Geography

South America

Colombia

Colombia is the second largest producer of Arabica in the world after Brazil.

Coffee has been the country's main export crop since the mid-1830s. Colombia is an ideal country for growing coffee due to the mountainous terrain and tropical microclimate.

Coffee is crucial for the country's economy, with about 875,000 hectares planted with coffee in 590 municipalities and 14 growing regions. Most products are produced on small farms (60% of Colombian farmers grow less than one hectare of coffee). The drying process in Colombia is unique: small farmers spread parchment on the flat roofs of their homes to dry in the sun. Coffee drying greenhouses and parabolic tents are also used.

Beans produced:

2020 / 13.5 million bags (60 kg each)

World market share in kg (Arabica and Robusta):

8.4%

Coffee beans export revenue:

$ 2,500 million

Harvest:

March – June, September – December

The main coffee regions

The beans grown in warmer, northern and lower altitude zones, such as the Sierra Nevada de Santa Marta, the Peria, Casanare, Santander and northern Santander mountains, have lower acidity and a denser consistency.

Coffee from the more southern areas of Narino, Cauca, Willa and southern Tolima grows at high altitudes, closer to the equator, giving them higher acidity and desired sweetness.
The largest central region around Medellin – Antioquia covers almost 14,000 square kilometers and is known as the Golden Colombian Triangle of coffee growing. Coffee beans from the central region are known for their full body, exquisite taste, and high acidity.

Peru

Peru is known for its organic coffee, grown according to the environmental requirements, without the use of chemical fertilizers. Coffee trees grow in the shade at an altitude of 1000-1800 meters above sea level. At this height, the bean concentrates more sugars and acids, which makes the taste complex.

The country specializes in Arabica (70% typica, 20% caturra and 10% bourbon, pache, catimor).

Peruvian coffee has a mild sour taste, light body and a strong aroma. The beans are well suited for a dark roast. The washed type of processing prevails.

Beans produced:

2020 / 3.8 million bags (60 kg each)

World market share in kg (Arabica and Robusta):

2.2%

Coffee beans export revenue:

$ 640 million

Harvest:

September - March

Cajamarca

Cajamarca is in the north at an altitude of 900 to 1950 meters above sea level. Typica, caturra and bourbon are grown here. The region is known for its sweet coffee with bright acidity and notes of red and yellow fruits. It is also home to the Cutervo region (altitude 1600-2100 m), which has recently switched from growing sugar cane to coffee to meet changing demand. Here you can find such varieties as catimor, pache, bourbon, typica and a small amount of pacamara. Profiles associated with this coffee include vanilla, stone fruit and molasses. They have medium acidity and a balanced body.

Amazonas

Amazonas has seven different provinces that produce coffee, the altitude is 900-2100 m.

The profiles of the region have notes of dried fruits, caramels and candies, as well as a balanced body and acidity.

To the south of Pasco is Hunin, where caturra, catimor and typica are grown. This is coffee with profiles of dark and yellow fruits, intense acidity, creamy texture and a good balance. Fruit coffee with lots of chocolate and caramel notes.

Puno in the south-east of the country (altitude 900-1800 m). Caturra, typica and bourbon are the most common varieties grown here and are known for their quality.

In the south-east of the country is the region of Cusco – at an altitude of 900-2000 m above sea level. Farmers here usually grow caturra, bourbon and typica. Yields are low, but the climate and soil of this area allow you to produce high quality coffee with notes of red fruits and berries, plums, raisins and grapes.

Bolivia

The commercial development of coffee in Bolivia began in the 1920s, but today contributes only a small share to world supplies. About 95% of Bolivia's coffee is grown in the Yungas, the region has all the necessary conditions, including altitude and reliable wet and dry seasons. Bolivian coffee has had a bad reputation in the past due to problems with transportation and production methods, and as a result has often received low rankings.

Bolivia's geography and underdeveloped infrastructure made it difficult to produce and export coffee. Cherries harvested in the humid valleys of the Yungas had to go a difficult way to processing plants in La Paz and then to seaports in Chile or Peru, which negatively affected the coffee. The most famous of these roads was the Camino de la Muerte (Road of Death), which at its highest point reached a height of over 15,000 feet. Coffee production and quality increased when a new route was built in 2006 to bypass the Camino de la Muerte.

Beans produced:

2020 / 0.09 million bags (60 kg each)

World market share in kg (Arabica and Robusta)

0.05%

Coffee beans export revenue:

$ 13 million

Harvest:

June – October

The main coffee regions

The best coffee in Bolivia is grown in Los Yungas ("warm valley"), along the mountain ranges of the Andes. Most of the coffee we buy comes from the province of Caranavi and the South Yungas.

Farms are tiny - usually one to five hectares in size. Most of the farm management and harvesting is done by family members.

Fest Coffee Mission is a wholesale green coffee importer which can help to get the best coffee directly from farms. More information about single origin green coffee you can find on our website.