As one of the biggest coffee producers in the world (third), Colombia accounts for 12% of the world’s coffee supply. With thousands of nutrient-dense hills and mountains, this wet climate and high elevation has given Colombia great advantage to not only grow coffee easily but it has enabled them to grow amazing quality coffee. There are more than 600,000 coffee farmers in Colombia and the country’s annual export is around 11-13 million bags of coffee.
Coffee was first brought to Colombia in the early 1700's by Jesuit priests who arrived with Spanish settlers. The first crops were harvested in the Northeast part of the country, but coffee was quickly adopted across the nation by small, family farms as a local cash crop. The Colombian coffee Region, also known as the Coffee Triangle is a part of the Colombian Paisa region in the rural area of Colombia. In 2011, The area is listed in UNESCO as a "Coffee-Cultural-Landscape".
Lying directly on the Equator, Colombia is one of the few coffee producing countries with two harvests a year: one in the autumn and the other in the spring. With two harvests there are fresh beans around the entire year. These awesome coffee comes almost exclusively from arabica cultivars. This is because the volcanic soil, annual rainfall and high altitudes of 900–2,000 metres of the main coffee-producing regions provide an ideal environment for arabicas.
Coffee is grown in the western parts of the country throughout the three mountain ranges running parallel to the Pacific coast. There are a total of 22 coffee growing regions and they are divided into 3 areas and the impact of coffee bean origins can be detected in the flavour as a general guide: SOUTH | Those that grow in the south have citrus notes with the tint of lemon. CENTRAL | Those from the central area are fruity and herbal. Mostly containing berry notes. NORTH | The last group of beans are from the north and they have traces of nuts and chocolate. Most of the coffee harvest is produced in the central and southern areas, while the main areas for organic production are the north and the south where the soil is naturally favorable to coffee farming. Organic production only accounts for a few percent of the total, but its volume is growing strongly. Most of these coffee is grown on small family farms on the steep slopes of the Andes. The average Farm size here is only a few hectares, and traditional methods like picking by hands are the only options here on the high slopes where the coffee are grown.