1. Colombia and Specialty Coffee: Why It Is a World Powerhouse

Colombia does not produce the highest volume of coffee in the world — that distinction belongs to Brazil
and Vietnam — but it does produce some of the highest SCA-scoring lots on the planet.
That distinction is not accidental: it is the result of unique geographical conditions and a coffee
culture built over more than 150 years.

What makes Colombian specialty coffee unique?

• Average growing altitude: between 1,200 and 2,100 masl depending on the region
• Two harvests per year in some areas thanks to the equatorial geographic position
• Diversity of microclimates that produce unique sensory profiles by region
• Tradition of selective hand-picking of cherries at their exact ripeness point
• High concentration of certified Q Graders and active cupping laboratories

Colombia’s specialty coffee regions

Each of these regions produces coffee with its own identity. A microlot from Huila does not taste like
one from Nariño, even if both score above 85 SCA points. That diversity of sensory expression is one of
the greatest assets of Colombian specialty coffee.

2. What Is Specialty Coffee? Technical Definition

Specialty coffee is coffee that scores 80 points or more on a scale of
100 according to the Specialty Coffee Association (SCA) protocol, and that presents zero primary defects
and a very limited number of secondary defects in the physical analysis of the green bean.

It is not a marketing category. It is a technical classification based on four pillars:

• Professional sensory evaluation under a standardized protocol
• Physical analysis of the green bean (defects, moisture, density)
• Rigorous control of primary and secondary defects
• Complete traceability: farm, producer, altitude, process and harvest date

Origin of the term and the role of the SCA

The term was first used in 1974 by coffee expert Erna Knutsen, who described coffees
with unique characteristics derived from their microclimate, altitude and post-harvest management.
Decades later, the Specialty Coffee Association formalized these criteria with international cupping
protocols, Q Grader certification through the Coffee Quality Institute, and evaluation standards that
are now the global benchmark.

The SCA scoring scale

Colombia has several producers who have achieved lots scoring above 90 points at international auctions
such as Cup of Excellence Colombia, placing the country among the global elite of
specialty coffee.

3. How Specialty Coffee Is Evaluated: The SCA Protocol

Evaluation is carried out under strictly controlled conditions in a cupping session.
The professional taster — ideally a Q Grader certified by the Coffee Quality
Institute — analyses the coffee according to ten criteria defined by the SCA.

The 10 sensory evaluation criteria

Step by step: how a cupping session works

1. Medium-coarse grind at a ratio of 8.25 g per 150 ml of water
2. Dry fragrance evaluation: aroma of ground coffee before adding water
3. Pour water at exactly 93 °C over the ground coffee
4. 4-minute rest: formation of the aromatic crust
5. Wet aroma evaluation before breaking the crust
6. Break the crust with a spoon: evaluation of the released aroma
7. Wait until the coffee cools below 71 °C (tasting temperature)
8. Taste with a spoon: evaluate flavor, acidity, body, balance and aftertaste
9. Record each attribute individually on an SCA form
10. Sum and verify the total score

This protocol eliminates subjective variables and allows coffees from different origins to be compared
using uniform criteria. A certified Q Grader in Colombia can cup a microlot from Huila with the same
technical rigor as one from Ethiopia or Guatemala.

4. Commercial Coffee vs Specialty Coffee: A Structural Difference

The difference between commercial coffee and specialty coffee is not only sensory. It is a
structural difference across the entire value chain: from seed to cup.

Commercial coffee seeks industrial consistency at low cost. Colombian specialty coffee seeks the maximum
expression of terroir: that in every cup you can recognize where it comes from, who grew it
and how it was processed.

5. Factors That Determine the Quality of Colombian Specialty Coffee

Altitude: Colombia’s defining factor

At higher altitude, bean density increases, ripening slows and the concentration of sugars and aromatic
compounds grows. In Colombia, specialty coffee growing zones start at 1,200 masl, and
the highest-scoring lots typically come from altitudes between 1,700 and 2,100 masl — zones where very
few regions in the world can successfully cultivate coffee.

Genetic variety: Colombian diversity

Colombia has a wide diversity of varieties. The most representative in the specialty segment are:

• Caturra and Colombia: the most widely grown, good cup quality, rust-resistant
• Castillo: variety developed by Cenicafé, high productivity with good profile
• Typica and Bourbon: classic profiles, high sensory complexity
• Geisha/Gesha: the most internationally sought-after, pronounced florals
• Tabi: Colombian variety of high sensory quality, present in Huila microlots
• Pink Bourbon: emerging variety with striking tropical fruit profiles

Post-harvest process: washed, natural and honey

Roast: highlighting the origin, not hiding it

In specialty coffee, roasting is a tool in service of the origin, not a way to correct defects. A
roaster working with Colombian microlots seeks the roast level that best expresses the specific
characteristics of the lot:

• Light roast: maximum expression of origin, pronounced acidity, floral and fruity notes
• Medium roast: balance between origin and roast development, sweetness and acidity in equilibrium
• Dark roast: lower varietal expression, chocolate and smoky notes more dominant

Freshness: the forgotten factor

A specialty coffee loses sensory quality over time, even if it was roasted with precision. The optimal
consumption window is between 7 and 45 days post-roast. That is why a visible roast
date is a standard for serious specialty brands — and a red flag when it is missing.

6. The Sensory Profile of Colombian Specialty Coffee

One of the most striking differences in specialty coffee is its aromatic complexity.
A well-scored coffee can present notes of red fruits, dark chocolate, jasmine, caramel, citrus or honey.
These notes are not added flavorings: they are natural aromatic compounds — over 800 have been
identified in coffee — developed through the interaction of genetic variety, altitude, process and roast.

How to start identifying flavors

• Taste without sugar or milk: additions mask the natural profile
• Compare two coffees from different origins or processes in the same session
• Use the SCA flavor wheel as a visual reference
• Practice sensory memory: connect the notes to known fruits and foods
• Read the microlot technical sheet before tasting: context activates perception

7. Why Colombian Specialty Coffee Costs More

The price of a Colombian specialty coffee microlot does not respond to marketing. It reflects a value
chain that is radically different from commercial coffee.

The specialty coffee value chain

1. The producer receives a differentiated payment, well above the New York commodity exchange price
2. Harvesting is manual and selective: only cherries at their exact ripeness point are picked
3. The post-harvest process is controlled, with temperature, humidity and pH measurements
4. Each lot undergoes multiple cuppings before being approved for sale
5. Lots are small: volume constraints mean a higher cost per unit
6. The roaster invests in precise lot-by-lot calibration, not standardized mass roasting

The price reflects: agricultural risk, artisanal work, exhaustive quality control and a fair payment to
the producer that makes this model sustainable.

At Altora we pay significantly above market prices to the Colombian producers we
work with. Fair pay is not a concession: it is the foundation of a sustainable value chain.

→ Learn about our philosophy

8. Common Myths About Colombian Specialty Coffee

9. How to Identify Real Colombian Specialty Coffee

When buying Colombian specialty coffee, these are the elements the label or technical sheet must include:

At Altora every microlot includes a complete technical sheet: farm, producer,
altitude, variety, process, SCA score and roast date. Coming soon.

→ Join the waitlist