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 one. After taking a look at Cuban coffee culture and specific tastes of coffees from Cuban coffee Sierra Maestra, let’s take a deeper look at Colombia specialty coffee beans, and especially the coffee culture from both regions we source of beans from: Cauca (our Popayan reserve decaffeinated coffee) and Quindio (our coffees from the El Paraiso farm or from the Santa Monica farm). 

1. Understanding Colombian Specialty Coffee Culture

The Broader Coffee Context in Colombia

• Colombia is the 3rd most important coffee producer in the world, with 8% of total coffee production for the year 2024 (with 12.76 million kg produced). Its geography — high mountains, volcanic soils, and diverse microclimates — allows for a remarkable variety of coffee styles and flavors

• Smallholder farmers dominate the production: many farms are under 5 hectares, and coffee farming is deeply tied to local identity, tradition, and economy. 

• The Federación Nacional de Cafeteros (FNC) plays a big role in supporting farmers, quality control, and origin designation. Federación Nacional de Cafeteros Cauca+1

2. Specialty Coffee in Popayán (Cauca Region)

Geography, Climate & Culture

• Popayán is 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. 

• Soils are often volcanic, which contributes minerals and fertility favorable for coffee.There is strong involvement from rural communities: many producers are smallholders from campesino, indigenous (such as Nasa and Misak), and Afro-descendant backgrounds.Recognizing its specialty potential, the region has a Denomination of Origin for its coffee (“Café de Cauca”) as of 2011.

Specialty Movement & Farming Practices

• Producers in Popayán often 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. Federación Nacional de Cafeteros Cauca

• Specialty roasters often describe Popayán Reserve as having tasting notes such as candied orange, milk chocolate, caramel, and sometimes peach. 

• Other cupping notes: some roasters pick up 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 being relatively small, its economy is strongly tied to coffee: many of its municipalities rely heavily on coffee cultivation.

• The region is not only 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, with events like the “Yipao” Jeep parade, reflecting coffee’s deep cultural roots.

Coffee Growing Conditions

• Altitude in Quindío typically ranges from 1,400 to 2,000 meters. 

• Main coffee varieties grown include Typica, Caturra, and Castillo. 

• The microclimate here (moderate temperatures, rich volcanic soils) supports a slow and even cherry maturation, which helps develop nuanced flavors.

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

1. Diversity Within Colombia

   • Popayán (in Cauca) and Quindío represent very different coffee terroirs in Colombia — one more southern and very high altitude, the other central in the Coffee Triangle. Their flavor profiles can be quite distinct, which shows the diversity of Colombian coffee.

2. 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, and coffee tourism injects additional value into the farms.

3. 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. Universidad del Cauca

   • Microlots and reserve programs in both Popayán and Quindío help elevate farmers, incentivizing higher quality and more refined processing.

4. Sustainability

   • Many farmers use sustainable practices, agroforestry, shade trees, and careful harvesting — practices that not only support quality but also ecological balance.

5. Practical Tips for Coffee Enthusiasts & Buyers

• Brewing Suggestion:

  • 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 also shine in filter, or even espresso if roasted appropriately.

6. Conclusion

Colombian Specialty coffee beans culture is rich and multifaceted, and 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 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 flavor experiences. For both coffee professionals and enthusiasts, these regions are essential to understanding Colombia’s place in the specialty coffee map.