Coffee in Colombia: The Story Behind Every Cup

  • Thomas Espeute

    I fell in love with Colombia in 2015, and then with Aleja, a Colombian woman, in 2019. Now living in Colombia, I spend my time discovering the country's hidden gems and crafting extraordinary itineraries.

    CEO

Coffee Farm Jardin Antioquia Colombia (3) (1)

We are on a quest across Colombia to discover the top local agencies to establish a trustworthy network of experts and gather unique, valuable insights for each destination. Our aim? To make you fall in love with Colombia effortlessly.

  • In Colombia since 2015
  • + 1000 verified experiences
  • + de 100 experts met
  • + 150 optimized itineraries
What to know
Activities
Map

French Jesuits introduced coffee to Colombia in the early 18th century. Initially modest, its production began to take off in the 19th century and quickly became the country’s main export. A crisis in the early 20th century ruined large producers, leading to the rise of small farms.

In 1927, the National Federation of Coffee Growers of Colombia (FNC) was established to protect their interests. By 1959, the FNC launched Juan Valdez, an iconic marketing figure representing a Colombian coffee farmer, to market their coffee in the U.S.

This iconic mascot, often shown with his donkey, now symbolizes the 550,000 Colombian coffee growers. You’ve likely seen him on coffee packages or in ads. Today, there are hundreds of Juan Valdez stores worldwide.

Since 1984, Café de Colombia has been easily recognized by its distinct logo.

Coffee cultivation requires mild temperatures (16°C-24°C), a good balance of rainfall and sunlight, and an altitude between 1,200 and 2000 meters.

Colombia has several ideal regions (and seasons), including the famous Coffee Triangle (Caldas, Risaralda, Quindío), thanks to the Andes Mountains.

These areas benefit from volcanic soils, rich and well-drained, perfect for growing coffee.

Additionally, many farms grow coffee plants in the shade, often under banana trees, allowing them to ripen slowly and develop subtle aromas more refined than those grown in direct sunlight.

In Colombia, every coffee cherry is picked by hand, a process made necessary by the farms’ mountainous terrain. This ensures that only perfectly ripe beans are selected.

With the support of the FNC and ancestral expertise, coffee growers continuously improve their cultivation and harvesting techniques while adopting sustainable practices to protect the environment (reducing chemical use, managing water and soil).

Colombian coffee has earned a global reputation and has held the “Café de Colombia” designation (PGI) since 2005. The Colombian Coffee Cultural Landscape is also recognized as a UNESCO World Heritage site.

Since colonial times, coffee has been at the heart of Colombia’s collective identity, fostering social bonds and exchanges. Colombians love to gather and chat over a cup of coffee.

Coffee also plays a role in traditions and festivals, such as the beauty pageant during the Feria de Manizales.

It has inspired the arts and literature, with painters capturing the landscapes of coffee-growing regions and music genres like Vallenato dedicating songs to life on the fincas. Writers such as Gabriel Garcia Marquez have used coffee as a backdrop in their novels, notably in One Hundred Years of Solitude.

Coffee production is vital for Colombia’s growth. It supports 550,000 families and creates jobs for millions in rural areas and export sectors.

According to the FNC, coffee is one of the country’s main sources of income. Colombia ranks as the 3rd largest producer in the world, behind Brazil and Vietnam, and coffee positively impacts the trade balance thanks to rising international demand, enabling producers to secure better prices.

Jardin Antioquia Coffee Tour

© Tomplanmytrip

In Colombia, the finest coffees are typically meant for export, which forces the country to import Brazilian coffee for its own consumption. A bit of a paradox, right?

Yet, the trend is changing with the growth of specialized boutique cafés in the bigger cities, offering high-quality Colombian coffee.

For many Colombians, local coffee is too expensive, leading them to opt for pasilla, a lower-grade coffee that’s over-roasted to hide its imperfections. This coffee, often very strong, sweet, and, in my opinion, unpleasant, is widely consumed across the country.

In some fincas, I’ve even seen farmers buying instant coffee like Nescafé, not knowing how to enjoy their own production properly.

To get the freshest coffee, avoid buying it at the supermarket. Nothing compares to the aroma of coffee bought straight from the producer. It’s even better to buy whole beans and ask them to grind it for you right there.

This way, you’re supporting a more fair trade system, cutting out middlemen and ensuring the profit margin goes straight to the farmer.

You’ll find plenty of spots in Colombia’s major cities to enjoy a good coffee. While the many Juan Valdez shops are a bit too commercial for me, with their “Colombian Starbucks” vibe, I prefer more intimate places.

