What to Eat in the Colombian Coffee Region

The Colombian Coffee Zone (also known as the Coffee Triangle or Coffee Belt) is an area in central Colombia that mainly occupies the departments of Caldas, Risaralda, and Quindio. The spectacular countryside in this region is famous for producing some of the best coffee in the world. Explore the culture, customs, and cuisine at the heart of Colombia in the small towns here where life has changed little over the past century – quaint villages such as Salento and Filandia still retain the same colonial air of a distant past. Nestled between rolling green hills, these charming towns are famous for their colorful colonial architecture and fantastic food. In this article, we will explore some of the most delicious cuisines in the country and help you decide what to eat amongst the breathtaking landscapes of the Colombian Coffee Region.  

VISIT THE COLOMBIAN COFFEE REGION 

10 Foods You Must Try In The Coffee Region (5 is a Must!)

10. COLOMBIAN STEW (SUDADO COLOMBIANO)

Sudado is a traditional stew eaten throughout Colombia but is particularly popular in the Coffee Zone.  This stew (or sweat as it is called in Spanish) consists of meat and vegetables slowly cooked in water and its own juices for a flavorful and delicious dish. In the Coffee Region, sudado is typically made with meat (beef, pork, or chicken), potatoes, yucca, plantain, and seasoning. It is often accompanied by rice and salad. This famous and “sweaty” dish is an absolute must-try.

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9. RICE WITH CHORIZO (ARROZ CON CHORIZO)

Chorizo sausage is very popular throughout the country. This cured and smoked pork meat is typically seasoned with vinegar, garlic, and paprika to give it a traditional Colombian flavor. In the coffee region, rice with chorizo is made with rice, onions, garlic, vegetables, cumin, and seasoning. Wash it down with a sip of the strong alcoholic spirit aguardiente and crank up the salsa for a filling and flavorful experience.  

8. BEEF TONGUE IN SAUCE (LENGUA DE RES EN SALSA)

Beef tongue is a popular dish in Colombia (and Latin America in general). So much so, that many Colombian homes serve it regularly enough that children get used to eating it before necessarily knowing what it is. Although beef tongue is served throughout the country, it has its origins in Caldas, in the coffee region. The sauce is what really sets this dish apart, made with coriander, thyme, beer or wine, butter, and garlic for an explosion of flavors. Regardless of your experience with cow tongue, we recommend that you try this dish!  We are sure you’ll be pleasantly surprised at the amazing flavor and texture of this cut of meat.  

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7. ASORRETE

This meal is so traditional to Caldas, that many Colombians living outside the Coffee Region are not even familiar with it. Asorrete has unique origins, with influences from local indigenous communities, the Spanish, and Afro-descendants (who arrived in the region in the 1500s).   It is very similar to meatloaf and is made by combining ground beef, bread, egg, cheese, salt, and pepper. It is then roasted in the oven and often accompanied by bacon, beans, and salad. This tasty meal is often shared amongst families at lunchtime. Have you tried it yet?  

6. LECHONA

In the English language, lechona translates to “suckling pig”. However, this pork dish is likely different from the standard pig on a spit you’ve tried at barbecues and luaus! In most cases, a whole pig is stuffed with rice, cooked peas, vegetables, spices and cooked in a clay oven. It is often served with white corn arepas. Lechona originates from the department of Tolima, on the outskirts of the coffee region. It is said that this was a Spanish dish brought to Colombia during the invasion and that it was only served to the royal families at festivities. Nowadays it is one of the most popular dishes in Colombia and is still typically reserved for special occasions such as holidays, birthday parties, and weddings. One lechona can produce as many as 100 portions! Alongside bandeja paisa (see our other food posts to find out more), it is one of the most popular dishes in all of Colombia.  

5. COLOMBIAN CHORIZO: SANTARROSANO

As previously mentioned, Colombian chorizo is consumed throughout the country for breakfast, lunch, and/or dinner. The chorizo Santarrosano is a special type of sausage that comes from the small town of Santa Rosa de Cabal in Risaralda Colombia.

What’s so special about this chorizo I hear you ask? It is simply one of the tastiest in the country. So much so that stopping in the little town to try the local chorizo has become a tourist attraction in itself.

The Santarrosano chorizo is cured and preserved with seasonings, salt, sugar, and nitric salts. Unlike other chorizos, this could be considered a low-fat and slightly healthier version (when compared to other typical Colombian-style chorizos). Skimping on calories, but not on taste!

 

4. BUÑUELOS

These delicious fried dough balls are commonly eaten for breakfast or as a snack with a cup of coffee or hot cocoa. The donut-like treats are made with oil, cheese, cassava flour, and cornstarch, and can be found on almost every street corner in the Coffee Region. Although buñuelos are eaten year-round, they are particularly popular during Christmas time and are never missing from the dining table in December. Crunchy on the outside and soft and fluffy on the inside, you just have to try these snacks when visiting Colombia!

3. SYRUP (SIROPE)

Sirope is a traditional drink from the coffee region made with panela (unrefined whole cane sugar), lemon juice, cloves, and cinnamon to taste. This delicious beverage has been drunk by farmers in the Andean region of Colombia for many years, and the refreshing concoction is perfect for cooling down on a hot day!

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2. MISTELA

Mistela is an alcoholic drink made by fermenting blackberries (and sometimes other fruits) for at least two months. Colombia’s famous Antioquian aguardiente is occasionally added to this sweet and tasty beverage for an extra punch.   Mistela is very traditional in places like Caldas, Tolima, and Huila, where it is said that local women started drinking it instead of brandy, which was deemed too strong.  The beverage was frequently drunk during the region’s traditional religious festivals and nowadays, it forms a large part of local culture and customs.  

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COFFEE WORKSHOP – COLOMBIAN COFFEE ZONE

1. COLOMBIAN COFFEE (CAFÉ COLOMBIANO)

A trip to Colombia’s coffee region would not be complete without trying some of the best coffee in the world. Sip on a hot cup of freshly roasted coffee, made with fruit picked straight from one of the many local coffee plants growing amongst the spectacular landscapes. Historians are still not entirely sure how and when coffee arrived in Colombia, but it is thought that the Jesuit priests brought seeds over around the year 1730 when they arrived with the Spanish settlers. However, there are many different versions of this story. The first shipment of coffee overseas was not until 1835 when 2500 pounds of coffee headed from Colombia to the United States. What we are certain about is that coffee is an important aspect of Colombian identity, providing for tens of thousands of livelihoods throughout the country. Don’t miss out on a tour of a coffee farm where you can learn all about the Colombian coffee making process including cultivation, coffee varieties, the harvesting process, drying, roasting, and different preparation methods. Understand what makes Colombian coffee some of the best in quality and aroma in the world and why “tintico” is so important for Colombians!

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