Colombia, a country located in South America, is about three times the size of Japan and is named after the discoverer of the Americas. Coffee is a vital crop in this country, deeply intertwined with people's lives.
Furthermore, in the coffee industry, Colombian coffee can be considered one of the indispensable pillars supporting the industry due to its quality and production volume.
This time, we will introduce Colombia's coffee production, which has a significant impact both domestically and internationally.
Production Overview
In Colombia, coffee is an important crop that supports the nation.
17% of agricultural GDP comes from coffee, and 33% of agricultural workers are involved in coffee-related jobs.
Let's take a look at the production overview of Colombia, the country of coffee!
Production Volume
According to the International Coffee Organization, Colombia's coffee production in 2018 was 14.2 million bags, or 852,000 tons, making it the second largest producer in South America and the *third largest producer in the world* after Brazil and Vietnam.
Colombian coffee accounts for about 8% of the world's production, and while it may not be as large as Brazil, its influence is significant.
Furthermore, because many people in Colombia regularly drink coffee, about 20% of the coffee produced is consumed domestically.
Production Environment
Colombia, with its many mountain ranges, creates diverse microclimates, so the flavors are varied, ranging from rich and heavy to sweet and fruity.
One of Colombia's strengths, due to its north-south expanse, is that *it has two harvest seasons per year*. Coffee cherries are harvested during the main harvest season from September to December and the second harvest season, called "mitaca," from April to June.
While some regions only have a main harvest or only a mitaca harvest, coffee is essentially harvested year-round in Colombia.
Main Producing Regions and Characteristics
Colombia's producing regions can be broadly divided into three areas.
In Colombia, a very large country, the environment and coffee flavors differ by producing region, and the ability to enjoy a variety of coffees is one of Colombia's charms.
Northern Region
In the northern region, which has lower elevations and higher temperatures, the amount of sunlight is longer than elsewhere. Therefore, shades are often created using elevation differences, or shade trees are planted alongside coffee.
Producing regions such as Magdalena and Santander are famous, characterized by a firm body, nutty aroma, and chocolatey flavor.
Central Region
The central region harvests fresh coffee year-round.
Famous producing regions include Caldas, Cundinamarca, and Risaralda.
The coffee often has a well-balanced acidity and body, and is easy to drink with fruity and herbal aromas.
Southern Region
In contrast to the northern region, coffee is cultivated in the southern region in areas with high elevations and low temperatures.
Nariño, Cauca, and Huila are among the producing regions in the south whose names often appear on packaging.
The flavors are also in contrast to the northern region, with bright acidity and a citrusy, fruity taste.
Base Coffee and Colombia
At Base Coffee, Colombian coffee is an important component of both the Base Blend and Espresso Blend.
In the Base Blend, which offers a balanced, mild flavor, Colombia creates a pleasant taste by providing a suitable brightness and a subtle citrusy fruitiness.
Click here for details on the Base Blend
Furthermore, in the Espresso Blend used for espresso drinks at our stores, Colombia is a crucial element that creates the "sweetness" hidden behind the deep roast's firm body and bitterness. When combined with milk, this sweetness is further enhanced, making Colombia an essential coffee supporting the Espresso Blend.
Click here for details on the Espresso Blend
