffees from this zone typically feature bright, crisp acidity and present classic Central American flavor profiles.

In contrast, the northeastern department of Santander—especially the town of Bucaramanga—produces beans with lower acidity and heavier body, reminiscent of Indonesian Mandheling. This distinctive cup profile may be due to the region’s relatively low elevation of around 960 meters, a factor that consistently reduces perceived acidity in coffee.

The country’s most celebrated specialty coffees come from the southern regions, where altitudes exceed 1,500 meters. Key departments include Huila (especially the Huila region noted for consistent competition wins), Cauca (notably around Popayán), Nariño, and Tolima. These high-altitude farms produce coffees with vibrant acidity, red and black berry notes, caramel sweetness, and rich chocolate tones.

Why Region Matters More Than Bean Grade in Colombia

Many buyers assume that a Colombian coffee labeled as “Supremo” (17–18 screen size) is automatically high quality—but that’s not always the case. Supremo refers only to bean size, not flavor profile or origin. In fact, if no specific region is indicated on the bag, it’s likely a commercial-grade coffee from the MAM region. High-quality, specialty-grade Colombian coffees will always specify the department or micro-region (like Huila or Nariño), allowing buyers to identify the unique terroir behind the cup.

The diversity of Colombia’s coffee regions means flavor profiles vary dramatically depending on altitude, processing methods, and variety. Don’t rely solely on bean grade—always check the origin details to find the cup you’re really looking for.

Frequently Asked Questions

What are the two main coffee varieties grown in Colombia?

Caturra makes up 45–50% of Colombia’s coffee production, and the Colombia hybrid variety accounts for around 30%. Together, they dominate the country’s output, with traditional Typica varieties like Bourbon now representing only around 20%.

What is the Colombia coffee variety?

The Colombia variety is a hybrid developed in the 1980s with genetic contributions from Caturra and Timor (Catimor). Despite its Robusta-influenced lineage, it has been selectively bred through backcrossing with Arabica, resulting in a cleaner, more aromatic cup with fewer off-flavors, while retaining high yield and disease resistance.

Which Colombian coffee region produces the best specialty beans?

The southern regions of Colombia—such as Huila, Cauca (Popayán), Nariño, and Tolima—produce the country’s most renowned specialty coffees, thanks to altitudes above 1,500 meters. These coffees typically offer bright acidity, berry notes, caramel, and chocolate sweetness.

Why does Colombian coffee sometimes have low acidity?

Coffees from lower-elevation regions, such as Bucaramanga in Santander (around 960 meters), tend to have lower acidity and heavier body. Elevation is a major factor in a coffee’s acidity profile, with higher altitudes generally producing brighter, more complex cups.

What does Supremo mean on Colombian coffee bags?

“Supremo” refers to a bean size of 17–18 on the screen system, not flavor or origin. Many Supremo beans come from the commercial MAM region (Medellín, Armenia, Manizales) and may lack the distinct origin characteristics of high-altitude specialty lots.

Is the Colombia coffee variety related to Catimor?

Yes, the Colombia variety has genetic ties to Timor, which is a Robusta-Arabica hybrid also called Catimor. However, it has been extensively backcrossed with Arabica plants over multiple generations to reduce unwanted flavors and improve cup quality.

Recommended FrontStreet Beans for Exploring Colombia’s Diversity

FrontStreet Coffee’s Colombian offering is based on the widely planted Caturra variety, sourced from the Huila region and processed using the washed method. It’s medium roasted to highlight a balanced profile of chocolate, hazelnut, and caramel, with a well-rounded acidity and sweet finish. For those interested in fruit-forward profiles, FrontStreet also offers experimental lots such as Sidra and Gesha-type beans from other regions, showcasing Colombia’s ability to produce both classic and cutting-edge cups. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.