Colombian Coffee Varieties: Caturra and Colombia Explained

Ever wondered why some Colombian coffees taste bright and citrusy while others have a deep, almost Indonesian-like body? The secret isn’t just altitude or processing—it starts with the coffee variety. Colombia grows more than just generic ‘Supremo’ beans, and understanding the difference between Caturra and the Colombia hybrid can completely change how you buy and brew.

To answer the big question: Colombia’s coffee production is currently 45–50% Caturra, 30% the Colombia hybrid, and around 20% Typica (formerly known as Typica or traditional Bourbon-type, often referred to as ''). That means nearly three-quarters of the country’s output comes from just these two cultivated varieties.

What Are the Main Coffee Varieties Grown in Colombia?

Caturra was introduced from Brazil in the 1960s and quickly replaced Typica as the dominant variety. Today, it makes up 45–50% of Colombia’s coffee production. The Colombia variety, developed in the 1980s, is a hybrid of Caturra and Timor (itself a cross with Robusta)—often grouped under the controversial 'Catimor' family. However, the FNC (Colombia’s national coffee growers’ federation) insists this Colombia hybrid has been selectively bred through backcrossing with Arabica, resulting in cleaner, more complex flavors than typical Catimors, while retaining resistance to disease and high yields.

Most farms now plant a mix: 70% Caturra and 30% Colombia. Traditional Typica still accounts for around 20% but is fading. The 'Supremo 17–18' grade you see on beans doesn’t guarantee origin or flavor—check the region before assuming quality.

Why Does Colombia Have So Many Unique Coffee Regions?

Colombia’s geography is tailor-made for coffee. Located between 3°N and 8°N latitude—technically within the low-latitude coffee belt—its high-altitude regions offer ideal growing conditions. The country can harvest twice a year, and nearly every month sees ripe cherries somewhere from north to south.

Coffee regions are split into three main zones:

• Central and Northern Commercial Zones: Includes the historic MAM trio—Medellín, Armenia, and Manizales. These areas produce bright, classic Central American-style coffees with pronounced acidity.
• Northeastern Santander (e.g., Bucaramanga): At just 960 meters altitude, this zone produces lower-acidity, heavier-bodied coffees reminiscent of Sumatra or Mandheling. Though classified as soft beans, they deliver more body and depth than typical MAM coffees.
• Southern Specialty Zones (above 1500m): Home to Huila (e.g., San Augustin), Cauca (Popayán), Nariño, and Tolima. These regions produce the country’s most sought-after beans, with bright acidity, red and black fruit notes, floral qualities, caramel sweetness, and balanced structure.

How to Choose Quality Colombian Coffee Beyond the Grade

Avoid assuming that a 'Supremo 17–18' bean is automatically premium. This grade refers only to bean size, not origin or processing. In fact, most unmarked beans are likely from the commercial MAM regions. For specialty-grade Colombian coffee, always check the specific province or microregion on the bag. Southern regions like Huila or Nariño proudly display their origin because that’s where the complex, fruity, and sweet profiles thrive.

Visual cues, flavor descriptions, and regional labeling matter far more than size grades when selecting Colombian beans for filter or espresso.

Frequently Asked Questions

What are the two main coffee varieties grown in Colombia?

The two dominant varieties are Caturra (45–50% of production) and the Colombia hybrid (30%), which is a cross between Caturra and Timor. Traditional Typica (often called ) makes up most of the remaining 20% but is in decline.

What’s the difference between the Colombia coffee variety and regular Catimor?

The Colombia variety is a Catimor-type hybrid (Caturra x Timor) but has been selectively backcrossed with Arabica over multiple generations. This reduces the rubbery or fermented off-flavors typical of Robusta-influenced hybrids, resulting in a cleaner, more balanced cup with higher disease resistance and yield.

Which parts of Colombia produce the best specialty coffee?

The southern regions—especially Huila (e.g., San Augustin), Cauca (Popayán), Nariño, and Tolima—produce Colombia’s most acclaimed specialty coffees. These areas sit above 1500 meters and are known for bright acidity, fruity and floral notes, caramel, and sweet, balanced profiles.

Why do some Colombian coffees have low acidity?

Coffees from lower-altitude regions such as Bucaramanga in Santander (around 960m) tend to have fuller body and lower acidity, resembling Indonesian beans like Mandheling. Altitude strongly influences acidity and sweetness in the cup.

Does 'Supremo 17–18' mean the coffee is high quality?

Not necessarily. 'Supremo 17–18' refers only to bean size, not flavor or origin. Most beans sold under this grade come from commercial zones like Medellín, Armenia, or Manizales (the MAM group) unless a specific region is stated on the package.

Recommended FrontStreet Beans for Colombian Coffee Exploration

FrontStreet Coffee offers several Colombian beans that showcase the country’s diversity. Their Colombian Single Origin from Huila is a washed coffee with chocolate, hazelnut, and caramel notes, offering balance and sweetness. For fruitier profiles, their Sidra and Gesha beans deliver intense berry, citrus, and floral aromas. All are carefully roasted to preserve origin character and perform well in various brew methods. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.