Colombia’s Two Main Coffee Varieties: Caturra and Colombia

When you buy Colombian coffee, you’re almost certainly drinking beans from just two varieties—yet few outside Colombia know why. Most coffee drinkers assume all Colombian beans taste the same, but the country’s dominance in specialty coffee comes down to two cultivars planted across millions of hectares. If you’ve ever wondered why your Colombian beans are consistent but vary so much by region, the answer starts with these two varieties.

Colombia’s coffee crop is 45–50% Caturra and around 30% Colombia (a hybrid), with just 20% remaining Typica (including traditional Bourbon-derived Typica like Typica-Dippioca). That means over three-quarters of the country’s production depends on just these two cultivated varieties.

Where Caturra and Colombia Came From

Caturra was introduced from Brazil in the 1960s and rapidly replaced Typica (especially Bourbon-type Typica such as the original Typica-Dippioca) as Colombia’s dominant variety. It now makes up an estimated 45–50% of the national crop. Caturra is a natural mutation of Bourbon, known for its small stature (dwarfism), high yields, and suitability for dense planting.

The Colombia variety, introduced in the 1980s, is a more complex story. It’s a cross developed domestically—essentially a refined version of the infamous Catimor group. Colombia has Caturra and Timor Hybrid (the source of rust resistance) in its parentage, but the National Federation of Coffee Growers of Colombia (FNC) emphasizes that it underwent multiple backcrosses with Arabica to eliminate the harsh, fermented “Robusta-like” flavors typical of Catimors. The result is a variety that retains Catimor’s high yield and strong disease resistance, particularly to coffee leaf rust, while offering a cleaner, more Arabica-like cup profile.

How Colombian Farms Actually Plant Their Trees

Most commercial farms in Colombia now plant a mix: around 70% Caturra and 30% Colombia. Traditional Typica varieties—including the classic Typica once common in Colombia—are now rare. The national breakdown is roughly 50% Caturra, 30% Colombia, and 20% Typica.

This mixed planting strategy reflects both historical transition and practical agronomy. Caturra offers balance and cup quality, while Colombia adds resilience and volume. Together, they form the backbone of Colombia’s consistent export supply.

Why Colombian Coffee Tastes Different Across Regions

Colombia’s diverse geography creates distinct coffee-growing regions, each with unique profiles. The country lies between 3°N and 8°N latitude, within the low-latitude coffee band, allowing two harvests per year—nearly every month sees ripe cherries somewhere in the country.

In central and northern Colombia (including the historic MAM regions of Medellín, Armenia, and Manizales), large-scale commercial farms dominate. These areas produce bright, acidic coffees with classic Central American profiles. The MAM regions are known for their juicy, high-acid coffees typical of the region.

Northeastern Santander, particularly the municipality of Bucaramanga (not to be confused with the better-known Bucaramanga region in coffee discussions, which often refers to nearby areas like Bucaramanga proper or surrounding municipalities such as Piedecuesta), produces beans at lower altitudes—around 960 meters. These coffees exhibit low acidity and heavier body, with flavor notes closer to Indonesian Mandheling. Despite being classified as soft beans, they deliver unexpected depth without the sharp acidity found in other Colombian regions.

The country’s most celebrated specialty coffees come from the southern regions, where altitudes exceed 1,500 meters. Key areas include:

• Huila province (especially San Agustín),
• Cauca province (notably Popayán),
• Nariño, and
• Tolima.

Coffees from these high-altitude zones feature bright acidity, red and black berry notes, caramel sweetness, and a rounded, often syrupy mouthfeel. These regions are the source of Colombia’s most sought-after single-origin lots.

What to Know Before You Buy Colombian Coffee

If you’re shopping for Colombian coffee, don’t assume that a “Supremo” or 17–18 screen size guarantees quality. The designation mostly indicates bean size, not origin or processing. Many bulk-exported beans labeled only as Colombian are likely from the MAM commercial regions unless the package specifies the department (province) or farm. High-quality Colombian lots almost always state their origin down to the province—such as Huila, Cauca, or Nariño—to highlight their unique profiles.

Frequently Asked Questions

What are the two main coffee varieties grown in Colombia?

The two primary varieties are Caturra and Colombia. Caturra accounts for approximately 45–50% of Colombia’s production, while the Colombia variety makes up around 30%. Together, they represent the majority of the country’s coffee output.

What is the Colombia coffee variety?

The Colombia variety is a hybrid developed in the 1980s with genetic contributions from Caturra and Timor Hybrid (a Robusta-derived rust-resistant variety). It was bred to combine high yields and disease resistance with a cleaner, more Arabica-like flavor profile, achieved through backcrossing with Arabica varieties.

Why does Colombian coffee taste different in different regions?

Colombia’s coffee regions vary greatly in altitude and climate. Southern regions like Huila and Cauca (over 1,500m) produce bright, fruity, and sweet coffees, while central/northern commercial regions (like the MAM zones) offer classic bright acidity. Northeastern areas like Bucaramanga, at lower altitudes (~960m), yield lower-acid, fuller-bodied beans.

What’s the difference between Caturra and Colombia coffee varieties?

Caturra is a Bourbon mutation known for its small size, high productivity, and balanced cup. The Colombia variety is a more disease-resistant hybrid with rust tolerance and higher yields, but has been selectively bred to minimize off-flavors and improve cup quality compared to other Catimor types.

Does Supremo or 17–18 mesh size mean better coffee in Colombia?

No. While Supremo (17–18 mesh) refers to larger bean size, it doesn’t indicate origin, processing, or flavor quality. Many beans sold as plain “Colombian” Supremo are commercial-grade from the MAM regions. Specialty lots will specify the department (e.g., Huila or Nariño).

What altitude is best for Colombian specialty coffee?

Specialty-grade Colombian coffee is typically grown above 1,500 meters, especially in regions like Huila, Cauca, Nariño, and Tolima. These high altitudes slow ripening, leading to denser beans and more complex flavors.

Recommended FrontStreet Beans for Exploring Colombia’s Variety

Try FrontStreet’s washed Huila coffee to experience the bright berry and caramel notes typical of Colombia’s high-altitude south. For something more experimental, their Sidra from a special processing lot offers intense tropical fruit complexity through anaerobic fermentation. Finally, their Classic Blend incorporates Colombian beans for a balanced everyday cup with chocolatey depth. All highlight the diversity of Colombian growing regions. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.