Colombia, world-renowned for the quality of its coffee, continues to strengthen its position as a hub of innovation and excellence in the world of signature and specialty coffees. In 2025, a new generation of producers, baristas, and roasters is redefining the Colombian coffee experience, emphasizing traceability, process experimentation, and respect for the land. From the mountains of Huila to the sustainable farms of the Sierra Nevada, these coffees stand out not only for their flavor but also for the stories and methods that make each one unique.
Colombia’s most outstanding signature coffees of 2025
Nariño Supremo
Among the coffees setting trends this year, Nariño Supremo remains one of the most sought-after both locally and internationally. Grown in the highlands of the Nariño department —a region that combines rich volcanic soils with cool temperatures— this coffee is known for its complex aromatic profile, bright acidity, and notes of citrus and dark chocolate. It is a favorite among tasters who seek a balanced, elegant cup with a long-lasting finish.
Huila Reserve
Meanwhile, Huila Reserve maintains its reputation as an essential signature coffee. Grown in the mountains of Huila, where small-scale coffee growers have perfected the art of the wet milling process, this coffee offers a balanced body and a palette of intense fruity notes reminiscent of peach, tangerine, and raw cane sugar (panela). Its consistency and quality make it a favorite among specialty roasters and international baristas.
Medellin Mountain
From the heart of Antioquia comes Medellín Mountain, a contemporary reinvention of the classic paisa coffee. Its producers have incorporated controlled fermentation techniques that enhance the traditional Colombian flavor profile —chocolate, caramel, and medium body— while adding layers of complexity previously absent. This coffee preserves the essence of Colombia’s traditional flavor, refined through modern craftsmanship.
Sierra Nevada Organica
The Sierra Nevada Organica, grown by Indigenous and farming communities in Colombia’s Caribbean region, has gained global recognition for its commitment to sustainability. Produced under strict organic farming standards, without the use of agrochemicals, this coffee comes from a biodiverse ecosystem that yields clean, fresh flavors with subtle herbal notes. Each cup is a tribute to the deep connection between nature and Colombia’s ancestral coffee culture.
Tolima Honey
Finally, the Honey Process from Tolima stands out as an emerging gem in the signature coffee scene. Using an innovative “honey” fermentation method that preserves part of the coffee cherry’s mucilage during drying, it produces a naturally sweet profile with a silky texture and aromas of honey, white flowers, and red fruits. This coffee reflects the creativity of young Colombian coffee growers who are positioning Tolima as one of the country’s new centers of specialty coffee innovation.
Cafes, producers, and regions leading Colombia’s new coffee wave
On the national scene, Insignia Coffee, founded by barista and producer Jhon Espitia in Tolima, has become one of the most influential coffee shops in South America. Its focus on traceability —knowing the story of each bean from the farm to the cup— and its dedication to filtered coffee earned it a spot among the 30 best coffee shops on the continent. Espitia has been a pioneer in promoting experimental processes and offering full sensory experiences to his customers.
The rise of signature coffee was also evident at Cafes de Colombia Expo 2025, held in Bogotá, which brought together the country’s top producers, baristas, and roasters. Tolima was the standout region, praised for its diverse profiles and the presence of young innovators who prioritize quality over quantity.
Other regions, such as Huila and Nariño, continue to lead thanks to their ideal climatic conditions —altitude, humidity, and volcanic soils— and their dedication to refining drying and fermentation techniques. Meanwhile, the Sierra Nevada reaffirms its role as a model of organic and sustainable production, demonstrating that Colombian coffee can be both a gourmet experience and a symbol of environmental stewardship.