Green Coffee Bean from Colombia

History

Coffee was introduced to Colombia in the late 18th century and became a major commercial crop by the mid-1800s. In 1927, the National Federation of Coffee Growers of Colombia (FNC) was founded to organize, support, and market Colombian coffee. The Juan Valdez marketing campaign, launched in 1958, was pivotal in promoting 100% Colombian coffee as a premium product worldwide. Today, Colombia is synonymous with high-quality Arabica beans.

Production Regions

• Eje Cafetero (Coffee Axis) – Caldas, Quindío, and Risaralda (Central Andes): This UNESCO-listed cultural landscape is the historical heart of Colombian coffee, featuring traditional smallholder farms at 1,200–1,800 m.a.s.l. Volcanic soils, temperate climate, and two harvests per year support consistent production of high-quality Arabica.
• Huila (Southwest): Colombia’s top-producing department, known for high-elevation farms (1,300–2,000 m), mild temperatures, and volcanic soil. Huila coffees are highly prized for floral, citrus, and caramel notes, often appearing in specialty microlots.
• Nariño (Southwest): One of the highest coffee-growing regions (up to 2,300 m), Nariño benefits from equatorial radiation, high diurnal variation, and slow cherry maturation, yielding sweet, complex cup profiles. Production is smallholder-based.
• Antioquia (Northwest): Traditional region with growing modernization. Farms span 1,100–1,800 m, with smoother, nutty profiles. Producers are increasingly targeting specialty markets with better processing and traceability.
• Tolima (Central): Known for fruity and bright coffees, Tolima’s production ranges from 1,200–2,000 m. It has emerged as a specialty origin due to improved post-conflict access and investment in traceable microlots.
• Cauca (Southwest): Strong indigenous smallholder presence. High altitudes and Pacific breezes support slow ripening and high acidity. Often used in single-origin or organic programs.

Coffee is mainly exported through the ports of Buenaventura (Pacific Coast) and Cartagena or Santa Marta (Caribbean).

Growing Conditions

• Altitude: Arabica is grown from 1,200 to 2,300 meters above sea level
• Climate: Year-round production with two harvests (main and mitaca). Annual temperatures: 17 to 23°C. Rainfall ranges from 1,500 to 2,500 mm, with bimodal distribution.
• Soils: Rich volcanic soils with high organic matter, especially in Huila, Nariño, and Caldas.
• Shade-Grown: Many farms use agroforestry systems to preserve biodiversity and coffee quality.

Harvesting Process

• Process: All coffee is handpicked due to steep terrain. High labor costs are offset by improved cherry selection, which enhances quality.
• Post-Harvest: Wet (washed) process is standard. Beans are depulped, fermented, washed, and sun-dried or mechanically dried in parabolic dryers or silos.

Cultivation Methods

• Varieties: Traditional (Typica and Bourbon), Modern (Castillo, Caturra, Colombia – bred for rust resistance and cup quality), and Specialty  (Geisha, Tabi, Pink Bourbon, SL28 for premium microlots)
• Farming System: 95% of farms are smallholders (less than 5 hectares). FNC supports farmers with technical assistance, credit, and guaranteed purchase programs.
• Pests & Diseases: Leaf rust and coffee berry borer are major threats. Rust-resistant cultivars and IPM (Integrated Pest Management) are widely adopted.

Supply Chain

• Producers: Nearly 540,000 families across 600 municipalities grow coffee.
• Processing & Storage: Producers dry beans on-farm or at cooperatives, then deliver parchment coffee to dry mills. Beans are hulled, sorted, and bagged (70 kg bags) for export.
• Export Infrastructure: Buenaventura Port (Main outlet for southern production) and Cartagena and Santa Marta Ports (Serve northern zones and connect with global shipping lines)
• Traceability: FNC supports a centralized system allowing for origin traceability and quality tracking.

Local Logistics

• Transport: Internal movement is via truck or mule in mountainous terrain. Infrastructure limitations can delay transport during the rainy season.
• Cooperatives: Key actors in aggregation, quality control, and export preparation. Examples: Coocentral (Huila), Cafenorte (Cauca).

Regulations and Certifications

• Governed by the FNC and ICA (Colombian Agricultural Institute). Exports must meet Excelso or Supremo quality standards.
• Widely used certifications: Fair Trade and Rainforest Alliance, Organic (especially in Cauca and Tolima), and 4C, UTZ, and FNC Origin Seal

Quality Standards

• Moisture: ≤12%
• Grades: Supremo (Larger beans, used for premium blends) and Excelso (Slightly smaller, common for exports)
• Cup Profile: Bright acidity, medium body, clean aftertaste; regional nuances (e.g., floral from Nariño, chocolatey from Antioquia)

Trade Terms

• Exports (2023): Approx. 11.5 million 60-kg bags of green coffee
• HS Code: 0901.11 (Coffee, not roasted, not decaffeinated)
• Top Destinations: US, Germany, Japan, Canada, South Korea

Environmental Impact

• Agroforestry: Promotes biodiversity and carbon sequestration
• Erosion Risk: Steep slopes require terracing and cover crops
• Climate Sensitivity: Vulnerable to La Niña and drought
• Programs: FNC runs Manos al Agua and other climate resilience projects

Social Impact

• Employment: Over 2 million people depend directly or indirectly on coffee
• Income: Key source of rural livelihoods and stability
• Women & Youth: Increasingly supported through FNC training and entrepreneurship programs
• Conflict Recovery: Coffee cultivation has driven rural reintegration and economic revitalization in post-conflict zones (e.g., Tolima, Cauca)

Uses

• Roasting: Exported green for specialty and commercial roasters
• Blending: Sought for mild flavor and brightness 
• Single-Origin: High-end roasters often feature Colombian lots as single-origin or estate offerings