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

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

La Casiana sits in the Antioquia region of Colombia, roughly 140 miles (225 kilometers) northwest of the capital, Bogotá. The area belongs to the "America/Bogota" time zone, with a UTC offset of -5 hours. Depending on how far you are willing to travel, larger destinations nearby include San Cristobal, Villa Cesar, Versalles, Ubarba, Tamesis, and Monserrate. Coffee lovers exploring the immediate vicinity may also want to look for Santa Rita, Santa Barbara, San Bartolo, Pomo, Meseta, and Los Andes.

Farm Information

This farm lies in the Vereda La Casiana area of Jardin, Antioquia Province, Colombia, at an altitude of 1,800 m. It is ideal for family operation, run by four brothers: Hugo Fernando, Julian David, Carlos Andres, and William Correa.

Their parents also farmed coffee, so the brothers have been drinking coffee since early childhood. They purchased this farm in 2006 — 23 hectares in total, of which 4 hectares are planted with coffee. Other crops on the property include bananas and pineapples.

Harvesting is entirely selective. William is the brother responsible for making sure pickers take only the ripest cherries, which is achieved through multiple passes so that only the best and most mature coffee is brought in. After harvesting, the cherries rest for 6 hours, then they are pulped and submerged in water overnight. The following morning, the water is changed and the coffee is left for another 12 hours before being sun-dried. This particular lot is a fully washed, underwater-fermented coffee from the Franco family. The farm employs 15 permanent workers and 25 temporary workers, all of whom live locally. It is also a social hub — the brothers have formed a soccer team and regularly organize community activities.

Flavor Profile

In the cup, expect a white grape acidity up front — bright and delicious — which then transforms into syrup and toffee sweetness, giving the coffee remarkable balance. This small plot is grown by a women's team in the Vereda La Casiana area of the famous North Andes coffee region. Because coffee sits at the heart of the region's culture and commerce, the women of this cooperative are empowered with knowledge that goes well beyond agriculture; they are entrepreneurs who champion good environmental, economic, social, and business practices.

The varieties behind La Casiana are just as exciting. These beans are produced by a group of women working to make their mark in Colombia's male-dominated coffee industry, delivering rich notes of milk chocolate, caramel, and brown sugar. Their inspiring stories and relentless drive are a fitting backdrop for a coffee that stands entirely on its own — grown in this 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: Fully washed, underwater fermentation

Drying: Sun-dried

Location: Jardin, Antioquia, Colombia

Region: La Casiana

Farm Area: 23 hectares (4 hectares under coffee)

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 with 15g of coffee. First pour 25g of water to bloom for 25 seconds. Second pour up to 120g, then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly up to 225g. Total extraction time around 2:00.

Analysis: A three-stage pour clearly separates the front, middle, and back-end flavors of the coffee. Because the V60's many ribs accelerate drainage, stopping the pour extends contact time and draws out more of the nut and chocolate notes in the back end.

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

FrontStreet Coffee Recommendation

If La Casiana whets your appetite for Colombian coffee, FrontStreet Coffee's washed Huila makes an excellent next step. Huila Province, in the southern part of Colombia's central mountain range, is the country's most celebrated specialty coffee region — a landscape of rolling hills planted at altitudes above 1,500 m, where the meeting of Colombia's most important rivers supplies abundant water and moisture. Roasted medium-dark, this washed lot brings out the sweetness of dark chocolate and nuts, with moderate body and a full, smooth mouthfeel.

That versatility is exactly what Colombian coffee is known for: it works equally well as a pour-over single origin, pressed through a French press, pulled on an espresso machine, or brewed in a moka pot. The same Huila beans stand up beautifully to milk, making them a dependable base for lattes and Americanos alike.

For drinkers chasing something more adventurous, FrontStreet Coffee also offers a Sidra lot from the Finca La Frontera estate, processed as an anaerobic natural. After fermenting in a sealed, low-oxygen environment, the coffee turns toward vivid tropical fruit aromas — passion fruit, grape, apricot, and dried fruit — best enjoyed as a pour-over, cold brew, or drip bag at a medium-light roast.