Although coffee production in Colombia did not become a commercial industry until the 19th century, it is likely that coffee was introduced to Colombia about a century earlier by Jesuit priests. Colombia has a wide range of microclimates and geographic conditions that produce the unique flavors so prized in Colombian coffees. While there are many sub-regions and increasingly smaller geographical designations - all in terms of individual farms - coffees in Colombia can be separated into three major regions whose climate, soils and altitudes affect tastes. Coffees grown in the north (Magdalena, Casanare, Santander and Norte de Santander) are usually planted at lower altitudes where temperatures are higher. As such, these coffees tend to have deeper, earthier flavors with a medium acidity, more body and notes of nuts and chocolate. Coffees from the central regions (Caldas, Quindío, Risaralda, Norte de Valle, Antioquia, Cundinamarca and Norte de Tolima) are renowned for their overall balance and fruity, herbaceous notes. Flavor variations highlight the specific characteristics of each micro-region. The southern regions (Cauca, Nariño, Huíla and Sul de Tolima) are appreciated for producing smooth coffees with high sweetness and citrus notes. They are also known for their medium body and more pronounced acidity.