Colombian Caldas Coffee Beans

Colombia has exceptionally favorable conditions for high-quality coffee cultivation, with coffee grown in the highlands formed by the three north-south Cordillera mountain ranges, creating around 17 distinct coffee-growing regions. Among them, Caldas in central-western Colombia is a traditional coffee-producing area, along with Quindío and Risaralda, collectively known as Colombia’s “Coffee Triangle.”

It’s worth mentioning that Caldas Province is also the birthplace of FNC (Colombian Coffee Growers Federation), and the National Coffee Research Center (Cenicafe) is located here. Recognized globally as a top-tier coffee research institution, several unique coffee varieties from Colombia were developed here, including the highly disease-resistant Castillo variety, which originated in this region.

Coffee in Caldas is grown at altitudes of 1,300 to 1,800 meters, predominantly featuring the Caturra and Castillo varieties, with small amounts of Typica among others. The processing method here is mainly washed, retaining the characteristic flavors of Colombian coffee—distinct vanilla aroma, apple notes, mild acidity, and a full body.

In addition, Caldas also produces Geisha coffee. Front Street Coffee previously cupped a natural-process Geisha from the Mitra Estate in the Caldas region, with flavors distinctly showcasing rose floral notes, fermented wine aroma, tropical fruits, and honey.

Beyond washed and natural processes, Caldas is also the birthplace of the increasingly popular wine barrel fermentation method. The earliest development and use of wine barrel fermentation came from the San José Estate in the Caldas region. The Castillo beans fermented in rum barrels have become the flagship product of the San José Estate. According to cupping by Front Street Coffee, the estate’s beans feature flavors of nuts, cocoa, rum, tropical fruits, and maple-like sweetness.