Colombian coffees have a name for being among the best coffees in the world. Ever since the early 19th century, Colombia has been producing and exporting coffees that are renowned for its full body, bright acidity and rich aftertaste. There are several distinctions to be made within this beautiful origin. In the north, the beans are grown on lower altitudes and higher temperatures, and will produce a deeper, earthier taste, with medium acidity, more body and nutty/chocolaty notes (Magdalena, Santander, Norte De Santander). Coffees from the southern regions (Cauca, Nariño, Huila and Tolima del Sur) are renowned for their smooth flavor with citric and sweet notes, backed by a medium body and increased acidity. The Central Region (Caldas, Quindío, Risaralda, Valle del Norte, Antioquia, Cundinamarca and Tolima del Norte) is rather balanced, with fruity and herbal notes, without losing the specific characteristics of each micro-region. This wide variety of coffees makes Colombia the second largest Arabica producing country in the world, with the unique bonus of offering fresh crops all year round.