Colombia Santa Rita Flavor and Aroma | Colombian Coffee Varieties and Prices

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style).

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

Flavor: Sugarcane, clean, medium body.

Colombia: The Land of Coffee Excellence

Located in the northwestern part of South America, Colombia is a beautiful country with a long history. From ancient times, indigenous peoples have thrived on this land. In 1531 AD, it became a Spanish colony and gained independence in 1819. In 1886, it was renamed to its current name to commemorate Christopher Columbus, the discoverer of the American continent. Colombia boasts beautiful mountains, pleasant scenery, comfortable climate, spring-like weather year-round, and fresh air. The country is rich in natural resources, with coffee, flowers, gold, and emeralds being 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 texture. Among all coffees, it has the best balance, with a soft, smooth mouthfeel that can be enjoyed anytime. It has received praise unmatched by other coffees: it's known as "green gold."

Caturra: The Bourbon Variant

Caturra is a natural variant of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is shorter and more compact than Bourbon. 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 cultivated on a large scale in Brazil. Instead, it became widely popular in Central and South America, with extensive cultivation in countries like Colombia, Costa Rica, and Nicaragua.

Compared to these botanical characteristics, you might 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 exhibits distinct acidic aromas and overall brightness. With proper processing, its sweetness can perform exceptionally well. However, its body is relatively lower compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

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

Catuai: The Hybrid Variety

Catuai is a coffee variety created through artificial hybridization of Caturra and Mundo Novo. Catuai has good resistance to natural disasters, particularly wind and rain.

Catuai trees are relatively short. Compared to other coffee trees, Catuai's fruit grows more firmly and is harder to harvest. The fruit comes in both red and yellow varieties. To date, no superior taste has been found in yellow fruits compared to red ones. In fact, some cuppers have discovered that while coffee processed from some yellow fruits has good acidity, the cleanliness of the mouthfeel is inferior to that of red fruits.

Catuai was developed in Brazil and is now widely cultivated in Central America as well.

Product Information

Manufacturer: 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: Aromatic and mellow
Coffee bean state: Roasted beans
Sugar content: Sugar-free
Origin: Colombia
Coffee type: Colombian coffee
Roast level: Medium roast

Colombia Santa Rita Special Reserve

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

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

Varieties: Catuai, Caturra
Estate: Santa Rita

The History of Colombian Coffee

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

One theory suggests that coffee was introduced via water routes from the Caribbean island of Haiti, through Central America's El Salvador.

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 points to the earliest record of Colombian coffee cultivation appearing in Spanish missionary Jose Gumilla's book "The Illustrated Orinoca." He described his experiences during missionary work along the Meta River in 1730, mentioning local coffee plantations. By 1787, other missionaries had spread coffee to other parts of Colombia.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473