A while back (maybe a year or so) I posted some thoughts about how many of the old rules and definitions we used for single origins no longer apply in the modern coffee age.
I read a lot of comments and there are many times when I feel compelled to engage and debate statements that may not be entirely correct or valid, or more to the point may be tending to define coffees from an origin into very narrow context.
Farmers have been experimenting with alternative processing and preparation methods for years now. They also experiment with numerous varietals and engineering new cultivars. This practise is applicable across almost all origins and the result is that to some extent coffees are morphing and our original ideas and expectations are being challenged.
Guatemalan coffees that exhibit attributes like Colombians, Costa Rican naturals that behave like Ethiopians, Panamas that cup like Kenyans, Indian specialty that mimics jBM, Brazilian coffees that deliver truckloads of tropical fruit instead of nut and chocolate.
It goes on and on.
Pigeon holing an origin is a dangerous assumption and I think there needs to be an improved level of qualification when making statements, such as origin, region, varietal, grade and processing method and farm or lot number if available.
On the topic of Colombians.......it is perhaps one of the most diverse and complex origins...like Ethiopia. It's is also one of the only origins that produces coffee year round....yep that's right, the diversity and sheer size of Colombia means that one of their regions will be in harvest (whether ist early mid or late).....whereas other origins are just twice a year or one big harvest or a smaller or fly harvest.
The point is........Inza will be dramatically different to Huila which is different to Narino and on it goes.
Colombians are superstars of the coffee world. The range of low to high quality is astounding and if you play at the upper levels the coffees are spectacular and complex.
Keep an open mind about origins and possibilities.
Colombian coffees cut through milk extraordinarily well. For this reason many roasters deem Colombians as absolute essential in their portfolio.