In Bogotá, don’t miss Amor Perfecto, a pioneer of quality coffee, or Libertario, with its elegant decor and beans from nearby fincas. At Colo Coffee, you’ll be guided by experienced baristas in a lush, green setting.

In Cartagena, Café del Mural in Getsemaní offers an authentic experience, while Erase un Café will charm you with its “British” style.

In Medellín, the cozy Rituales Café in Laureles and the popular Hija Mia in Manila are must-visitsPergamino in El Poblado is loved by ex-pats for its mix of high-quality coffee and reliable internet—perfect for remote work.

Lastly, in Cali, check out my favorite, Tierradentro Café, with its charming patio, Macondo Café with its jazzy ambiance, or Casa Alebrije, where you can relax surrounded by books.

If you’re used to espressos, coffee in Colombia might seem a bit watery. The best coffees here are medium roasted to maintain a balance between the acidity, sweetness, saltiness, and bitterness of the flavors.

A bitter coffee isn’t always a sign of quality—quite the opposite!

A simple test: let your coffee cool down. If the taste remains pleasant and reveals new flavors, it’s a high-quality coffee.

For the best freshness, buy it directly from the producer.

Abroad, Colombian coffee tends to be pricey. It’s hand-harvested and transported by donkey because of the hard-to-reach mountainous terrain of the farms. Plus, there are export fees to consider.

But in Colombia, I find the prices affordable, especially if you buy it directly from the grower. A 250 g bag costs around 30,000 COP (roughly 7 USD).

For reference, a tinto (black coffee) costs about 2,000 COP (0.5 USD), and an Americano is around 4,000-5,000 COP (~1 USD)

In a specialized café, a pour-over coffee will cost between $2-4 USD, with $4 being the going rate for a Chemex or V60 serving 2-3 cups.

Coffee in Mompox - Eastern Caribbean Coast - Adrien

© Tomplanmytrip

The aromas of coffee result from a delicate balance of several factors, such as the variety—Colombia is one of the few countries to produce exclusively 100% Arabica beans—but also geography, climate, cultivation methods, processing, roasting, and, of course, the preparation method.

A slightly magical combination influences the coffee’s smoothness, brightness, creaminess, liveliness, acidity, and strength.

Colombian coffees are prized for their smoothness and balanced acidity. They are often flavored with chocolate and fruits, which gives them more refinement and complexity than other coffees.

At home, Colombians can use a colador. Boiling water is poured over ground coffee in a cloth filter fixed to a metal ring above a coffee pot. Easy.

Another method involves boiling water in an olleta (a pot used for hot drinks), adding ground coffee, and letting it boil briefly. Once removed from the heat and the grounds settle, the coffee is poured carefully without a filter.

There’s also the popular Greca. This metal coffee maker, electric or stovetop, uses percolation and is ideal for making large batches while keeping the coffee warm.

The method of brewing impacts the flavor of your coffee, and each requires a specific grind, from fine to coarse.

The pour-over, like the popular Chemex in Colombia, involves pouring hot water over coffee grounds in a conical filter. This allows you to adjust the extraction speed and aroma, often yielding a smooth coffee.

The Japanese siphon, with its lab-like design, uses vacuum pressure for a delicate and aromatic brew. I love watching this brewing method.

The French press delivers a full-bodied coffee by letting the grounds steep in water before pressing them down.

The espresso uses pressure to produce a concentrated shot for a potent brew.

The AeroPress is ideal for travel. It is lightweight and durable, and thanks to a micro-filter, it offers a brew similar to the French press but without grounds.

Finally, the Auto-Drip is the common automatic coffee maker in many homes and offices, where water passes through ground coffee via a paper filter.

You’ll notice labels like washed, natural, or honey on your coffee packaging. But do you know what they really mean and how to pick?

These refer to the three processing methods used in coffee production.

Washed coffee involves washing and depulping the cherry, highlighting the pure flavors of the bean, with a more acidic finish. It’s the go-to method for high-quality coffees.

The natural process, the oldest technique, leaves the whole cherry to dry after being picked. This method is more environmentally friendly as it doesn’t require water, but it’s harder to control fermentation. When successful, it delivers fruity flavors. The taste is a lot different from a classic cup of coffee.

Lastly, the honey process is a middle ground: the cherry is partially de-pulped before drying, leaving some mucilage (or “honey”), producing a more balanced and occasionally sweet coffee. I love it!

