Colombian Coffee Beans Pour-Over and Roasting Parameters Story: Huilan Coffee Three-Stage Brewing Flavor and Taste Characteristics Description

FrontStreet Coffee understands that Colombian coffee began commercial cultivation in the mid-1830s and has remained the country's primary export crop throughout the 20th century. The mountainous terrain and numerous tropical microclimates have contributed significantly to the ideal growing conditions for Colombian coffee, establishing its globally recognized "brand." FrontStreet Coffee's original intention is to understand the flavors of each coffee country, each coffee-producing region, each coffee variety, and each coffee processing method, building a visual database. FrontStreet Coffee hopes that every coffee enthusiast can gain a deeper understanding of the coffee world and explore it together with FrontStreet Coffee.

Characteristics of Colombian Coffee

Colombia's suitable climate provides coffee with a true "natural pasture." The country has also become the second-largest coffee producer after Brazil, as well as the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombia grows coffee on approximately 875,000 hectares across 590 cities and 14 coffee-growing regions. The country exports an average of 75% of its products worldwide, with crops accounting for 10% to 16% of agricultural GDP. What surprises FrontStreet Coffee is that most of this coffee comes from small farms—60% of Colombian coffee-growing farms are less than one hectare, while only 0.5% of coffee-growing areas exceed 20 hectares.

Colombian coffee is quite a representative excellent variety among Arabica coffee species and is also traditionally a dark roast coffee, with a strong and memorable flavor. The characteristics of Colombian coffee include rich and thick aroma, with bright, high-quality acidity, high balance, sometimes with nutty notes, and an endless aftertaste. Whether in appearance or quality, Colombian coffee is of superior grade.

Volcanic Soil + Family Operations

According to legend, coffee was introduced by missionaries in 1730 from Venezuela and planted in the southeastern part of the country. Later, due to civil wars and political reasons, it gradually moved to the western mountainous areas. Under the ideal growing conditions of altitude and volcanic soil, Colombian coffee has been sought after by high-end consumers in the United States and Japan since the 1940s, where it must be fully ripe before being hand-picked. They cherish the land they live on, from selecting fertilizers to land reclamation, they practice moderation, resulting in less soil fatigue. In addition to coffee, locals also plant tall trees or banana trees around the coffee plants. During the seedling stage, shade is built for coffee trees to ensure the cool, humid environment needed for coffee growth. Due to the high humidity and small temperature differences in coffee forests, coffee beans mature slowly. Besides natural conditions, another main reason why Colombian coffee beans are of higher quality than Brazilian ones is family-run operations. They don't have heavy machinery for harvesting and irrigation, nor do they have spare money to hire workers. All coffee fruits are hand-picked, which is beneficial for the accumulation of caffeine and aromatic substances, thus resulting in the best quality of Colombian coffee beans.

Colombian Coffee Growing Regions

The characteristics of Colombian coffee beans are divided into commercial beans and specialty beans. Commercial coffee bean growing regions are concentrated in central and northern Colombia, mostly from large-scale corporate coffee farms. Among them, the famous ones are the "MAM" three major regions: Medellin, Armenia, and Manizales, with the main flavor being the familiar Central American flavor, with strong fruity acidity. However, Bucaramanga from the Santander province in the northeast is known for low acidity and strong bitter aroma, somewhat similar to Indonesian Mandheling. (This phenomenon may be due to lower altitude, resulting in decreased acidity.)

The specialty coffee bean growing regions are mainly in the south, with altitudes around 1500 meters or above, and with many volcanoes, creating numerous famous specialty regions including Cauca, Huila, Meta, Tolima, Narino, etc. The main flavor is caramel aroma, with delicate berry fragrance and acidic aroma, and with noticeable sweetness!

Antioquia

Antioquia Province is located in north-central Colombia, with 126,000 hectares of coffee cultivation, producing coffee beans that account for 18% of Colombia's production, second only to Huila Province. Most areas within this province are high-mountain terrain belonging to the Andes Mountains but are influenced by the warm Caribbean Sea breezes. The provincial capital, Medellin, is Colombia's second-largest city and also an important coffee-producing region. Antioquia has been the country's "Wild West" for many years, initially settled almost entirely by gold miners. In the latter half of the 19th century, Antioquia became one of Colombia's most important coffee-producing regions.

Choco

Most of Choco's coffee grows near the municipality of El Carmen de Atrato, separated from the fertile coffee-growing hillsides of southwestern Antioquia by only a steep ridge. This area is a region rich in biodiversity and one of the most remote areas in Colombia, having suffered from violence and isolation in the past due to the presence of the Revolutionary Armed Forces of Colombia.

