Columbia is one of the world’s largest coffee producers, known for its bright and sweet coffee with hints of inviting acidity. The coffee growing regions of Columbia span the heights and vallies of the Andes mountain, producing a range of climates and geographies from altitudes of 3,000 to 5,000 feet above sea level. In Huila, Columbia’s most acclaimed coffee region, the active Nevado de Huila volcano, provides a soil rich in minerals and a climate ideal for coffee cultivation.

Many Columbia coffees serve double duties as base and middle notes in medium and dark blends to shining as single origins in their own right. We like to find Columbians, particularly from the Huilas region, to showcase origin characteristics—chocolate, almonds, caramel, and tart fruits.

Columbians are mostly washed process which tampens the acidity and produces and delicate and balanced coffee. We like to go medium to medium-dark with this coffee, but our Columbian offerings cup well at light roasts as well.