What Does Colombian Santa Rita Taste Like & How to Brew Colombian Coffee

About Catuai Coffee

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Catuai is a coffee variety that is an artificial hybrid of Catuai and Mondu Novo. Catuai has relatively good resistance to natural disasters, particularly strong resistance to wind and rain.

Catuai trees are relatively low-growing. Compared to other coffee trees, Catuai's fruits grow more firmly and are not easy to pick. The fruits come in both red and yellow varieties. To date, no superior taste has been found in yellow fruits compared to red fruits. In fact, some people have discovered in cupping tests that although coffee processed from some yellow fruits has good acidity, the cleanliness of the coffee's flavor is inferior to that of red fruits.

Catuai was cultivated in Brazil and is now commonly grown throughout Central America.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City
Contact: 020-38364473
Ingredients: Home-roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Flavor: Aromatic and mellow
Coffee Bean State: Roasted coffee beans
Contains Sugar: 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

Hacienda Santa Rita is located in the Antioquia Department of Colombia, situated in a micro-producing 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 subjecting the coffee fruits to traditional washed processing, with the processed coffee beans spread on racks to dry in the sun. 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

The History of Colombian Coffee

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

First: It is said to have been introduced by sea from the Caribbean island of Haiti, via El Salvador in Central America.

Second: In 1808, a priest introduced coffee beans to Colombia for the first time from the French Antilles via Venezuela. One version suggests that Colombia's first batch of coffee seeds entered through Santander Province from Venezuela.

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

Brewing Recommendations

For pour-over Colombian Santa Rita: Use 15g of coffee grounds, medium grind (Fuji mountain-tooth blade grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio: 1:15. Extraction time: 2:00.

Flavor Profile

Flavor: Sugarcane, clean, medium body

Colombia: Land of Coffee

Colombia, located in northwestern South America, is a beautiful country with a long history. From ancient times, indigenous people have lived and thrived on this land. It became a Spanish colony in 1531 and gained independence in 1819. It was renamed to its current name in 1886 to honor Christopher Columbus, the discoverer of the American continent. Colombia boasts beautiful mountains and rivers, pleasant scenery, comfortable climate, spring-like weather year-round, and fresh air. Colombia is rich in natural resources, with coffee, flowers, gold, and emeralds being particularly celebrated 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 flavor that can be enjoyed anytime. It has received praise unattainable by other coffees: it is known as "green gold."

About Caturra

Caturra is a natural variation of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact. Due to inheriting Bourbon's bloodline, it has relatively weak disease resistance but higher yields than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing there, so it was not cultivated on a large scale in Brazil. Instead, it became widely popular in Central and South America, with large-scale cultivation in countries such as 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 the corresponding yield is lower. When lightly roasted, Caturra shows distinct acidic aromas and overall brightness. With proper processing, sweetness can be expressed very well, but the coffee's body is relatively low compared to Bourbon, and the cleanliness of the flavor 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473