Choco's coffee region is located within the mountains bordering Antioquia, with no other viable routes to transport coffee out of the area. Therefore, almost all coffee from Choco is processed in Antioquia.

Huila

Huila Province is located in the southern part of the central mountain range in southern Colombia and is the country's most famous specialty coffee-producing region. This area is hilly terrain surrounded by mountains, with cultivation altitudes above 1500 meters. The most important rivers in Colombia converge here, bringing abundant water resources and water vapor.

Contrary to the general impression of balanced and smooth bulk Colombian coffee, many small-farm micro-batch produced Colombian specialty coffees actually have distinct regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and requirements for specialty coffee, there has been a gradual shift away from the original system of grading by bean size, focusing instead on micro-regional production organizations providing micro-batches from coffee small farmers (Micro-regional selections), where dozens of small farmers contribute their individual harvests to form a micro-batch for sale. This approach provides more opportunities to select many high-quality specific small-farm coffees through batch-by-batch cupping.

FrontStreet Coffee · Colombian Washed Huila Coffee Beans
Region: Colombia
Variety: Caturra
Processing Method: Washed
Roast: Medium-Dark Roast
Altitude: 1500-1800m

Roasting Suggestions

This FrontStreet Coffee Colombian Huila bean has high density, uniform bean size, and relatively full bean shape. FrontStreet Coffee's roaster wants to express the flavors of nuts, dark chocolate, and caramel in this FrontStreet Coffee Colombian Huila bean, so after the first crack, the heat was adjusted and the roasting time was extended, at 3'00", 202℃ discharge.

When the drum temperature reaches 185℃, load the beans, open the air damper to 3, heat at 120, return temperature point at 1'32", 98.6℃; when the drum temperature reaches 140℃, open the air damper to 4; at this point, the bean surface turns yellow, grassy smell completely disappears, entering the dehydration stage. When the drum temperature reaches 192℃, adjust the heat to 80, open the air damper to maximum 5; at 8'30"

Ugly wrinkles and black spots appear on the bean surface, toast smell clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack, which starts at 9'15", develop for 3'00 after first crack, discharge at 202℃.

Brewing Parameters

Filter: KONO filter
Water Temperature: 86-87℃
Dose: 15g
Ratio: 1:15
Grind Size: 75% through #20 sieve

Brewing Method

Segmented extraction
First segment: Use 30g of water for bloom, bloom time about 30 seconds. Second segment: Inject water to 125g, then wait for the water level to drop until the coffee bed is about to be exposed before continuing with the third segment to 225g. Remove the filter when the water level is about to expose the coffee bed (timing starts from bloom). Extraction time is 2'00".

Flavor Description

Overall quite balanced, with noticeable sweetness. Entry has dark chocolate, nuts, and caramel, with gentle fruity acidity at different temperatures.

Narino

Narino Province is located in the southwest of the country, bordering the Pacific Ocean to the west and Ecuador to the south. The Andes Mountains run through the entire province. Coffee is grown in the high-altitude cloud belt at 1600-2300 meters, with fertile volcanic soil. The beans are small but full, with emerald green color. Most of the annual production from the Narino region is purchased by large American bean merchants. Narino Province is located in southwest Colombia, bordering the Pacific Ocean to the west and neighboring country Ecuador to the south. The Andes Mountains run through this province, where there are magnificent mountains and beautiful scenery, and many rivers pass through this area flowing south. It belongs to Colombia's high-mountain coffee cultivation area, nurturing many small farmers of specialty coffee. Narino Province's total annual production is about 150,000 bags, with only about 6,000 bags being specially selected beans.

Santander/North of Santander

The Santander region is a famous producing area in northern Colombia, bordering the Magdalena River to the west, with cultivation altitude around 1400-1600 meters. Coffee beans from this region are known for strong flavor, long aftertaste, and unique fresh herbal flavor. This area grows large amounts of Typica, most of which is Rainforest Alliance certified. The region's climate is relatively dry with lower altitude.

FrontStreet Coffee · Colombian Rose Valley Coffee Beans
Estate: Colombian Big Tree Estate
Region: Santander Region
Processing Method: Anaerobic Double Enzyme Washed
Altitude: 1700m
Variety: Caturra

Roasting Suggestions

Input Temperature: 180℃, Yellowing Point: 6'00", 151℃, First Crack Point: 9'48", 183.3℃, Development after First Crack: 2'10", Discharge at 197℃.

Brewing Parameters

Filter: Hario V60
Water Temperature: 90-92℃
Dose: 15g
Ratio: 1:15
Grind Size: 80% through Chinese standard #20 sieve

Brewing Method

First segment: Use 30g of water for bloom, bloom time about 30 seconds. Second segment: Inject water to 125g, then wait for the water level to drop until the coffee bed is about to be exposed before continuing with the third segment to 225g. Remove the filter when the water level is about to expose the coffee bed (timing starts from bloom). Extraction time is 2'00".

