Colombia has been growing coffee since the 18^th century, when it was first introduced. Colombia is both the number three coffee exporter overall in the world and the number one Arabica exporter. The altitude as well as other ecological conditions in the regions of Colombia contributes to a smooth, mild flavor with a medium to high acidity. At 70%, Most of the growers in Colombia are small farmers with less than 1.5 hectares of land. Overall there are over 500,000 coffee growers in the country who own altogether an estimated 850,000 hectares of coffee plants.  A Colombian association, The National Federation of Coffee Growers (FNC), has formed to work towards improved fair trade practices and farmer support in that country.

The coffee is grown around the Andes Mountains in the following regions:

• Huila is a large, widespread area that is home to the largest coffee-producing region in Colombia. Its altitude is 1300-1750 meters above sea level. Known for its tropical climate, the region provides rich natural resources and volcanic soil to help nurture the coffee plants.
• Nariño is the biggest producer of specialty coffee. Located in the southwest of the country, this region is surrounded by coast and high mountains. The main coffee producing areas in the region are situated close to the Galeras volcano and to the south and east of the Río Patía canyon. Coffee in this region is grown up to 2300 meters above sea level.
• Tolima is located in the center west of the country. With a variety of geographical differences in elevation, this region is known for its agriculture, which includes coffee plantations. Its capital is Ibagué, a center of economic activity and it neighbors the Huila region. The farms in this region are mostly above 1500 meters, and some of the area sees peaks of 2000.
• Cauca includes the town of Inza and surrounds the capital city of Popayan. This mountainous region is known for its nature such as lakes, hot springs and waterfalls.

The coffee plants in these areas are nourished by the elevated soils of the Andes Mountains, which contribute to their unique flavors. They are characterized by: a big body, bright acidity, fruity and floral flavors along with sweet notes.