The FNC representative who was walking us through the entire process then showed us where each sample was from and the flavor profiles for each. In our cupping, they had started with coffee from the most northern part of the coffee-growing region of Colombia in the pot labeled No. 1 to the most southern in pot No. 6. The flavors go from low acidity and more body (chocolate, cereal, and nutty) in the north to higher acidity and sweeter (caramel and vanilla) in the south. What most Americans prefer and probably think of when it comes to the Colombian coffee they drink in the States is more acidic. Personally, I preferred the cups that had more body and hints of cocoa and cereal, but with all the varieties out there, it also depends on your specific sampling.
