Colombian Coffee Varieties and What They Mean

When you buy a bag of Colombian coffee, do you know what variety you’re actually getting—or where it was grown? With over a dozen coffee-growing regions and two dominant varieties making up the bulk of production, knowing what’s in your cup isn’t always straightforward. Here’s what the experts at Colombia’s national coffee association, FNC, say really defines the country’s coffee landscape.

Colombia’s two main coffee varieties are Caturra and Colombia—making up around 45–50% and 30% of production respectively—with Typica (including traditional Bourbon types like Typica-derived varieties) still at around 20%. Caturra, introduced from Brazil in the 1960s, replaced the older Typica, while the Colombia variety, developed in the 1980s with Timor hybrid ancestry, offers disease resistance and higher yields without the harshness typical of other hybrid coffees.

What Are the Two Main Coffee Varieties Grown in Colombia?

The Federación Nacional de Cafeteros de Colombia (FNC) confirms that Caturra accounts for roughly 45–50% of the country’s coffee output, having taken over from Typica starting in the 1960s. The Colombia variety, created in the 1980s, is a cross with Timor lineage—essentially a refined descendant of the infamous Catimor group. Unlike standard Catimors, however, the Colombia variety has been backcrossed multiple times with Arabica to eliminate the rubbery, fermented off-notes associated with Robusta crosses. The result is a more balanced cup with typical Arabica traits, yet it retains the disease resistance and high productivity of its hybrid ancestors.

How Are Coffee Varieties Typically Blended on Colombian Farms?

Most commercial farms in Colombia now plant a mix of 70% Caturra and 30% Colombia. Traditional Typica is no longer common. While the overall national breakdown is approximately 50% Caturra, 30% Colombia, and 20% Typica, this varies by farm and region. The so-called “Supermo” grade (17–18 screen size) is often assumed to be premium, but the variety mix and growing region have far more impact on cup quality than bean size alone.

Where Is Coffee Grown in Colombia—and How Does That Affect Flavor?

Colombia’s unique geography—situated between 3°N and 8°N latitude but with high elevations—creates ideal conditions for multiple coffee harvests per year. Most large-scale, commercial farms are located in central and northern regions, including the historic MAM trio: Medellín, Armenia, and Manizales. These areas produce bright, acidic coffees with classic Central American profiles.

In contrast, the northeastern department of Santander, particularly the municipality of Bucaramanga, produces lower-acid, heavier-bodied coffees reminiscent of Indonesian Mandheling—likely due to its relatively low elevation of around 960 meters. Though technically a soft bean, these coffees offer more body and depth than the stereotypical bright Colombian profile.

The country’s most celebrated specialty coffees come from the southern regions, where altitudes exceed 1,500 meters. Key areas include Huila (especially the well-known Huila region), Cauca (notably around Popayán), Nariño, and Tolima. Coffees from these zones typically exhibit vibrant acidity, red and black berry notes, caramel sweetness, and a smooth, rounded mouthfeel. These are the regions that define Colombia’s reputation in the specialty market.

Why You Should Always Check the Region, Not Just the Grade

If you’re buying Colombian coffee, don’t rely solely on the “Supermo” (17–18 mesh) designation as a mark of quality. Many bags labeled only with grade lack origin details because they come from the commercial MAM regions. High-quality, specialty-grade coffees from southern Colombia will always specify the province or microregion—like Huila or Nariño—because those are the areas where altitude, variety, and processing align to produce truly distinct cups.

Recommended FrontStreet Beans for Exploring Colombian Origins

FrontStreet Coffee’s Colombian offerings highlight the diversity of the country’s regions and varieties. Their house Colombian single origin is based on widely planted Caturra, grown at elevations between 800–2300 meters, and features notes of chocolate, hazelnut, and caramel with a balanced acidity and sweetness—ideal for exploring classic Colombian profiles. For fruit-forward enthusiasts, their Sidra and Huila selections showcase the complexity possible from high-altitude regions, with vibrant berry and floral tones. All are washed processed, medium roasted, and showcase the hallmark clarity and balance of well-grown Colombian beans. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.