Flavor Description

Floral aroma, bright acidity, prominent acid and sweetness, juice-like mouthfeel, grape, strawberry, green plum.

Sierra Nevada

Located in the Caribbean side of northern Colombia's Andes Mountains branch -- the Sierra Nevada mountain range (also translatable as Nevada Mountains), it is the highest mountain range in Colombia. The peaks are snow-covered year-round. The specialty beans produced in this mountainous area are named after the Sierra Nevada mountain range. In recent years, its fame has gradually grown. The coffee beans produced are purchased by FNC (Colombia's national coffee institution), and coffee farmers organize cooperatives, using Sierra Nevada or Snow Cap as the small region name for external sales.

Tolima

Tolima borders Huila and Cauca, with north-south Andes Mountains (M. Andes) and Cordillera Mountains (M. Cordillera) running through, and between the two famous mountain systems is the Magdalena River (R. Magdalena) running from south to north.

The name Tolima comes from the earliest people who lived here, the "Pijao people," in whose ancient language (Pijao word), tolima means "snow-covered," "snowed." Tolima farms are generally slightly larger than other Colombian southern producing regions, about 10-15 hectares. Cooperative methods are also popular here, where farmers send their small batches of fresh coffee cherries to cooperative processing plants. Some farmers also choose to process themselves, using their own small-scale processing facilities that can handle the day's harvest.

FrontStreet Coffee · Colombian Geisha Coffee Beans
Country: Colombia
Region: Tolima
Altitude: 1,860M
Processing Method: Washed Processing
Grade: SUPREMO
Variety: Geisha

Roasting Suggestions

This FrontStreet Coffee Colombian Geisha bean has relatively high altitude and harder bean quality. To highlight the characteristics and aroma of this bean, we chose light roast, which can better express the bean's inherent characteristics, using medium heat for dehydration.

Yangjia 800N Roaster (300g batch)

When drum temperature reaches 180℃, load beans, open air damper to 3, after 30 seconds adjust heat to 150, air damper unchanged, return temperature point at 1'36", when drum temperature reaches 140℃ adjust heat to 130, open air damper to 4; at this point, bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When drum temperature reaches 166℃, adjust heat to 110℃, air damper unchanged;

At 7'50", ugly wrinkles and black spots appear on the bean surface, toast smell clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack, which starts at 8'20", adjust heat to 50℃, air damper to 5 (adjust heat very carefully, not so low that cracking stops), develop for 1'30" after first crack, discharge at 190℃.

Brewing Parameters

Filter: Hario V60 or Wave filter
Water Temperature: 90-92℃
Ratio: 1:15
Grind Size: 80% through Chinese standard #20 sieve

Brewing Method

First segment: Use 30g of water for bloom, bloom time about 30 seconds. Second segment: Inject water to 125g, then wait for the water level to drop until the coffee bed is about to be exposed before continuing with the third segment to 225g. Remove the filter when the water level is about to expose the coffee bed (timing starts from bloom). Extraction time is 2'00".

Flavor Description

During brewing, you can smell the citrus acidity and green tea-like fresh aroma. When hot, the sucrose and licorice sweetness are obvious, with some lemon acidity and oolong tea aftertaste, somewhat like a cup of lemon tea. When the temperature drops, citrus flavors become obvious, with honey and sucrose aftertaste lasting long. After cooling down, it feels like honey green tea.

Cauca

Cauca Province is a Colombian coffee origin-certified producing region, with an average altitude of 1758m, with the highest altitude reaching up to 2100m. The region's topography, precipitation, temperature, and volcanic soil provide suitable conditions for coffee growth. 80% is mountainous, with parallel mountain ranges in the east and central parts, which are part of the Andes Mountains. The central mountain range includes two main volcanoes, Sotara and Petacas. Similar to other southwestern producing regions, Cauca's precipitation shows a clear unimodal distribution, with the dry season mainly occurring from August to September each year. The subsequent rainy season brings concentrated coffee flowering, followed by concentrated coffee harvest season in the following year.

The biggest difference in climate from other producing regions is probably the relatively large temperature difference. The daily average temperature is 11℃, while the daytime average temperature is 18℃. The day-night temperature difference is an important factor in forming high-quality coffee. Low night temperatures and relatively higher altitudes slow down the growth rhythm of coffee, allowing coffee seeds and beans to more fully absorb the nutrition from coffee cherries, also creating better acidity in Cauca coffee and its renowned special sweetness.

