Colombia Santa Rita Estate Single-Origin Bean Grading, Pricing, Green Beans, and Roasting Profile

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Colombia Santa Rita Estate Single Origin Bean Grading, Price, Green Beans, and Roasting Curve

NARINO

Some of Colombia's highest quality coffee grows in Nariño, which can be described as the most amazing and flavor-complex. In many high-altitude areas, growing coffee is a challenge, as coffee trees may be attacked by leaf blight. However, Nariño is close enough to the equator that the climate is suitable for growing coffee trees. Among Nariño's 40,000 producers, the vast majority are small farmers, each with a cultivation area of less than 2 hectares (4.4 acres). Many form groups and institutions to support each other and interact with the FNC. In fact, the average farm size is less than 1 hectare (2.2 acres), and only 37 producers in the region own more than 5 hectares (11 acres) of land.

Altitude: 1,500-2,300m (4,900-7,500ft)

Harvest: April-June Varieties: 54% Typica, 29% Caturra, 17% Castillo

HUILA

Huila has an excellent combination of soil and geographical advantages for growing coffee. Some of the most complex, fruit-forward Colombian coffees come from here. The region has over 70,000 coffee growers, covering more than 16,000 hectares (equivalent to 39,500 acres).

Altitude: 1,250-2,000m

Harvest: September-December (main crop) April-May (mitaca crop)

Main varieties: 11% Typica, 75% Caturra, 14% Castillo

Due to a special combination of various factors—Colombia's coffee-growing regions' latitude, altitude, soil, botanical origin of plant species, and coffee varieties—the climate in coffee-growing areas and the rain patterns produced by the dual paths of the Intertropical Convergence Zone, the topography and light intensity that change constantly throughout the day, favorable temperature ranges year-round, appropriate and well-distributed rainfall, and some common cultural practices including selective harvesting and transformation processes involving washing and drying—all create conditions extremely suitable for coffee growth, with mild climate, humid air, and harvest possible regardless of season. This is why Colombian coffee quality is superior. Colombia has three Cordillera mountain ranges running north-south, extending into the Andes. Coffee is planted along the highlands of these mountain ranges. The mountain terraces provide diverse climates, making it harvest season year-round here, with different types of coffee maturing successively at different times. Fortunately, unlike Brazil, Colombia doesn't need to worry about frost damage. Colombia has approximately 2.7 billion documented coffee trees, of which 66% are planted in modern cultivation methods within plantations, while the rest are planted in traditionally operated small farms.

Currently, Vietnam's coffee production in Asia has surpassed Colombia. Additionally, Indonesia has also developed into the world's fourth-largest coffee-producing country. In 1721, French naval officer Gabriel Mathieu de Clieu overcame numerous difficulties to bring the first coffee seedling from Africa to Martinique in Latin America, marking the beginning of coffee cultivation in Latin America. Because France was under Bourbon dynasty rule at that time, the Arabica coffee planted in Latin America acquired another name that remains renowned in the coffee industry today: "Bourbon." Today, Bourbon has become an important branch of Arabica coffee. The overall flavor profile of Latin American coffee is known for its balance—all coffee flavors can be found in Latin American coffees. The common use of wet processing for green beans is also one of the characteristics of Latin American coffee. Good processing also makes their bean sizes larger and more uniform compared to African coffees, with lower defect rates. Colombia is one of the world's largest producers of quality coffee, a shining pearl on the world coffee map, and a coffee-favored land blessed by God. Arabica coffee is planted on steep slopes at altitudes of 800-1900 meters in the foothills, all hand-picked and wet-processed.

Colombia's suitable climate provides a true "natural pasture" for coffee. Colombia's coffee trees are mainly cultivated in the Andes mountain region, on steep slopes around 1,300 meters above sea level, where the year-round temperature is approximately 18 degrees Celsius, annual rainfall is 2000-3000 mm, latitude 1°-11° 15' N, longitude 72°-78° W, with specific altitude ranges that can exceed 2,000 meters.

Varieties: Catuai, Caturra

Estate: Santa Rita

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

First: It is said to have come from Haiti island in the Caribbean Sea, arriving by water via El Salvador in Central America.

Second: In 1808, a priest first introduced coffee beans to Colombia from the French Antilles via Venezuela. One version states that Colombia's first 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 while preaching on both banks of the Meta River in 1730, mentioning local coffee plantations. By 1787, other missionaries had spread coffee to other parts of Colombia.

Hand-poured Colombia Santa Rita. 15g of coffee grounds, medium grind (small Fuji ghost tooth blade 4 grinding), 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 half before pouring again, slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor: Sugarcane, clean, medium body

Colombia, located in the northwestern part of South America, is a beautiful country with a long history. From ancient times, indigenous people have lived and multiplied 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 features beautiful mountains and rivers, pleasant scenery, comfortable climate, spring-like seasons year-round, and fresh air. Colombia is rich in natural resources, especially coffee, flowers, gold, and emeralds, which are 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 texture that can be enjoyed anytime. It has received praise unmatched by other coffees: it's known as "green gold."

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 lineage, it has relatively weak disease resistance but higher yields than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing in Brazil, so it wasn't cultivated on a large scale there. Instead, it became widely popular in Central and South America, with large-scale cultivation in countries like Colombia, Costa Rica, and Nicaragua.

