The origin of the Colombia variety
The Colombia variety was born in 1977 as a result of a project by the National Coffee Research Center (Cenicafé), led by the National Federation of Coffee Growers of Colombia.
Its creation was a response to a great challenge: coffee rust, a disease caused by the fungus Hemileia vastatrix that threatens crops in tropical areas.
To achieve this, researchers crossed the Caturra variety—prized for its cup quality—with the Timor variety—resistant to coffee leaf rust. The result was a coffee that combined the best of both worlds:
- High quality mug.
- Resistance to rust.
- Good productive performance
Profile in cup
The Colombia variety offers a very attractive sensory experience for specialty coffee:
- Aroma: Floral and sweet, with fruity notes.
- Flavor: Balanced, with medium-high acidity and pronounced sweetness.
- Body: Medium, soft and silky.
- Common notes: Citrus, red fruits, caramel and soft chocolate.
When grown in the shade, at high altitude, and processed with care, this variety can achieve very high scores in tasting.
Its importance for Colombia and the world
The Colombia variety not only saved the country's coffee industry in difficult times, but also paved the way for other resilient varieties such as Castillo and Tabi.
Today, it continues to be cultivated and valued for its versatility, as it responds well to different processing methods such as:
- Traditional washing.
- Honey.
- Natural.
This makes it ideal for producers looking to diversify their offerings and explore new flavor profiles.
The Colombia variety is more than just coffee: it's an example of resilience, innovation, and a passion for preserving tradition. It's a bean that tells the story of a country that lives and breathes coffee, and that continues to captivate those who taste it anywhere in the world.