FrontStreet Coffee · Colombian Cauca Paraiso Estate Pink Bourbon Coffee Beans
Country: Colombia
Region: Cauca Province
Estate: Paraiso Estate
Variety: Pink Bourbon
Processing Method: Washed Processing
Altitude: 1930m

Roasting Suggestions

Yangjia 800N Roaster (500g batch)
When drum temperature reaches 165℃, load beans, open air damper to 3, heat at 100; return temperature point at 1'35", when drum temperature reaches 145℃, heat unchanged, open air damper to 4; at this point, bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. At 166℃, heat reduced to 80, at 176℃ heat reduced to 60, air damper remains unchanged.

At 7'50", ugly wrinkles and black spots appear on the bean surface, toast smell clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack, which starts at 8'57", adjust heat to 40, air damper to 5 (adjust heat very carefully, not so low that cracking stops), develop for 2'05" after first crack, discharge at 195℃.

Brewing Parameters

Filter: Hario V60
Water Temperature: 90℃
Ratio: 1:15
Grind Size: 80% through Chinese standard #20 sieve

Brewing Method

First segment: Use 30g of water for bloom, bloom time about 30 seconds. Second segment: Inject water to 125g, then wait for the water level to drop until the coffee bed is about to be exposed before continuing with the third segment to 225g. Remove the filter when the water level is about to expose the coffee bed (timing starts from bloom). Extraction time is 2'00".

Flavor Description

Overall quite clean and balanced, feeling relatively light and smooth, with flavors of peach, plum, grapefruit, cream, roasted almonds, and cocoa. The aftertaste of tea fragrance and floral aroma is lasting.

Coffee Varieties

Colombia's producing region latitude spans and the influence of Andes Mountains topography divide it into 3 major regions from south to north: northern, central, and southern; southern and northern regions have relatively distinct harvest seasons, while the central region has primary and secondary harvest seasons depending on whether it's more northern or southern, with two harvest seasons per year, main season from October to January, secondary season from April to July.

In addition to common varieties in American producing regions like Caturra, Bourbon, Typica, and Pacamara, Colombia also has three unique disease-resistant varieties: Castillo, Tabi, and the Colombia variety named after the country; of course, there are also some rare and precious varieties like Geisha, small-grained Mocca, Rume Sudan, Eugenioides, Laurina, Maragesa (a natural hybrid of Maragogipe and Geisha).

Early varieties planted in Colombia were old Typica and Bourbon, which began to be replaced by Caturra starting in 1970. Caturra not only has higher yield per plant than Typica and Bourbon, but because of its more compact tree shape, more can be planted per unit area.

Starting in 1961, CENICAFE began research on the Robusta-hybrid Timor variety, subsequently breeding Colombia's Catimor series from Timor and Caturra. After 5 generations of breeding, in 1982, CENICAFE released Colombia's first disease-resistant planting variety, Colombia. After the leaf rust outbreak in 1983, the Colombia variety began to be widely promoted for planting.

Subsequently, CENICAFE continued its research and development, releasing the second disease-resistant variety Tabi (a hybrid of Typica, Bourbon, and Timor) in 2002, and releasing the most successful disease-resistant variety to date, Castillo, in 2005. After the massive leaf rust outbreak in 2008, Colombia began to vigorously promote Castillo planting.

Processing Methods

Most Colombian coffee is processed using the washed method. Each small farming family has a small specialized processor (Ecomill or Eco-Pulper). Harvested coffee cherries are poured into it, which not only removes the skin and pulp but also removes most of the mucilage, requiring only very little water. Next, the parchment beans with residual small amounts of mucilage enter a small pool or container, which could be a cement pool (some with tiles) or a stainless steel bucket, for overnight fermentation to loosen the remaining mucilage. The next day, they are rinsed with clean water, completing the washed processing.

FNC

The Colombian Coffee Growers Federation (FNC) includes CENICAFE (Colombian National Coffee Research Center), regional coffee grower associations throughout the country (Colombia has 32 Departments, 20 of which have coffee cultivation), traders, international roasters, etc.

FNC's primary mission is to be the spokesperson for Colombian coffee, committing that as long as coffee farmers are willing to sell coffee, FNC is willing to purchase it. FNC not only serves as the international ambassador for Colombian coffee, marketing and promoting coffee in international markets, successfully creating the "Juan Valdez" image; but also invests a lot of manpower and resources in Colombia to participate in farmers' planting, production, management, and sustainable operations.

CENICAFE was established in 1938, providing technical support for FNC and dedicated to coffee variety breeding and agricultural training for farmers' planting and production.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). For more specialty coffee beans, please add FrontStreet Coffee's personal WeChat: kaixinguoguo0925

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