A coffee tasting is an immersive experience where you learn to recognize the aromas and flavors of each cup, similar to wine tasting.

In Bogotá, Catación Pública offers an initiation into coffee guided by expert baristas who share the rich history of coffee. In Chapinero, Flavors of Bogotá hosts small group workshops in English.

In Cartagena, stop by Café del Mural, where David, a passionate coffee expert, shares his knowledge in a warm, artistic space.

If you find yourself in Santa Marta, Vivolo Café will give you a delightful and educational tasting.

Lastly, in Medellín, the elegant Marquee offers expertise and charm, led by a highly skilled barista.

And don’t be alarmed by the loud “slurps” around you—it’s a tradition among serious coffee aficionados!

Coffee - Bogota and around

© Tomplanmytrip

Thanks to the diversity of ecosystems and favorable climatic conditions in Colombia, coffee is harvested year-round.

Unlike many producing countries with only one annual harvest, some Colombian regions, particularly in the Zona Cafetera, have two yearly harvests.

For example, Tolima’s main harvest (cosecha principal) takes place from March to June, followed by a secondary harvest (cosecha mitaca or traviesa) in October-November. On the other hand, Nariño has just one harvest, from March to June.

Each harvest can last up to three months, depending on the ripening of the beans.

Keep that in mind if you plan to visit a coffee farm. It’s much more impressive when the coffee plants are filled with red coffee cherries! You can check the seasons here.

The 550,000 coffee farms are spread throughout Colombia, but those in the Coffee Region or Zona Cafetera (Caldas, Risaralda, and Quindío departments) are particularly easy to visit.

You’ll also find many fincas in the Antioquia department (Medellín), Huila (San Agustin), Cundinamarca (Bogotá), Santander (Bucaramanga), and the Sierra Nevada (Santa Marta).

Farm And Food Viterbo Coffee Region

During a visit to a coffee finca, the owner will show you how the selected seeds are germinated and planted to become coffee plants. He will explain about diseases like rust or broca, and the ways to prevent them.

Next, he will take you to his fields, where you’ll learn to pick the perfectly ripe, bright red cherries individually. Remember to wear pants and use insect repellent, as sandflies are common.

After the picking, the coffee grower will demonstrate how he selects the good cherries by submerging them in water: those that float are defective.

You’ll then discover the different processing stages—drying, and fermentation—depending on whether it’s naturalwashed, or honey. Afterward, the coffee is cleaned to remove the parchment layer surrounding the bean. Finally, the beans are sorted by size and color before being stored and later bagged in large burlap sacks.

In short, visiting a finca will help you understand the entire coffee process, from seed to cup!

A quick tip: Opt for a tour that includes lunch if you can. The setting is often stunning, and the food is amazing!

Fredonia coffee tour - Medellin - antioquia

Just like wine, coffee’s taste varies according to terroir, which is defined by natural factors (geology, soil, climate, exposure) and cultural ones (farming and processing methods).

Among these factors, altitude plays an important role. Arabica coffee grows between 1,000 and 2,000 meters above sea level. The higher the altitude, the slower the coffee grows. In terms of flavor, this results in a higher acidity, and more character with pronounced aromas (fruits, spices, flowers, and berries). Coffee grown at lower altitudes tends to be duller and more earthy.

During your tasting, ask the barista at what altitude the coffee was grown, and you’ll know whether it’s a great coffee!

Fredonia coffee tour - Medellin - antioquia - Tom

Staying at a coffee farm offers a unique immersive experience at the heart of a warm coffee-growing family, in a traditional home surrounded by greenery and birds.

These fincas, often in stunning natural environments, are perfect for relaxing. In addition to savoring delicious coffees, you’ll enjoy typical dishes made with fresh, local ingredients.

Accommodation options range from modest and intimate fincas to more luxurious ones. Some offer activities such as farm tours, horseback rides, excursions, and cultural experiences.

In the Coffee Region, Hacienda Venecia and Finca el Otoño allow you to enjoy the tranquility of the surrounding nature, while the Antioquia department is home to beautiful farms like the welcoming Finca Margus, the luxurious Hacienda La Sierra, and the stunning Finca de Ariel, perched on a cliff.

Coffee Farm Jardin Antioquia Colombia (1)
Finca de Ariel - Farm in Jerico Antioquia Colombia

© Tomplanmytrip

In Colombia, there are three main expressions for coffee:

  • Tinto or tintico: strong black coffee.
  • Perico or periquito (or pintado): coffee with sweetened hot milk.
  • Café con leche: coffee with more hot milk, making it milder.

