Green Bean Review Colombia La Cabaña Estate Washed Caturra Coffee Caturra Coffee Roasting

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FrontStreet Coffee · Colombia La Cabaña Washed Caturra

Colombia Huila Finca La Cabaña Washed Caturra

In recent years, there has been a growing number of micro green bean traders specializing in specific countries. Beyond the major specialty coffee powerhouses like Brazil, Panama, Costa Rica, Ethiopia, Guatemala, and Indonesia, traders specializing in Colombia, East Timor, India, Thailand, Myanmar... have also gradually appeared in the market. Although these types of green bean traders may not offer as rich a variety of items as large-scale green bean merchants, they maintain closer relationships with producers and will actually travel to origins to visit farms and cup beans. Perhaps the prices from these types of green bean traders may not be as attractive as those from large merchants, but relatively, you're less likely to encounter disappointments.

This batch of beans comes from Company C, a green bean trader specializing in Colombia. According to the green bean trader's flavor description, this FrontStreet Coffee Colombia washed Caturra features jasmine fragrance, chocolate, caramel, appropriate acidity and texture, with the Caturra variety. According to Michael Sheridan's Colombia Caturra vs Castillo experiment presented at the SCAA annual meeting two years ago, when cupping 32 Caturra coffees, the most common flavor descriptions were medium acidity and texture, chocolate and caramel sweetness, herbal, citrus, and cherry aromas. Cupping scores ranged approximately between 82-85 points.

Roasting Analysis

This roasting batch was 500g, first taking 100g as a sample to estimate the defect ratio. The green beans had full moisture content, firm texture, and were fresh blue-green in color. Defective beans were approximately 4g, mostly broken beans, elephant leg beans, and some underdeveloped immature seeds. There were no fully black, foreign, or moldy beans. According to the green bean trader's notice, this batch, being small-packaged for shipment, had some defective beans visible during packaging already removed.

The bean drop-in temperature was set at 170°C, with the temperature return point at approximately 99.5°C after one minute. The temperature rise rate was normal, and due to the high moisture content, it took more time for dehydration. The goal was to drop the beans at the end of first crack. Roasting time was approximately 9 minutes and 10 seconds, with a drop temperature of 210°C. After roasting completion, the weight was approximately 406g.

Brewing Evaluation

After resting for 24 hours, during brewing, after grinding 15g of coffee, the dry aroma was very classic Colombian sweet and sour aroma, with apple, cinnamon, nuts, and caramel. Brewing with 210cc of 92°C water extracted approximately 170cc. The wet aroma had spiced apple notes, and upon tasting, there was a rich jasmine fragrance, with flavors between peach and apple. It had a perceptible but not intense fruit acidity, high sweetness, and a chocolate finish in the aftertaste. Using 20g of ground coffee to extract 50cc of espresso, the jasmine floral notes were not prominent but perceptible. However, due to being only 24 hours post-roasting, there was still some roasting-related harshness that hadn't completely dissipated. The chocolate sweetness in the finish was quite good. It reminded me of a Huila EP Señor Ninfa Perdomo Sosa (70% Caturra + 30% Castillo) that green bean trader P brought in last year, with differences in the smoothness of acidity and detail complexity.

Conclusion

This is a versatile bean that can serve multiple purposes - it can be used as a pour-over single origin, or blended with beans from other regions to create a blend. However, as a single origin espresso, it feels somewhat monotonous, and the crema texture cannot be described as delicate.

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