Colombian coffee taste Colombian coffee flower moon night coffee rose valley coffee brewing flavor

Colombia coffee is a representative of Arabica coffee species, but also a traditional deep roast coffee, with strong and memorable flavor. Its aroma is rich and thick, with a clear quality of acidity, high balance, sometimes with nutty taste, aftertaste endless, both in appearance and quality, Colombia coffee is superior. When it comes to Colombia coffee beans, I believe coffee lovers will immediately think of the famous beans with special processing methods in this producing area, especially Paradise Manor, which has been innovating processing methods in recent years. The flavor of coffee beans is also very different, which makes people remember it deeply. This time, the front street will talk about the flavor of traditional coffee beans in Colombia and the taste and flavor performance of specially processed coffee beans.

The coffee beans of Colombia started on the front street are mainly in the south of Colombia, with an altitude of more than 1500 meters. Including Cymbidium, Cauca, Santander-based, these local products have delicate sour and berry fragrance, and caramel aroma, sweet feeling full.

Colombia Cymbidium Representative-Front Street Coffee Colombia Cymbidium & Front Street Coffee Colombia Moonlight Night

The coffee of Huanlan Province is very balanced and warm because of the fertile volcanic soil, moderate rainfall and high altitude microclimate. It is mostly smallholder production, with about 80 per cent of producers in the region growing coffee on less than three hectares of land. Because most of the care is done by smallholder families themselves, labour is rarely outsourced, allowing for more thorough and intensive management of farms and processing of coffee beans.

Production area: San Augustine Town, Huanlan

Altitude: 1750- 1950

Treatment method: washing treatment

Breeds: Kadura, Kaduai

Brewing Flavor & Palate: Nutty aromas, smooth chocolate texture, caramel sweetness, soft acidity.

Esvedogartin Farm is located in Acevedo, Esvedo City, Huilan Province. The owner Ramirez comes from a coffee growing family. He has been engaged in coffee production since he was 18 years old. He worked as a coffee professional in Esvedogartin City and later bought this estate called Esvedogartin to grow cadura cadura. Kadura is a natural variety of bourbon, often with a refreshing fruity sour flavor and a hint of sweetness. The former owner of Gatin Farm started the special treatment program three years ago and showed Ramirez how to carry out special treatment programs. With his enthusiasm for coffee cultivation, Ramirez changed the fermentation process that had previously failed to achieve results-anaerobic sunlight.

Anaerobic fermentation of whole coffee berries followed by sun treatment. Basically, anaerobic processes make coffee more uniform and easier to monitor; aerobic processes are more complex and harder to monitor. Under anaerobic conditions, pectin sugars are broken down more slowly, pH drops more slowly, and fermentation time is prolonged, thereby developing a better sweetness and a more balanced flavor. Anaerobic fermentation must be controlled at temperatures below 10-15 degrees C. Coffee beans are fermented for three days in closed, clean stainless steel fermentation vessels without oxygen.

Production area: Colombia Cymbidium Estorgadin Farm

Altitude: 1800m

Treatment: anaerobic solarization

Breed: Cadura

Brewed Taste & Flavor: Intense strawberry aromas, strawberry acidity on the palate, jammy sweetness in the middle, slight cocoa finish, juicy taste.

Santander production area representative_Front Street Coffee Colombia Tree Manor Rose Valley

Santander is a famous producing area in northern Colombia, west of Magdalena, planted at an altitude of about 1400-1600 meters. The coffee beans in this producing area are famous for their strong taste, long aftertaste and unique fresh flavor of vegetation.

Big Tree Farm Farmer Vargas has been growing coffee on Big Tree Farm for 20 years. In the big tree farm, only fully mature coffee fruits with bright red appearance are selected for picking, and defective floating beans are removed by washing, and anaerobic fermentation is carried out twice and special enzyme group fermentation is carried out. At the same time, great attention is paid to the drying process of coffee beans. Avoid excessive temperature during drying and adopt slow drying method.

Anaerobic enzyme washing removes defective coffee beans by washing them, and finally puts the treated coffee beans into a closed container, injects carbon dioxide to expel oxygen, slows down the decomposition rate of sugar in coffee pectin in an oxygen-free environment, and pH drops at a slower rate to extend fermentation time, thereby developing a better sweetness and more balanced flavor of coffee.

Production area: Santander, Colombia

Manor: Big Tree Manor

Altitude: 1700m

Treatment method: anaerobic enzyme washing

Breed: Cadura

Brewed Taste & Flavor: Stunning peach character, with rose and chocolate aromas, rich fragrance, taste like drinking peach juice. It has a sweet and sour taste like black grapes and a silky taste like cream toffee.

Cauca Province Representative-Front Street Coffee Colombia Paradise Manor Cherry Blossom

Cauca Province is a certified producing area for coffee origin in Colombia, with an average altitude of 1758m and a maximum altitude of 2100m. The terrain, precipitation, temperature and volcanic soil of the region prepare suitable conditions for coffee growth. 80% mountainous, eastern and central distribution of mountains parallel to the Andes, the central mountain system includes two major volcanoes Sotara and Petacas, the border of Cauca similar to other southwest production areas, precipitation is a clear monomodal distribution (monomodal), dry season mainly occurs in August and September of each year, followed by the rainy season brings concentrated coffee season, followed by the next year concentrated coffee harvest season.

Finca El Paraiso is a coffee estate started by Diego Samuel in 2008. It was originally a small family estate of 2.5 hectares, and the owner invested the surplus of the annual harvest into the research of coffee agriculture and continued to study how to better produce fine flavors. In 2015, he participated in the local regional competition for the first time. Colombia Paradise Manor coffee beans won the first place. After becoming famous in World War I, he gained industry recognition and became more motivated to promote the cultivation of fine coffee. Through his company Indetec (Innovación y Desarrollo Tecnologico para la Caficultura) Diego creates new innovative technologies to improve and stabilize coffee quality. He says he likes to get out of his comfort zone because it helps him keep improving.

Origin: Cauca, Colombia

Altitude: 2050m

Treatment: anaerobic solarization

Breed: Bourbon

Brewed taste and flavor: berry juice-like texture, strawberry jam, mint tea, wormwood, basil finish.

How to Make Colombia Coffee

Front Street Coffee uses a V60 filter cup to brew Colombia coffee beans. V60 conical filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that air is easier to be expelled to improve the quality of extraction. The taste may not be thick enough, but its high concentration brings out the sourness and obvious aroma is one of its characteristics.

Front Street Brewing Parameters

Water temperature: 90-91 degrees

Grinding degree: BG #6m (fine sugar size)

Powder water ratio: 1:15

Front Street Cooking Method: In the first stage, inject 30g of water for 30 seconds, then inject 95g (electronic scale shows about 125g), about 1 minute to complete injection, when the water level drops to 2/3 of the powder layer, inject the remaining 100g (electronic scale shows about 225g), about 1 minute 40 seconds to complete injection. 1 '55 "~2' 00" Drip filtration completed, remove the filter cup, complete extraction.