May 17, 2023
by Natasha Nesic
Coffee confession: as the author of this article, when I saw that it was time to establish why Colombia is, hands-down, one of the best coffee-growing countries— I’ll tell you right now that my first instinct was to fire up my camera to record and prepare to be brutally honest.
Like, extra-dark roast levels of hard-fired, brutal honesty.
Because the truth is that I really wanted to put Shakira on this list.
Unfortunately however, Shakira doesn’t count as a viable environmental explanation why Columbia creates such good coffee. (Unless the farms play her music while harvesting… which, if you think about it, would be a fantastic agricultural experiment as to what tunes yield the best crops. Someone please get science on this!)
As it is, the science we do have indicates that there are in fact five distinct calculable environmental factors that anticipate the strength and character of a coffee harvest. If you’ve been following Lardera thus far, you’ll be familiar with these five from a previous article:
Mountains
Valleys
Soil
Shade
Seasons
So, how do these factors in Colombia’s climate affect the resulting coffee? Well, I might not be a pop star but my
drips don’t lie, so let’s find out the truth of it.
1. Mountains
Remember our friend altitude? (No, not “attitude.” If you’re looking for teenagers being sassy to you, go watch the new That 90’s Show and tell me how it goes.)
Altitude determines where the crop was grown in relation to sea level: higher or lower will affect its flavor, maturity, and nutrient profile. Beans grown at higher altitudes will be exposed to less oxygen, for example. The flavor that comes from it will then be affected along with other environmental factors listed above— stronger or weaker, richer or blander, riper or raw-er as it matures before harvest.
A great example of this is the aptly-named
Geisha Washed Colombian coffee beans, grown way up in the Andes and yielding light, super-delicate flavors as a result. (Hence the name “geisha” being extremely appropriate— it kisses your cup as subtly as any trained expert in the courtly arts!)
2. Valleys
That being said about beans grown in a high elevation, let’s take that logic in the opposite direction: what kind of coffee comes from being grown closer to sea level?
A rich, fragrant one for sure!
One of the prime examples can be found in
Antioquia, where Lardera sources much of its Colombia coffee. This region rolls with lush mountains and supple valleys, all while being tucked very close to the Caribbean sea for extra flavor and nutrients. (Being close to water is also excellent for trading, which is why Colombia is also one of the largest purveyors of coffee in the world!)
To experience the taste of what we’re talking about, try adding a
drip pack of
Castillo Washed into a pour-over like
this one!
3. Soil
After touching repeatedly on nutrients in a cup of coffee, I’m sure you’re wondering where the nutrients originate from— beyond the bean itself, of course.
The answer lies buried in the very dirt it comes from. Soil is a huge factor in determining what a coffee’s character will be, and the extremely nutrient-dense soil of Colombia is perfect for nurturing beans that have complex, yet accessible, flavor profiles for your enjoyment and discerning palate.
If you’ve already tried one of the previously mentioned coffees and are looking to taste more of these nuances and complexities, I can’t recommend enough trying a https://www.lardera.com/cold-brew-pitcher.html Cold Brew Pitcher. Long, soft steeping will allow the coffee beans to slowly release their flavor with uninterrupted delivery of accent notes like florals and pale fruits or berries, which otherwise could get lost in super hot water or a quickly-brewed cup when you’re in a rush and don’t have time to savor. (Trust me. It’s always worth savoring it.)
4. Shade
Coming down the home stretch now! Do you see those shadowy areas in the distance, Simb— ah, wait, wrong movie.
Shade is nonetheless extremely important as well in a cup. If you can already imagine what the growing distance from sea level does for the beans’ oxygen levels, then add in the factor that sunlight can also ripen or weaken flavor. That’s why shade-grown coffees can be extremely decadent, almost like melted dark chocolate in mouthfeel— it’s because their being shielded from too much sunlight has preserved and in fact nourished all that deliciousness inside!
That’s why if you like rich dessert coffees, then you should definitely try Lardera’s
Geisha Honey. It’s all in the name: sweet, sweet, sweet.
5. Seasons
Alright, last factor! (Not to be confused with Fear Factor, or the Last of Us. Please. No.)
Seasons indicate what kind of hazards a bean may face while going through its growing cycle. Dry and wet seasons— as opposed to the Western-traditional spring, summer, fall, and winter quartet— can bring with them floods and droughts, dust storms and hurricanes, so there’s a little apprehension how that will affect the resulting flavors.
The farmers that Lardera sources its coffee from are true pros, however! Experts like
Eivy Monroy know how to manipulate all these weather conditions to produce amazing, one-of-a-kind coffee like the Geisha Honey and Geisha Washed, to give you drinking experiences that you’ll never forget.
