What are the Colombian Santa Rita Coffee Brands and Colombian Coffee Brewing Steps

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

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. It became a Spanish colony in 1531 and gained independence in 1819. In 1886, it was renamed to its current name to honor 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, it is the second-largest coffee-producing country 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 and smooth mouthfeel that can be enjoyed anytime. It has received praise unmatched by other coffees: it is acclaimed as "green gold."

Caturra: A Natural Bourbon Variation

Caturra is a natural variation of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is smaller 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 and was not cultivated on a large scale in Brazil. Instead, it became widely popular in Central and South America, with countries like Colombia, Costa Rica, and Nicaragua cultivating Caturra extensively.

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 the corresponding yield is lower. When lightly roasted, Caturra exhibits distinct acidic aromas and overall brightness. With proper processing, its sweetness can be exceptionally well-expressed. However, its body is relatively lower compared to Bourbon, and it lacks some cleanliness in mouthfeel.

Typically, Caturra produces red berries, but in very rare regions, there are yellow Caturras, such as the very small amount of yellow Caturra cultivated in Hawaii.

Catuai: A Hybrid Variety

Catauai is a coffee variety that is an artificial hybrid between Caturra and Mundo Novo. Catuai has good resistance to natural disasters, particularly to wind and rain.

The Catuai tree is relatively short compared to other coffee trees. Catuai fruits grow firmer and are more difficult to harvest. The fruits come in both red and yellow varieties. To date, no superior flavor has been found in yellow fruits compared to red ones. In fact, some cupping participants have found that although coffee processed from yellow fruits can have good acidity, the cleanliness of the coffee's mouthfeel is inferior to that of red fruits.

Catauai was cultivated in Brazil and is now also widely planted in Central America.

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
Flavor: Aromatic
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-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 to the coffee fruits, with the processed beans being laid out on racks to dry in the sun. The environment surrounding the Andes Mountains provides this coffee-growing region with fertile volcanic soil and uniquely advantaged 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 accounts about coffee's history in Colombia:

One theory suggests that it was introduced via water routes from the Caribbean island of Haiti through El Salvador in Central America.

Another theory states that 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 coffee seeds entered through the Santander Department from Venezuela.

A third account indicates that the earliest records of coffee cultivation in Colombia appeared 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

Hand-pour Colombian Santa Rita. Use 15g of coffee, medium grind (small 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 stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Profile

Flavor: Sugarcane, clean, medium body

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473