Colombian Coffee vs. French Roast, Explained

by Matt Gibson

Many coffee drinkers don’t care too much about the type of coffee that they purchase and consume. They simply want a cup of coffee. This intentionally blind consumerism explains why mediocre pre-ground coffees, like the big name brands in the United States, sell so well. People who are not concerned with the quality of the coffee they consume keep the big name brands in business year after year. Those of us that enjoy drinking different types of coffee from around the world and love learning about coffee, as well as tasting new roasts, are typically not likely to purchase a can of Folgers coffee, Maxwell House or Dunkin Donuts coffee.

Instead, coffee connoisseurs tend to seek out small batches of specialty coffees, such as single origin imports, certified organic coffees from small farms in Colombia, Hawaii, Brazil, Jamaica, Tanzania, Kenya, Indonesia, and Guatemala, to name a few. Though serious coffee lovers may pride themselves on having a sophisticated palate, or on their knowledge about coffee tasting, many of these so-called experts have limited knowledge when it comes to knowing the difference between various coffee types. Though some coffee enthusiasts may know what grade of Kona coffee is the highest ranked (It’s extra fancy, btw), many don’t know the difference between Kona coffee and regular Hawaiian coffee.

One of the most commonly misunderstood types of coffee is French roast. Because there are tons of coffees that name the country of origin in the name of the brew itself, many people believe that French roast coffees are simply coffee that is imported from France. In fact, French roast refers to the way the beans are roasted, and is not a reference to the country that the coffee was produced in at all.

French roasts and Colombian coffee are commonly confused as well, and they are completely different from each other in multiple ways. Colombian coffee refers to the country in which the coffee was grown and produced, while French roasts refer to the roasting style, not the country it’s from. The confusion probably stems from the fact that there are Colombian French Roast Coffees available on the market, which has caused some people to incorrectly believe that the two are one and the same.

If you are not sure of the difference between Colombian coffee and French roast coffee, we are here to help. In this article, we will clearly define Colombian coffee and French roasts so that there is no more confusion between the two. We also discuss the quality and diversity of Colombian coffees, and show you what to look for when purchasing Colombian roasts. Finally, we will talk about why French roasts are not our favorite coffee roasts, and discuss why we generally prefer lighter roasts instead.

What Is Colombian Coffee?

Colombian coffee is coffee that is grown and harvested in Colombia. The whole bean coffee might be roasted somewhere else entirely, but Colombian coffee beans must be grown in Colombia for the coffee to be labeled Colombian coffee. Of all growing conditions, high in the Colombian Alps are perfectly suited for brewing excellent coffee. High altitudes are essential for growing higher quality beans, and in the Appalachian Mountains in Colombia, they are also equipped with volcanic soil, which is ideal for coffee farming. Rich in nutrients, as well as minerals, the Colombian soil brings out complex flavors in the coffee beans. The soil is also very porous, which is ideal for growing coffee, as growers prefer that their crops get plenty of water, but require excellent drainage as well, as coffee trees will not grow well with wet feet.

In addition to the high altitudes and the ideal soil, Colombian coffee growers also benefit from the perfect amount of rainfall, as well as a good balance of morning sun and afternoon shade. Colombia is the world’s third leading manufacturer of coffee. Coffee farming has been a part of Colombian life for over 200 years. Early in the 21st century, Colombia saw a major increase in coffee farms sprout up in the rural high altitude areas of the country. The spike in new farms was due to many former migrant workers who used to suffer through inhumane working conditions, cultivating coffee for rich plantation owners. These former laborers struggled for decades, working countless hours for unfair wages and no social security, wisely saving back money to purchase a coffee farm of their own.

Due to the spike in farms in the early 21st century, Colombia is now the third largest producer of coffee in the world. There are now over 600,000 families producing coffee on small farms in Colombia. Coffee is a 2.2 billion dollar per year industry for Colombia, and over 2 million Colombians depend on coffee farming to earn a living. Colombia exports an average of just under 15 million bags of coffee every year.

Colombian coffee is rich and robust, and it is widely considered to be among the best coffees in the world due to their excellent natural coffee growing climate, coupled with years of experience cultivating, harvesting, and roasting coffee beans. According to local legend, a priest by the name of Father Francisco Romero asked farmers in Colombia to begin growing coffee trees. Once a few farmers started to grow coffee, the practice spread like wildfire, leading to an explosion of small family-run coffee farms throughout rural Colombia.

Characteristics of Colombian Coffee

Colombian coffee is vibrant, complex, and rich, with a robust, yet mild taste, and a nice even mix of acidity and bitterness, a light to medium body, and a smooth finish. The best Colombian coffee is labeled Colombian Supremo. There are many different brands that make a Colombian Supremo, but whenever you find a single origin Colombian coffee that says Supremo on the package, it’s probably a very tasty coffee, and even if it’s a little bit expensive, it is probably well worth the cost. Colombian Supremo coffees are described as having a caramel-like flavor and a sweet aroma.

