Four Reasons Colombian Coffee is the Best in the World

The “100% Colombian Coffee” logo is the seal of origin of the most recognized coffee in the United States, the result of years of positioning Colombian coffee for quality and best practices. It is the only coffee seal in the world that represents a cooperative and brand that has become part of popular culture. But what is it that makes the product the best? Following are four reasons that explain.


1. A special variety in a unique geography. In Colombia, the arabica variety of coffee is cultivated which grows beans with a smooth acidic flavor, just a touch of bitterness, notes of chocolate, caramel, nuts and a fruity flavor. In the country’s mountains, the volcanic soil and the tropical climate allow coffee to grow year-round. That’s how Colombian coffee receives geographic protection, a sign that assures that the qualities, characteristics or reputation of the product is attributable to its place of origin. Meaning, that even though there are other regions in the world where this variety of coffee is grown, it’ll never have the same characteristics that it enjoys in Colombia.

2. The coffee-growers culture. The flavor that comes from Colombia is also special thanks to the care in its processing, which is in line with the ancestral ways, respect for the environment and an entire culture that has developed around coffee. This imbues the product with a magic that’s hard to duplicate. Coffee production, which has taken place in Colombia since the 18th century, has been associated with farms surrounded by woods and flowers, the typical outfit of the flowing skirt for women and the red scarves and hats for men, the pastoral music that still evokes that idyllic past. In addition to that, each coffee bean carries with it the implicit values of the Colombians who produce it: discipline, effort, continual innovation and love of the earth.

3. A process that guarantees quality. Coffee is picked by hand, which assures that only the red, ripe cherry beans are picked, the best selection. Then there’s a fermentation period that lasts from 14 to 30 hours which produces a beverage with special aromas and flavors, sweet, citric, fruity, then roasted to help give consistency to the product.

4. A process in line with the best practices. The inherited techniques and respect for the tradition became part of Colombian coffee’s DNA. Its producers always stay up to date with the demands of the world market. They continually revise and certify their processes at the international level to ensure continual improvement and ensure that they never lose the designation of excellence. Colombian coffee growers, in addition to having their geographic origin protected, opt for sustainable production that gives their clients and end consumers peace of mind.

Learn more about the culture, processes and advances regarding Colombian coffee at




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