You can also add:

  • Carajillo: coffee with a splash of liquor.
  • Descafeinado: decaffeinated coffee.

Remember the difference between tinto and café to avoid surprises 😉

Don’t say “Puedo tener un café?” Instead, go for “Me da un café por favor?” or “Me regalas un café porfa?” (even though you’ll still be paying). Also, avoid “Quiero un tinto,” which can sound too direct. A por favor and a smile are always appreciated!

Other phrases include: “Me vende un…” or “Deme un…“.

In a café, you’ll often be asked “¿Quieres un tintico?” (Do you want a little coffee?).

You can specify the size of your coffee:

  • Pequeño (small)
  • Mediano (medium) – like a perico
  • Grande (large) – like a café con leche.

To indicate whether you want to drink your coffee on-site or to go, simply say Para aquí or Para llevar.

When you order your black coffee (tinto), you’ll be asked: “¿Qué método de preparación deseas?” (Which brewing method would you like?).

You’ll then need to choose from:

  • La Prensa francesa (French press)
  • La Chemex (pour-over method)
  • El Sifón japonés (Japanese siphon)
  • El Espresso

If you like to sweeten your coffee, they’ll ask: “¿Azúcar o panela?”. Panela is a natural unrefined sugar made from sugarcane, with a slightly anise-like flavor.

Traditional coffee farms in Colombia are called fincas, and the coffee farmers are known as cafeteros.

During your visit, you’re likely to hear the following terms:

  • Barista – specialist who will prepare your coffee
  • Semilla – seed
  • Mucilago – mucilage
  • Despulpado – depulped
  • Broca – insect responsible for the disease of the same name
  • Fermentacíon – fermentation
  • Natural – natural
  • Honey – honey
  • Lavado – washed
  • Altura – altitude
Coffee in Main Square - Jardin Antioquia (1)

© Tomplanmytrip

La Guajira : Cabo de la Vela, Punta Gallinas & Macuira park 4d

Colombia

4 Days

1 place

Enjoy 4 days of adventure in the La Guajira desert, with a mix of classic and new destinations.

View this tour

Cartagena: Rent a boat to explore the Rosario Islands 1d

Colombia

1 Day

3 places

A tailor-made boat trip to enjoy the Rosario Islands: Find the most stunning islands and either dodge the tourists or party with them.

View this tour

Santa Marta : The Lost City [Ciudad Perdida] trek 4d

Colombia

4 Days

1 place

Discover the magic of the Ciudad Perdida and its importance for the indigenous communities.

View this tour

Leticia: the Amazon from a jungle ecolodge, comfort option 5d

Colombia

5 Days

1 place

Stay in the world's largest forest and discover its wonders and diversity.

View this tour

The Cerros de Mavecure and Its Unforgettable Landscapes 5d

Colombia

5 Days

2 places

Imagine three massive hills rising from the ground in the middle of a vast jungle plain.

View this tour

Yopal : Safari in los Llanos from a nature reserve 4d

Colombia

4 Days

3 places

Gallop at full speed across the vast plains of the Llanos, discovering an admirable natural habitat.

View this tour

Caño Cristales: discover the famous rainbow river - group option 4d

Colombia

4 Days

1 place

Imagine the spectacle of a multicolored river winding through unique landscapes.

View this tour

Los Nevados: Santa Isabel glacier ascent 3D

Colombia

3 Days

1 place

The perfect combo of high and medium-altitude mountains plus the discovery of numerous ecosystems.

View this tour

Guachalito: Whale watching and peaceful ecolodge 4d

Colombia

4 Days

1 place

Picture yourself observing the whales' ballet from an ecolodge on a secluded beach.

View this tour
See all tours

Traveler Reviews

Read all our reviews!

Learn more about Colombia

Clickable map
West Caribbean Coast - San Blas secluded beach
West Caribbean Coast - Capurgana
West Caribbean Coast - Trigana - arbol gigante
©Tomplanmytrip
Less frequently visited than the east coast, the Caribbean's west coast is more authentic, with its small, peaceful villages and landscapes of white sandy beaches, jungle, and mountains. It's the perfect place for hiking, diving, and snorkeling enthusiasts and for those who prefer nature and tranquility to the hustle and bustle of the cities.
Discover this region
View all our posts
Thank you!
Horse sunset - Encanto reserve - Yopal - Los Llanos - Colombia - Tom and Aleja

Discover More About Colombia

To learn everything about Colombia, check out our page dedicated specifically to this country!

Uncover Colombia