What Are French Roasts?

French roasts are not from France. I’m sure there are some French roasts that are made in France, but generally speaking, French roasts are not French at all. When you hear the term roast or roasts, it is in reference to the way the coffee beans are roasted after harvesting. There are many different roast levels, all of which fall in one of three categories, light, medium, and dark roast.

French roast is a dark roasted coffee. The darkest roast, in fact. Dark-roasted coffee means that the coffee was roasted for longer periods of time. The roasting process darkens the beans, which is why they are called dark roasts. French roasts have a strong, aromatic flavor. They are smoky, bitter, slightly sweet, and charred.

The smoky and charred notes are due to the roasting process, as French press roasts get cooked for longer periods than other roasts. Though French roasts taste and smell quite loud and strong, they are not any stronger, in terms of the amount of caffeine, than any other coffee type. French roasted coffee beans are darker than any other roast type. They also have less acidity than most other roasts.

Know Your Roasts

At most coffee mills, coffee roasters are set to 550 degrees Farhenheit for a roast, and all of the beans, for all three (sometimes four) roasting times are put into the roaster at the same time. How long they stay in the roaster, and what temperature they reach while in the roaster, determines their roast type.

Light Roasts

Lightly roasted coffee beans spend about 10-20 minutes in the roaster, usually reaching temperatures between 350 degrees and 400 degrees F before they are removed. To signal the start of the lightly roasted session, the beans begin to pop in a manner somewhat similar to the sound that popcorn makes in the microwave. Lightly roasted beans typically have a flavor profile that is complex with strong acidity, a light body, and a smooth finish, with no oils on the surface of the bean. Light roasts are bright, brilliant, and delicate, and often carry herbal or fruity notes. Light roasts carry more caffeine than darker roasts.

Medium Roasts

Medium roasts stay in the oven just a bit longer than the light roast. Medium roasts are typically pulled out around the 30 minute mark, or when the roaster is between 400 and 430 degrees F. Medium roasts have a more balanced flavor, a medium body, and a rich finish, with no oils on the surface. Light roasts are acidic and bright, while dark roasts are oily and robust, and medium roasts are more of a balance between light and heavy, bright, and bold, delicate and strong.

Medium-Dark Roasts

A less common roast type, medium-dark roasts are left in the roaster just a few minutes longer than the standard medium roast, but those few minutes add quite a bit of difference, as the beans are much more rich, and are a few shades darker than the beans in a regular medium roast. The oils begin to surface, and the acidity is lowered. Medium-dark roasts are strong and flavorful, with a well-positioned balance between acidic, and full-bodied flavor

Dark Roasts

Some dark roasts are left in the roaster to the point that they are actually kind of burnt, and this is especially true of French Roasts, which is the darkest roast you can make. Anything past a French roast is just ashes (as far as we know). Dark roasts are removed from the roaster when the internal temperature is between 430 and 550 degrees F. Dark roasts often have a charred taste, an oily surface, and a bold, rich, robust, smoky flavor. Some of the true coffee flavor is lost in dark roasts, while more of the roast shines through. Darker roasts don’t have as much caffeine as lighter roasts.

Why Should You Avoid French Roast Coffees?

There’s nothing wrong with some dark roasts, but French roasts are practically burnt. There are a few drawbacks to buying overcooked beans. For starters, the beans grow stale much quicker than other coffee roast profiles, as they have become dried out from being overcooked. French roasts typically taste smoky, and charred, and the awesome, unique flavor of the coffee has been cooked away. What’s left is a bitter, oily brew. If that’s what you like, more power to you, but for those that like the taste of coffee over the taste of carbon, reach for a different roast.

Lastly, French roast coffee is typically made with the cheapest type of bean that companies can find. This means that they are often sourced from unsustainable systems that help maintain poor quality of life for impoverished coffee workers around the world. We recommend only buying coffee from fair trade certified sources, to help promote a better way of life and to support economic sustainability in impoverished countries.

As you can tell, Colombian coffee and French roast are two completely different things, that really couldn’t be further apart, aside from when someone uses Colombian sourced coffee beans to make a French roast (what a waste!). But every question researched leads to invaluable knowledge. Colombian beans are typically excellent, and any coffee enthusiast should enjoy trying out Colombian coffees, and becoming more familiar with Colombian brews, and French roast coffee is practically burnt during the roasting process, which produces an inferior brew that trades true coffee flavors for a smoky, charred, burnt flavor and aroma.