Colombian Coffee Estates | [Snow Peak] [Huila Province, San Agustin] [Medellin] Coffee

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Colombian Coffee Estates | Flavor and Mouthfeel Comparison of [Snow Cap] [Huila Province, San Augustin] [Medellin] Coffee Beans?

1. Colombia Snow Cap Colombia Kogui Snow Cap Specialty

Region: Sierra Nevada (Santa Mata area)

Producer: Kogui Cooperative Marked as: Kogui Snow Cap

Variety: Typica

Processing Method: Traditional Washed Method

Located in the Sierra Nevada mountain range—a branch of the Andes on the Caribbean side of northern Colombia—this is Colombia's highest mountain range. The peak is covered with snow year-round. The specialty beans produced in this mountainous region are named after the Sierra Nevada range, and their recognition has gradually increased in recent years. In addition to being purchased by FNC (Colombia's national coffee organization), coffee farmers have formed cooperatives that sell externally using Sierra Nevada or Snow Cap as their small regional name.

Kogui are local indigenous Indians. Under the Colombian government's "Land Restoration Program," the Kogui people have had their land returned and have been guided and assisted in cultivating high-quality coffee beans for many years. Of the coffee produced in the Sierra Nevada mountains, 60% is purchased by FNC. As recognition has grown in recent years, this batch of Snow Cap is cultivated by indigenous Indian groups, marked as Kogui Snow Cap on the gunny sacks, with traditional Kogui attire patterns featured on the bags.

This batch of Kogui Snow Cap is grown at high altitude of 1,300 meters, Typica variety. After harvesting, high-quality parchment beans that have undergone careful washing and fermentation are selected at the cooperative's small wet mill, then sent to the dry processing plant in Santa Mata city for hulling and precise selection and grading. The high-altitude terraced cultivation pattern, sweet Snow Cap water quality, and the coffee grown here represent one of Colombia's specialty coffees promoted in recent years. The nutty flavor is prominent, with an overall rich and varied taste.

Flavor Description: Dry aroma - cooked sweetness, floral notes, honey sweetness, jasmine, wine aroma, tea fragrance, cool fragrance; Wet aroma - toffee, floral notes, mint, citrus aroma, acidity turning to sweetness, aroma directly reaching the nasal cavity; Slurping - sugar, wheat tea, oolong tea, grapefruit acidity turning to sweetness, preserved plum, when slightly cool, rich oils bring out a sweet tea sensation.

2. Colombia San Augustin Orange River Farmers Association

Origin: Huila Province

Altitude: 1,350-1,900 meters

Varieties: Caturra, Typica, Bourbon, Castillo

Processing Method: Washed Method

Colombian coffee is widely sold among many producing countries, ranking as the world's third-largest producer (first is Brazilian coffee, second is Vietnamese coffee). Among many producing countries, it is widely sold, with the most important factor being active volcanic activity that has created some of the world's most fertile soils, cultivating sweet, rich, and very appealing coffee beans that are easy to brew successfully. Whether as pure black coffee or in various recipes using Colombian coffee, both are excellent choices.

Colombia's Huila Province is located in western Colombia, where coffee grows on the canyon slopes formed at the junction of the western coastal mountains and eastern mountain ranges. This region has always been Colombia's great granary for producing fine coffee. Among them, San Augustin town has the highest production value due to the Los Naranjos (Orange River) passing through. This riverside area boasts beautiful scenery with large lavender fields, is a habitat for butterflies and hummingbirds, and is also an ancient, special, and mysterious place in Colombia with giant carved stone forests. The people living here protect the land from destruction. In 2001, farmers in the region united to improve their coffee management skills and established the Los Naranjos Coffee Association of San Augustin (La Asociacion Los Naranjos de San Augustin), with about 50 farmers joining, limiting farm size to approximately 2.8 hectares, with a yield of 1,500 to 2,000 kg per hectare.

Flavor Description: The first sip of coffee reveals noticeable acidity in the front section, but not the kind of acidity like Guatemalan coffee—it's a subtle, non-irritating fruit acidity. Both sides of the tongue clearly taste drupe fruit notes that directly carry the aroma to the nasal cavity. Not strong but pleasant—After swallowing in the back section, you first feel a dairy-like smooth mouthfeel, followed by a light but persistent aftertaste, finally ending with a very gentle sweetness—the most unforgettable aspect is the silk-like smooth texture. It is an exquisite coffee—

3. Colombia Medellin Supermo

Colombian green coffee bean grades are divided into Supremo (Supermo), Excelso, and UGQ (Supreme Quality). The Excelso grade includes Kreuz coffee exported to Germany and Europa coffee exported to Nordic countries. In most coffee shops, you can buy both Excelso and Supremo grade coffees. The professional distinction between them is: Supremo coffee uses larger coffee beans, with raw materials taken from newly harvested coffee beans, making it easier to ensure product quality. Excelso grade coffee typically has a milder taste than Supremo and slightly higher acidity, but both belong to the aromatic category of coffee, with medium-sized grains and excellent fruit quality.

Colombian coffee is often described as having a silky smooth texture. Among all coffees, it has the best balance, with a soft, sweet, and mellow taste that can be enjoyed at any time. The Supremo variety accounts for only about 10% of all coffee original beans. However, the standard Excelso is also a type of high-quality original bean, popular among consumers whether consumed as single-origin or in blends. The greatest characteristic of 'Colombian coffee' is its richness and sweetness. Combined with rounded acidity, intense bitterness, and sweet aroma, its flavor is very unique. It is a high-quality coffee original bean that fully expresses coffee characteristics.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, bloom for 25 seconds. Second infusion to 120g water, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring. Slowly pour until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly express the front, middle, and back section flavors of the coffee. Because V60 has many ribs and drains quickly, pausing during pouring can extend extraction time, better extracting the nutty and chocolate flavors in the tail section.

Flavor: Multi-layered variations, overall clean, lighter mouthfeel, persistent caramel sweetness in the aftertaste.

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