Colombia Santa Rita Coffee Flavor Profile and Characteristics

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

Catuai Coffee Variety

Catuai is a coffee variety that was artificially hybridized from Caturra and Mundo Novo. Catuai has good resistance to natural disasters, particularly strong resistance to wind and rain.

The Catuai coffee tree is relatively low-growing. Compared to other coffee trees, Catuai's fruit grows more firmly and is not easy to harvest. The fruit comes in both red and yellow varieties. To date, no significant taste difference has been found between yellow and red fruits. In fact, some people have discovered in cupping that although coffee processed from yellow fruits may have good acidity, the cleanliness of the coffee's mouthfeel is inferior to that of red fruits.

Catuai was cultivated in Brazil and is now widely planted throughout Central America.

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Coffee bean state: Roasted beans
Sugar content: Sugar-free
Origin: Colombia
Coffee type: Colombian coffee
Roast level: Medium roast

Brewing Instructions

Pour-over Colombia Santa Rita. Use 15g of coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Colombia Santa Rita Special Reserve

Country: Colombia
Region: Antioquia Province
Altitude: 1600-2100 meters
Processing method: Washed

Santa Rita Estate is located in Antioquia Province, Colombia, situated in a micro-production region adjacent to the Andes Mountains. This premium coffee is produced through the collaboration of 9 nearby farms. These 9 farms still use traditional methods to process coffee: hand-picking coffee cherries, then applying traditional washed processing, with the processed beans laid out on racks to sun-dry. The environment surrounding the Andes Mountains provides this coffee-growing region with fertile volcanic soil and uniquely advantageous water resources.

Varieties: Catuai, Caturra
Estate: Santa Rita

Colombian Coffee History

The history of coffee cultivation in Colombia can be traced back to the Spanish colonial era in the 16th century. There are several accounts about coffee's history in Colombia:

One theory suggests that coffee was brought from the island of Haiti in the Caribbean Sea, arriving by water via El Salvador in Central America.

Another theory states that in 1808, a priest first introduced coffee beans to Colombia from the French Antilles via Venezuela. One version suggests that Colombia's first coffee seeds entered through Santander Province from Venezuela.

A third theory: The earliest record of coffee cultivation in Colombia appears in Spanish missionary Jose Gumilla's book "The Illustrated Orinoca." He described his experiences while preaching along the Meta River in 1730, mentioning local coffee plantations. By 1787, other missionaries had spread coffee to other parts of Colombia.

Flavor Profile

Flavor: Sugarcane, clean, medium body

Colombia: Coffee Paradise

Located in northwestern South America, Colombia is a beautiful country with a long history. From ancient times, indigenous people have thrived on this land. It became a Spanish colony in 1531 and gained independence in 1819. In 1886, it adopted its current name in honor of Christopher Columbus, the discoverer of the American continent.

Colombia features beautiful mountains, picturesque scenery, pleasant climate, spring-like weather year-round, and fresh air. Colombia is rich in natural resources, with coffee, flowers, gold, and emeralds known as the "four treasures." Today, the country is the second-largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans, and the world's largest exporter of washed coffee beans.

Colombian coffee is often described as having a silky smooth mouthfeel. Among all coffees, it has the best balance, with a soft, smooth taste that can be enjoyed anytime. It has received praise unattainable by other coffees: it's known as "green gold."

Caturra Variety

Caturra is a natural variant of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact. Due to its Bourbon heritage, it has relatively weak disease resistance but higher yields than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing there, so it wasn't widely cultivated in Brazil. Instead, it became popular in Central and South America, with large-scale cultivation in countries like Colombia, Costa Rica, and Nicaragua.

Compared to these botanical characteristics, people may be more concerned about Caturra's flavor. The higher the altitude where Caturra is grown, the better the quality, but correspondingly, the lower the yield. When lightly roasted, Caturra shows distinct acidic aromas and overall brightness. With proper processing, its sweetness can be excellent, but the coffee's body is relatively low compared to Bourbon, and the mouthfeel cleanliness is somewhat lacking.

Typically, Caturra produces red berries, but in very rare regions, there are yellow Caturra varieties. For example, Hawaii grows very small quantities of yellow Caturra.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473