Coffee was first introduced to Colombia in 1723, presumably by Jesuit priests that brought the seeds from Venezuela. The country produces about 12% of the coffee in the world, second only to Brazil. Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown arabica beans although today Bourbon, Typica, Caturra, and Maragogype coffee varietals are cultivated. Its unique geography makes Colombia perfectly suited for producing a delicious, high quality brew. Arabica beans come from a species of coffee originally indigenous to the mountains of Yemen in the Arabian Peninsula, hence its name. It is also known as the “coffee shrub of Arabia”, “mountain coffee” or “arabica coffea”. Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. Gourmet coffees, such as Colombian coffee, are almost exclusively high-quality mild varieties of arabica coffee. The climate in Colombia has traditionally been hot and dry enough to grow this variety very successfully, although climate change in the last twenty years has caused coffee production to drop off some in the region. These beans are so popular, the next time you’re in a restaurant and order a cup of Joe, chances are you’ll be drinking Colombian. Freshly roasted Colombian coffee beans are rich in flavor, heavy bodied, have a bright acidity, and are intensely aromatic. So drink up – and enjoy!