Colombia - Region ： Santander
The broader Santander coffee area sits along the eastern branch of the Andes in northern Colombia, encompassing the departments of Santander and Norte de Santander. Coffee is cultivated mainly between 1,200 and 1,950 meters across broken ridges and inter-Andean valleys. A relatively dry mountain climate and wide diurnal temperature swings slow cherry maturation, promoting sugar accumulation while preserving clarity in acidity.。
Historically, production is driven by smallholders who hand-pick and work closely with cooperatives or centralized washing stations. Widely planted cultivars include Caturra, Colombia, and Castillo, with growing presence of characterful varieties such as Pink Bourbon and Tabi. While classic washed processing remains common, recent specialty trends have introduced naturals, honeys, and controlled fermentations featuring temperature/oxygen management and selected microbial inoculation (e.g., yeast-guided anaerobic lots).。
In the cup, Santander is known for clean, sweet, and gently acidic profiles: nutty and cocoa foundations with caramel-like sweetness and soft citrus or stone-fruit cues. Higher-elevation parcels and experimental lots can push the spectrum toward rose-like florals, red berries, maple, and honeyed tones, yielding more layered structure and a longer, polished finish. This range—from dependable, everyday profiles to expressive micro-lots—makes Santander attractive for both consistent blends and distinctive single-origin features.。
Harvest timing generally follows the northern-Colombia dual-crop rhythm, with a main harvest from October to January and a mitaca (fly crop) around April to June, subject to local microclimates. Staggered picking and shipping windows support year-round availability and help roasters plan seasonal purchasing and release cycles with greater stability.。