How to Identify Good Colombian Coffee?

Perhaps you are wondering how to recognize if a coffee product or brand is good. The mere fact of saying it is tasty or not does not give us much information about the quality of that coffee. However, we must bear in mind that, when analyzing it, we must first look at some characteristics of the bean and, then, of the drink we will consume at the end.

When it comes to whether a coffee bean is of good quality or not, we have to talk about several factors such as its origin, the way it was harvested, whether it was a shade-grown tree or not, how exposed it was to radiation, the weather, and many more things. 

Something you should know is that the type of coffee you should select is arabica because it is the best quality. Finding a good quality robusta coffee can be a very difficult task. Even in several countries, it is forbidden to sow this type of coffee.

Coffee growers in Colombia are responsible for selecting the best coffee beans to bring the consumer a cup with many flavors and aromas. Below you will know some of the features to keep in mind when they are choosing coffee.

Analysis of a cup of coffee


Depending on what flavor, aroma, and density you are looking for, you will have to select the origin of the grain.

As we explained in the Colombia coffee blog, each producing zone is characterized by having a more acidic, or more aromatic, or dense, or soft coffee.

In general, in Colombia, you will find the perfect balance between the characteristics of a cup of coffee. Below you will find the features we are talking about.


Without a doubt, finding the perfect color of coffee is very important. Its color should not be very dark brown or almost black. But it shouldn’t also have a grayish or bluish color because in both cases, it is not the best coffee you can collect. It should also not be very yellow, or very reddish, or with defects in white.


Distinguishing between robusta and arabica coffee is important when choosing the right one.

The robusta will be a well-round grain and with its fissure (characteristic line of coffee) much straighter than that of the arabica, which is a more elongated grain and its line is curved. Likewise, robusta coffee will have twice as much caffeine as arabica, but this doesn’t mean that it is better.

When talking about the shape of the bean, it is also important that they do not have any type of visual defects such as stretch marks, fractures, or holes.


The larger grains will be a synonym of higher quality and these will be classified by their size in Premium, Supreme, Extra special, and Europe. 

The way to classify them will depend on the screen used to measure. The screen refers to a sieve or measuring instrument to classify its size ranging from number 12 to number 18.

Europa coffee will be measured in a #15 mesh and Premium in an #18 mesh. The coffee left in mesh 14 is standard, the mesh 13 is one of very low quality, and the coffee retained in mesh 12 can be of good quality, but not always. 

Remember, in general, the larger the grain, the higher quality.

Analysis of a cup of coffee

Aroma and taste

The aroma of coffee should produce an inexplicable sensation in you, you will almost taste that coffee with only its smell. There can be several types of aromas and flavors. There are with fruity, floral, caramelized, chocolate, nuts, or citrus notes, and always with a different degree of acidity and body. These smells and flavors will let you know that this coffee is amazing and that each is the perfect combination to enhance other flavors. 

However, other flavor notes can be perceived with touches of wood, coal, dirt, and even rubber. Without a doubt, if your cup of coffee has a smell or taste of any of these, it is not good.

This will also depend on the roasting those coffee beans had. When the coffee has been roasted longer (without being burned), its color and body will be thicker; while, if it was not so roasted, you will find a sweeter and more acidic coffee. Don’t worry, although it sounds like a difficult task, as your palate begins to distinguish all these types of aromas and flavors, your personal taste will tell you if you prefer it more acidic, sweeter, or more bitter.


Talking about this feature may be a bit confusing to some. However, it is not. When we talk about the body of the coffee, we refer to how dense or thick it can be perceived in our mouth.

Normally, coffees that are grown at higher heights, will have a heavier body and also, a stronger acidity. It will also depend on your taste, but the heavier the coffee, the better quality it is.  


For many, talking about the acidity level of coffee might not make much sense, but it is one of the intrinsic features of coffee and therefore, one of the most important. This property is bound to the body and will also have a different intensity depending on the harvest.

Coffee plants that are more exposed to the sun tend to have more acidic grains. Coffee lovers know that acidity is one of the main highlights. It is a positive characteristic that gives personality and makes it of higher quality.


When we refer to the resistance of coffee, it is how much the combination of aromas, flavors, body, and acidity can endure after savoring it. That is, how long your palate can continue to savor and discover more features of that sip. The important thing is that a good taste can last while you discover more notes of flavors and intensities.