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Washed then Sun-Dried · How to Brew Colombia La Casiana Coffee Beans? Flavo

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange for more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). Washed then sun-dried Colombia La Casiana coffee beans, how to brew? Flavor description and characteristics? La Casiana in the Antioquia region is located in Colombia - about 140 miles (or 225 kilometers) northwest of the country's capital, Bogotá. La C

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Washed then Sun-Dried · How to Brew Colombia La Casiana Coffee Beans? Flavor Description and Characteristics?

La Casiana in the Antioquia region is located in Colombia, about 140 miles (or 225 kilometers) northwest of the country's capital Bogotá. La Casiana's local time is now 05:41 AM (Wednesday). The local time zone is named "America/Bogota" with a UTC offset of -5 hours. Depending on your mobility, these larger destinations might interest you: San Cristobal, Villa Cesar, VERSALLES, Ubarba, Tamesis, or Monserrate. Here, you might want to check out Santa Rita, Santa Barbara, San Bartolo, Pomo, Meseta, and Los Andes. We found some clips online. Scroll down to see the favorite one or select a video collection in the navigation.

Farm Information

This farm is located in the La Casiana area of Jardin, Antioquia Province, Colombia, situated at 1,800 m. This farm is perfect for family operation. It consists of Hugo Fernando, Julian David, Carlos Andres, and William Correa.

Their parents also had a farm, so they started drinking coffee from a very young age. They purchased this farm in 2006, totaling 23 hectares, of which 4 are used for coffee. Other crops they grow include bananas and pineapples.

The picking stage is all done selectively, where one brother, William, is responsible for ensuring workers only select the ripest cherries. This is accomplished through multiple passes to ensure they select the best and most mature coffee. After harvesting, the coffee is rested for 6 hours, then pulped and submerged in water overnight. In the morning, the water is changed for 12 hours, then the coffee is sun-dried. This particular coffee is fully washed, underwater-fermented coffee from the Franco family. The farm has 15 permanent workers and 25 temporary workers, all of whom live locally. The farm is also a place for friends; they have formed a soccer team and regularly hold social activities.

The harvesting stage is all done selectively. One of the brothers, William, is responsible for ensuring workers only select the ripest cherries. This is done through many passes to ensure they only pick the best and most mature coffee. After harvesting, the coffee is rested for 6 hours, then the mucilage is removed and it is submerged in water overnight. Then in the morning, the water is changed and the coffee is left for another 12 hours. Finally, the coffee is sun-dried.

Flavor Profile

In the cupping, expect the white grape acidity upfront, which is delicious. It then transforms into syrup and toffee sweetness, giving it amazing balance. This small plot is grown by a women's team in the Vereda La Casiana area of the famous North Andes coffee region. Since coffee is central to the culture and commerce of the region, the women of this cooperative are empowered with knowledge beyond agriculture; they are entrepreneurs who spread good environmental, economic, social, and business practices. The La Casiana coffee varieties are as exciting, if not more so. These beans are grown by a group of women trying to make their mark in Colombia's male-dominated coffee industry, producing beans that deliver rich milk chocolate, caramel, and brown sugar. Join us to hear the inspiring stories of these determined and entrepreneurial women, and the journey from bean to cup.

Their inspiring stories and relentless drive are a fitting backdrop for a coffee that stands on its own—grown in the legendary high-altitude region, La Casiana delivers distinct milk chocolate and caramel flavors.

Farm Details

Farm: Los Pomos

Ownership: Franco Family

Altitude: 1,800 m

Variety: Caturra

Process: Full Underwater Fermentation

Drying: Sun-dried

Location: Jardin, Antioquia, Colombia

Region: La Casiana

Farm Area: 23 (hectares) Coffee: 4 (hectares)

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 4

Brewing Technique: Water-to-coffee ratio 1:15, 15g coffee, first pour 25g water, bloom for 25s, second pour to 120g then stop pouring, wait until the water level in the coffee bed drops to half before continuing, slowly pour until reaching 225g, extraction time around 2:00

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back end flavors of the coffee. Because the V60 has many ribs and drains faster, stopping the pour can extend the extraction time, better extracting the nutty and chocolate flavors in the back end.

Flavor: Multi-layered, overall clean, relatively light body, persistent caramel sweetness in the aftertaste, with a hint of bitterness.