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

Usually, Caturra has red berries, but in very rare areas, there are yellow Caturra varieties. For example, Hawaii grows very small amounts of yellow Caturra.

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

Catuai trees are relatively short, and compared to other coffee trees, Catuai fruits grow more firmly and are not easy to pick. 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 people have found in cupping that although some yellow fruit-processed coffees have good acidity, the cleanliness of the coffee mouthfeel is worse than that of red fruits.

Catuai was cultivated in Brazil and is now also commonly planted in Central America.

Manufacturer: FrontStreet Coffee (FrontStreet Coffee) Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients: In-house roasted Shelf life: 90 days Net content: 227g Packaging: Bulk Taste: Aromatic coffee beans Roasting degree: Roasted coffee beans Contains sugar: Sugar-free Origin: Colombia Coffee type: Colombian coffee Roasting 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 Antioquia Department, Colombia, situated in a micro-production region adjacent to the Andes Mountains. This quality 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, with the processed coffee beans laid out on racks to sun-dry. The environment around the Andes Mountains provides this coffee-growing region with fertile volcanic soil and unique water resources.

The main variety of Colombian coffee is Coffea arabica. The plant is a small tree or large shrub, 5-8 meters tall, usually with multiple branches at the base; old branches are grayish-white with swollen nodes, young branches are hairless and flattened. Leaves are thin and leathery, ovate-lanceolate or lanceolate, 6-14 cm long, 3.5-5 cm wide, with a long gradual tip 10-15 mm long, base wedge-shaped or slightly blunt, rarely circular, entire or shallowly wavy, hairless on both surfaces, with or without small pores in the vein axils on the underside; midrib is prominent on both leaf surfaces, lateral veins 7-13 per side; petiole 8-15 mm long; stipules broadly triangular, with conical long tips or awn tips at the apex of upper young branches, often with abrupt tips at the apex of old branches, 3-6 mm long. Several cymes clustered in leaf axils, each inflorescence with 2-5 flowers, without peduncles or with very short peduncles; flowers are fragrant, with pedicels 0.5-1 mm long; bracts mostly fused at base, of two types, with 2 broadly triangular, nearly equal in length and width, and 2 lanceolate, twice as long as wide, leaf-like; calyx tube-shaped, 2.5-3 mm long, calyx limb truncate or with 5 small teeth; corolla white, length varies by variety, generally 10-18 mm long, often 5-lobed at apex, rarely 4 or 6-lobed, lobes often longer than corolla tube, apex often blunt; anthers extend beyond corolla tube, 6-8 mm long; style 12-14 mm long, stigma 2-lobed, 3-4 mm long. Berry mature broadly elliptical, red, 12-16 mm long, 10-12 mm in diameter, exocarp hard and membranous, mesocarp fleshy and sweet; seed back convex, front flat, with longitudinal groove, 8-10 mm long, 5-7 mm in diameter. Flowering period March-April.

[Colombia Santa Rita] (Washed, Medium-Dark Roast) — Sugarcane, clean, medium body. Santa Rita Estate is located in Antioquia Department, Colombia, using traditional methods to process coffee: hand-picking coffee cherries, then applying traditional washed processing to the coffee fruit, with the processed coffee beans laid out on racks to sun-dry. The environment around the Andes Mountains provides this coffee-growing region with fertile volcanic soil and unique water resources.

Growing coffee also requires sunlight and appropriate shade, with planting most suitable in fertile land or volcanic ash soil. Therefore, coffee-producing regions are widely distributed in South America, Central America, the West Indies, Asia, Africa, Arabia, the South Pacific, and Oceania. Countries such as Ethiopia and Tanzania in Africa; Brazil, Colombia, Jamaica, Guatemala, Mexico, Honduras, and Costa Rica in Central and South America; and Vietnam and Indonesia in Southeast Asia are all major coffee-producing regions. In South America, Brazil's production accounts for 30-50% of world total production, while Colombia accounts for 10-20%.

Colombia

Population: 47,073,000

Colombia has well-defined growing regions and the diverse, impressive coffees they produce. Whether you're looking for round, heavy coffee mouthfeel or refreshing, fruity flavors (or something in between), it's most likely Colombian beans. Colombia is divided by geographical regions, and it's not difficult to find that local coffees share many common characteristics. If you like coffee from one region, you'll likely like coffee from other regions as well. Coffee trees in Colombia get two harvests each year—the main harvest and the second harvest, locally called "mitaca."

CAUCA

Cauca, among other things, is most famous for its coffee cultivation surrounding Inza and the Meseta de Popayan near Popayán city. The high-altitude plateau provides favorable growing conditions, being close to the equator and surrounded by mountains that protect coffee from Pacific humidity and southern trade winds. This creates a very stable climate year-round. Additionally, the region's coffee has significant volcanic soil. Historically, there is a single rainy season from October to December each year.

Altitude: 1,700-2,100m

Harvest: March-June (main crop), November-December (mitaca crop)

TOLIMA

Tolima was one of the strongholds of Colombia's notorious rebel organization FARC (Revolutionary Armed Forces of Colombia) until they recently lost control. Tolima has suffered from fighting in recent years, making access difficult. Quality coffee from this region comes from small farmers growing on very small micro-plots and exported through cooperatives.

Altitude: 1,200-1,900m

Harvest: March-June (main crop), October-December (mitaca crop)

Varieties: 9% Typica, 74% Caturra, 17% Castillo

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473