Franco Family Coffee Farm - Colombia La Casiana Estate Coffee Bean Flavor Notes: FrontStreet Coffee's Selection

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Franco Family Coffee Farm - What are the Coffee Bean Flavors from Colombia's La Casiana Farm? FrontStreet Coffee's Brewing Recommendations

This farm is located in the La Casiana region of Jardin, Antioquia Province, Colombia, situated at 1,800 meters. This particular coffee comes from the Franco family's fully washed, water-fermented coffee. 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 football team and regularly hold social activities. This farm is perfectly suited for family operation. It consists of Hugo Fernando, Julian David, Carlos Andres, and William Correa. Their parents also have 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 "Finca La Casiana" farm has been producing coffee since 1987 by the Uribe brothers. The farm infrastructure is continuously improved, using 100% sustainable agricultural techniques to provide quality products. To ensure consistency of high-quality coffee in every cup, the agricultural process is carefully monitored through soil analysis, weeding, fertilization, and selective pruning.

The farm now has its own wet mill, water reservoir, housing for workers with electricity, and internal roads.

The picking stage is done selectively, with one of the brothers, William, responsible for ensuring workers only select the most ripe 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, followed by changing the water in the morning for 12 hours, after which the coffee is sun-dried.

The harvesting stage is done selectively. One of the brothers, William, is responsible for ensuring workers only select the most ripe cherries. This is accomplished through many passes to ensure they pick only the best and most mature coffee. After harvesting, the coffee is rested for 6 hours, then the pulp is removed and it is submerged in water overnight. The water is then changed in the morning, and the coffee is left for another 12 hours. Finally, the coffee is sun-dried. In cupping, there is white grape acidity, which is delicious. It then transforms into sweetness reminiscent of syrup and toffee, giving it amazing balance.

Farm Information

Farm: Los Pomos
Ownership: Franco Family
Altitude: 1,800 m
Variety: Caturra
Process: Fully washed fermentation, then sun-dried

FrontStreet Coffee's Brewing Recommendations:

V60 dripper, 15g of coffee, water temperature 90°C, grind level 3, water-to-coffee ratio close to 1:15

30g of water for bloom, bloom time 30s

Pouring stages: Pour water to 110ml, pause, wait for water level to drop to 1/3, then slowly pour to 225ml and stop.

That is 30-110-85.

Other Drip Brewing Recommendations:

French Press: Recommended grind level 3.5-4, water temperature 90°C

AeroPress: Recommended grind level 2.5, water temperature 90°C

Pour-over: Grind level 3.5, water temperature 91°C

Grind level 3.5 - water temperature 90°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473