How Should Colombian Coffee Be Roasted? Introduction to Colombia's Acedga Cooperative

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The Excellence of Colombian Coffee

Among numerous coffee-producing countries, Colombian coffee ranks third globally in production (after Brazil and Vietnam). Its widespread success is primarily attributed to the active volcanic activity that has created some of the world's most fertile soil. This enables the cultivation of sweet, rich, and highly appealing coffee beans that are relatively easy to brew successfully. With Colombian coffee, you can enjoy a sophisticated atmosphere at home without visiting a café. Whether consumed as pure black coffee or in various recipes, Colombian coffee offers excellent choices. Most international coffee chains source their coffee primarily from Colombia.

Evolution Beyond Commercial Coffee

In recent years, coffee competitions have increased farmers' incomes, helping Colombian coffee shed its former reputation as merely base coffee. Previously, it was typically regarded as commercial bulk coffee or base blend beans, rarely standing alone as specialty coffee. Coffee quality was judged solely by bean size, though this grading system only represents bean dimensions and has no correlation with quality, making it an outdated classification system. Instead, excellent Colombian coffee comes from farms or cooperatives located in high-altitude primary rainforests, where coffee grows naturally without fertilizers or pesticides. These farms typically have small production yields, producing firm, hard coffee beans that are smaller and display a blue-green color.

The Tolima Region's Acegda Cooperative

Located in the Tolima production region south of Colombia's capital Bogotá, the Acegda Cooperative primarily cultivates Caturra variety coffee beans, with sizes around 17-18 screen and processed using the washed method. Through over a decade of research and development, Colombia's washed processing has reduced water consumption by 95% and pollution by 90% (similar to practices used by women's cooperatives). This not only preserves the natural ecosystem but also adds more complexity and layers to the coffee's flavor profile. Manual sorting results in fewer defective beans and less coffee damaged by pulp removers (Buloque has photographs), meaning the roasting curve can be steeper to preserve more floral aromas while reducing woody, musty flavors.

Light Roast Profile (City Roast)

Due to the low defect rate in the coffee beans, the light roast stage aims to enhance the Acegda coffee's acidity, making it stronger, brighter, and cleaner. The dry fragrance after grinding reveals a grain-like aroma reminiscent of rice bran. When brewed, the wet aroma emits the fresh scent of apples with the acidity of kumquats and lemons. The mouthfeel is clean and brisk, with all flavors well-balanced, while the aftertaste releases blueberry aromas.

Dark Roast Profile

Featuring the aroma of dried longan and the sweetness of caramel chocolate cookies, the coffee offers a smooth entrance where fruity acidity flashes briefly before transforming into sweetness. The taste profile emphasizes sweetness rather than richness, with a nutty almond aftertaste.

Roasting Approaches for Colombian Coffee

When dark roasting Colombian coffee, two flavor profiles can be achieved: 1) A smooth maple syrup profile emphasizing sweetness, or 2) An intense caramel macchiato profile emphasizing richness. The desired style can be outlined in your mind before roasting begins.

Brewing Recommendations

FrontStreet Coffee recommends brewing Colombian coffee with water at 90°C to highlight its distinct tropical fruit flavors.

About FrontStreet Coffee: FrontStreet Coffee is a roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known coffee beans. They also provide online services at https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473