Question 1

What does “Colombian coffee” actually mean? I’m a beginner and don’t really like sour coffee—are there any Colombian beans you’d recommend?

Accepted Answer

“Colombian coffee” usually means coffee beans grown in Colombia, a major coffee-producing country in South America. Many Colombian coffees are known for being well balanced—often a mix of gentle sweetness and a mild, fruit-like brightness.

If you do not like sour coffee, don’t worry: Colombian coffee is not always sharply sour. Think more like the soft tang of a ripe apple or caramelized fruit, rather than lemon juice.

For a beginner, choose a Colombian coffee described as:

- **Chocolatey or nutty** — usually the safest choice for a smooth, familiar taste.
- **Caramel-like or sweet** — good if you enjoy a round, comforting cup.
- **Medium or dark roast** — these tend to feel less tangy than light roasts.

Avoid bags emphasizing words like **bright acidity**, **citrus**, or **lemon**, especially at first. A medium-to-dark roasted Colombian bean with chocolate or caramel notes would be a simple, low-risk place to start.

Question 2

How do Caturra and Catuai usually differ in the cup? I’m trying to put into words whether I prefer brighter, cleaner coffees or sweeter, more rounded ones.

Accepted Answer

Caturra often comes across as brighter and more articulate in the cup: think lively citrus or red-fruit acidity, a lighter body, and a clean finish—especially when washed.

Catuai can still be bright, but it more often feels a little rounder and sweeter, with a sturdier body and notes such as caramel, ripe fruit, or chocolate depending on processing and roast. The difference is not absolute, though: origin, processing, and roast can outweigh variety.

If you like brighter, cleaner coffees, look for lighter-roasted washed lots and compare how the acidity presents itself. If you prefer sweeter, more rounded cups, a Catuai may be a useful starting point. For example, the washed, medium-roast Guatemalan Catuai and Bourbon offered by Stockfleths is described with plum, caramel, and dried-fruit notes, so it may be a good reference for the sweeter, fruit-rounded side rather than a sharply citrus-driven profile.

Question 3

I’m curious about Colombian coffee—what flavor profile should I expect, and how does it vary by region?

Accepted Answer

Colombian coffees are often known for a balanced cup: a pleasant, lively acidity paired with caramel-like sweetness, medium body, and a clean finish. Compared with very bright, citrus-forward coffees, they usually feel more rounded; compared with heavier, earthier profiles, they tend to be clearer and sweeter.

Regional variation can be noticeable, though it depends on processing and roast as well as origin. Higher-elevation growing areas often produce more vivid acidity and floral or fruit-like notes, while coffees from somewhat warmer or lower areas may lean toward softer sweetness, nuts, chocolate, and a fuller mouthfeel.

If you enjoy a balanced coffee with sweetness and gentle fruit, Colombian coffee is a great place to explore. If you like brighter, more fruit-forward cups, try a Colombian with higher-elevation character; if you prefer chocolatey, mellow comfort, look for one roasted to emphasize body and sweetness.

Question 4

What are Caturra and Catuai, and how do they affect the taste of coffee?

Accepted Answer

Caturra and Catuai are types of coffee plants—like different apple varieties. The variety can influence a coffee’s sweetness, fruitiness, and overall balance, though growing conditions and roasting matter too.

- **Caturra** often gives a bright, clean cup with fruit-like notes.
- **Catuai** is often balanced and sweet, sometimes with gentle caramel or nut-like qualities.

For example, the Guatemala coffee carried by Stockfleths uses **Catuai and Bourbon** varieties. Its listed flavors include **plum, caramel, and dried fruit**, which fits a coffee that can taste fruity while still feeling sweet and rounded.

Question 5

How does a natural-process SL28 compare to a washed SL34 in terms of acidity, fruit character, and structure?

Accepted Answer

A direct comparison is inherently confounded: you are changing both cultivar (SL28 vs. SL34) and process (natural vs. washed). Processing will usually account for more of the cup-style difference than the SL28/SL34 distinction alone.

- **Acidity:** A natural-process SL28 often presents acidity as broader, riper, and more integrated—think jammy berry or wine-like impressions rather than sharply delineated citrus. A washed SL34 is more likely to show cleaner, more explicit acidity, with a firmer, more linear structure. SL28 can have striking acidity when washed, but natural processing may soften its apparent precision.

- **Fruit character:** Natural SL28 commonly emphasizes fermented or dried-fruit character: berry compote, tropical fruit, grape, and sometimes boozy notes if fermentation is pronounced. Washed SL34 generally expresses fruit with greater separation and transparency—often cleaner stone-fruit, citrus, or blackcurrant-like notes, depending on origin and roast.

- **Structure and body:** The natural SL28 will typically feel fuller, rounder, and more syrupy, with a lingering sweet finish and potentially heavier fermentation-derived texture. The washed SL34 should tend toward a cleaner palate, more defined sweetness, lighter-to-medium body, and a more orderly finish. Its structure may feel more tea-like or crystalline rather than plush.

For a meaningful varietal comparison, the best control would be SL28 and SL34 from the same region, harvest, producer, roast profile, and processing method. Without those controls, it is more accurate to describe this as a **natural-versus-washed comparison with cultivar influence**, not a pure SL28-versus-SL34 comparison.

Aguadulce Microlot

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