Which Coffee origin is the best - 2

At R&B Cafe, we often get asked which coffee is the best, or at least which one is our preferred choice. After exploring Cuban coffee culture and the unique tastes of coffees from Cuban coffee Sierra Maestra, let’s dive deeper into Colombian specialty coffee beans. We’ll focus on the coffee culture from the regions we source our beans: Cauca (home to our Popayan reserve decaffeinated coffee) and Quindio (where we get our coffees from the El Paraiso and Santa Monica farms).

1. Understanding Colombian Specialty Coffee Culture

The Broader Coffee Context in Colombia

Colombia is the third most important coffee producer in the world. In 2024, it accounted for 8% of total coffee production, with 12.76 million kg produced. Its geography—high mountains, volcanic soils, and diverse microclimates—creates a remarkable variety of coffee styles and flavours.

Smallholder farmers dominate the production. Many farms are under five hectares, and coffee farming is deeply tied to local identity, tradition, and economy. The Federación Nacional de Cafeteros (FNC) plays a significant role in supporting farmers, ensuring quality control, and designating origins.

2. Specialty Coffee in Popayán (Cauca Region)

Geography, Climate & Culture

Popayán is located in the Cauca department, in southwestern Colombia. The area known as the Meseta de Popayán (“Popayán Plateau”) sits at high altitudes, around 1,500 to 2,070 meters above sea level in many specialty lots. The volcanic soils contribute minerals and fertility that are favourable for coffee.

Rural communities are heavily involved in coffee production. Many producers are smallholders from campesino, indigenous (such as Nasa and Misak), and Afro-descendant backgrounds. Recognizing its specialty potential, the region has held a Denomination of Origin for its coffee (“Café de Cauca”) since 2011.

Specialty Movement & Farming Practices

Producers in Popayán pay great attention to selective harvesting, picking only ripe cherries, and quality processing—especially washed methods—to highlight clarity in the cup. There is a collective aspect; some specialty microlots or “reserves” like the Popayán Reserve come from cooperatives or groups of small farmers who agree on quality standards.

Sustainability and social development are also important. Many farmers maintain shade trees, native species, and traditional practices.

Flavor Profile of Popayán Coffee

According to the Cauca FNC, Popayán (central Cauca) coffees tend to have:

• Pronounced fragrance and aroma

• Medium-high acidity

• Medium body

• Balanced cup

• Notes that are caramelized and floral.

  
  

Specialty roasters often describe Popayán Reserve as having tasting notes such as candied orange, milk chocolate, caramel, and sometimes peach. Other cupping notes include lime, tropical fruit, and a lingering sweetness.

3. Specialty Coffee in Quindío (Coffee Triangle)

Region & Cultural Significance

Quindío is one of the three departments in Colombia’s “Coffee Triangle” (Eje Cafetero), alongside Caldas and Risaralda. Despite its relatively small size, its economy is strongly tied to coffee. Many of its municipalities rely heavily on coffee cultivation.

The region is not just about production; it is also a hub for coffee tourism. For instance, the Parque Nacional del Café (National Coffee Park) showcases coffee history, farming traditions, and cultural identity. Local celebrations reinforce this identity. Quindío hosts the Fiesta Nacional del Café, featuring events like the “Yipao” Jeep parade, reflecting coffee’s deep cultural roots.

Coffee Growing Conditions

In Quindío, altitudes typically range from 1,400 to 2,000 meters. The main coffee varieties grown include Typica, Caturra, and Castillo. The microclimate here, with moderate temperatures and rich volcanic soils, supports slow and even cherry maturation, helping develop nuanced flavours.

Flavor Profile of Quindío Coffee

According to regional descriptions, Quindío coffees often have:

• Fruitiness (berries, stone fruit)

• Nutty or chocolate notes—especially chocolate or cacao

• Moderate to medium-high acidity with a “bright” quality.

  
  

Some specialty microlots from producers in Quindío can be very expressive. For example, Pink Bourbon lots have been described with lychee, rosewater, passionfruit, musk stick, and peach candy in certain processed beans. Because the region is central but at high altitude, the coffees find a balance between sweetness, clarity, and body.

4. Why These Regions Matter in the Specialty Coffee Scene

Diversity Within Colombia

Popayán (in Cauca) and Quindío represent very different coffee terroirs in Colombia. One is more southern and very high altitude, while the other is central in the Coffee Triangle. Their flavour profiles can be quite distinct, showcasing the diversity of Colombian coffee.

Economic & Social Impact

Specialty coffee from these regions supports many small-scale farmers, including indigenous and Afro-descendant communities in Cauca. In Quindío, coffee isn't just a cash crop; it's part of the regional identity. Coffee tourism injects additional value into the farms.

Quality Recognition

The Denomination of Origin for Cauca (which includes Popayán) is a formal recognition that helps protect and promote the region’s specialty coffees. Microlots and reserve programs in both Popayán and Quindío help elevate farmers, incentivising higher quality and more refined processing.

Sustainability

Many farmers use sustainable practices, agroforestry, shade trees, and careful harvesting. These practices support quality and ecological balance.

5. Practical Tips for Coffee Enthusiasts & Buyers

Brewing Suggestions

• Popayán Reserve coffees (with their bright acidity, caramel, and fruit notes) do well in pour-over methods (V60, Chemex) to highlight their clarity.

• Quindío microlots, especially fruit-forward or lightly processed ones (e.g., Pink Bourbon), can shine in filter or even espresso if roasted appropriately.

  
  

6. Conclusion

Colombian Specialty coffee beans culture is rich and multifaceted. Popayán (in Cauca) and Quindío regions each offer unique glimpses into this world. From high-altitude volcanic soils to deeply rooted community traditions, the coffees from these areas reflect not just terroir but also heritage and innovation.

Cupping a Popayán Reserve alongside a Quindío microlot can highlight how different regions within the same country produce such distinct yet equally compelling flavour experiences. For both coffee professionals and enthusiasts, these regions are essential to understanding Colombia’s place in the specialty coffee map.

Exploring Coffee in Ljubljana

If you're in Ljubljana, make sure to visit R&B Cafe Roasters. We aim to be your go-to spot for specialty coffee, offering unique experiences and delicious drinks. Whether you're a local or a tourist, there's always something new to discover in our café. Enjoy the rich flavours and aromas of our carefully sourced coffees from Colombia and beyond!