Geisha
Geisha beans from Colombia are a rare and highly prized variety of coffee known for their exceptional flavor profile and aromatic complexity. Originating from the Gesha village in Ethiopia, this cultivar was introduced to Colombia, where it thrives in the country's high-altitude regions, such as Huila, Nariño, and Antioquia. Grown at elevations typically exceeding 1,500 meters, the beans benefit from the rich volcanic soil and ideal microclimates of Colombia’s coffee regions, contributing to their unique taste. Due to their meticulous cultivation, limited production, and global demand, Geisha beans command premium prices, making them a symbol of Colombia's thriving artisanal coffee industry.
Wush Wush
Wush Wush from Colombia represents an exciting evolution of a rare Ethiopian heirloom variety, transplanted to South American soil about 30 years ago. Originally hailing from the Wushwush region of southwestern Ethiopia, this coffee has found a new home in Colombia’s high-altitude farms, such as those in Quindío and Tolima, where fertile volcanic soils and ideal microclimates enhance its delicate, fruit-forward profile. Though less famous than its cousin Geisha, Wush Wush’s adaptability to Colombia’s terroir and its resilience against challenging climates make it a rising star in the specialty coffee scene, captivating aficionados with its exotic charm and nuanced taste.
Peaberry
Peaberry coffee from Colombia is a unique and prized type of Arabica bean distinguished by its small, rounded shape, resulting from a natural mutation where the coffee cherry produces a single seed instead of the usual two flat-sided beans. Representing only about 5% of a typical harvest, Colombian peaberries are often hand-sorted from varieties like Caturra, Typica, or Bourbon grown in high-altitude regions such as Antioquia, Huila, or Nariño, where the country’s ideal volcanic soil and climate amplify their quality. The single-seed structure is said to concentrate the flavors typically split between two beans, yielding a cup with a bright, crisp acidity, a medium to full body, and nuanced notes ranging from citrus and berry to caramel or nutty undertones, depending on the region and roast. While not tied to a specific variety, Colombian peaberries benefit from the nation’s meticulous farming traditions and are cherished by specialty coffee enthusiasts for their rarity and refined taste. Though more labor-intensive to produce, they showcase Colombia’s enduring reputation as a global coffee powerhouse.
Bourbon Rosado
Bourbon Rosado, often referred to as Pink Bourbon, is a distinctive Arabica coffee variety grown in Colombia, celebrated for its unique flavor profile and striking cherry color. Originating primarily in the Huila region, it’s believed to be either a natural cross between Red and Yellow Bourbon or possibly an Ethiopian landrace, with its rosy-hued cherries setting it apart visually and genetically. Grown at altitudes between 1,500 and 1,800 meters, this coffee benefits from Colombia’s volcanic soil and microclimates, yielding a cup with complex, vibrant notes. Its cultivation is challenging due to susceptibility to diseases like coffee leaf rust, but meticulous processing—often washed or experimentally fermented—enhances its appeal among specialty coffee lovers, making it a rising star in Colombia’s coffee scene.
Castillo
Castillo is a prominent coffee variety in Colombia, developed by the Colombian Coffee Growers Federation (FNC) through its research arm, Cenicafé, and introduced in 2005 as a resilient alternative to traditional varieties like Caturra and Typica. A hybrid derived from crosses between the Timor Hybrid (a Robusta-Arabica mix) and Caturra, Castillo was engineered to combat coffee leaf rust, a devastating disease that threatened Colombia’s coffee industry, while maintaining high cup quality. Grown widely across regions like Tolima, Cauca, and Nariño at altitudes of 1,200 to 2,000 meters, it thrives in Colombia’s volcanic soils and diverse microclimates, producing beans with a smooth, balanced profile—often featuring medium acidity, notes of chocolate, caramel, and subtle fruitiness, and a creamy body.
Caturra
Caturra beans from Colombia are a renowned variety of Arabica coffee, celebrated for their compact plant size and exceptional cup quality. Originating as a natural mutation of the Bourbon variety in Brazil, Caturra was introduced to Colombia and became a cornerstone of the country's coffee industry, particularly from the mid-20th century onward. These beans thrive at high altitudes, typically between 1,600 and 2,200 meters, where Colombia’s ideal climate and rich volcanic soil enhance their flavor profile, characterized by a bright citrus acidity, chocolaty undertones, and a well-balanced body. Caturra remains a benchmark for quality in Colombian coffee, prized by specialty roasters and coffee enthusiasts worldwide.
South Indian Filter Coffee
South Indian filter coffee is a traditional beverage renowned for its rich, aromatic flavor and unique preparation method. Originating from the southern states of India, particularly Karnataka, Tamil Nadu and Andhra Pradesh, it is made by brewing finely ground coffee powder—typically a blend of Arabica and Robusta beans—with a two-chambered metal filter. Hot water is poured into the upper chamber, allowing it to slowly drip through the coffee grounds into the lower one, producing a strong, concentrated decoction. This decoction is then mixed with hot milk and sugar, often served in a stainless steel tumbler and saucer, where it’s poured back and forth to create a frothy texture. Known for its bold taste and cultural significance, it’s a staple in South Indian households and is often enjoyed with breakfast or as a refreshing pick-me-up throughout the day.