2011 COE Champion Estate | What is the Flavor Profile of Spring Estate's Washed Caturra from Colombia's Huila Region?

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2011 COE Champion Farm | Flavor Profile of Finca La Primavera's Washed Caturra from Colombia's Huila Region

Colombia is currently the world's third-largest coffee-producing country, surpassed only by Brazil and Vietnam. Commercial coffee cultivation began in the 1830s, and by the 20th century, coffee had become the largest export agricultural commodity. The country's mountainous terrain combined with diverse tropical microclimates provides ideal growing conditions. A total of 75% of production is exported abroad, making it the most important source of foreign exchange income.

Traditionally, ripe coffee cherries were processed using the washed method. Over the past 15 years, Colombia's coffee research center has developed an eco-friendly system that requires minimal water usage, reducing water resource pollution by 90% and water consumption by 95%. This processing method not only effectively preserves the ecosystem but also enhances quality. Small farms typically spread parchment coffee beans on the flat roofs of their homes for sun-drying. Colombia's favorable climate with significant temperature variations allows for year-round production depending on the region. The main harvest period runs from October to February of the following year, with November and December being the peak harvest months.

Major varieties include Caturra, Colombia, Tipica, Bourbon, Maragogype, and Tabi. More than 500,000 farmers operate farms and cooperatives of all sizes across 590 municipalities and 14 main coffee-producing regions. A total of 2 million Colombians depend on coffee cultivation for their livelihood, contributing 12.5% to the country's GDP.

Finca La Primavera is the finest farm of the Los Naranjos Coffee Association, winning the 2011 C.O.E coffee competition with an unprecedented price of $45 per pound. The farm owner takes great pride in producing champion coffee. As a traceable micro-farm, this represents an extraordinary honor. At this time, the farm owner Arnulfo is training his son at the Naranjos cupping laboratory, continuously innovating to discover better varieties and processing methods to taste a glorious cup. Arnulfo says, "I must do something to dedicate to my wife and children for their support."

Farm Information

Farm Name: Finca La Primavera (Spring Farm)

Farmer: Arnulfo

Region: Hamlet of Nueva Zelanda, San Augustin Huila

Country: Colombia

Farm Size: 2.8 Hectares

Altitude: 1,840 meters

Variety: Caturra

Processing System: Fully washed and sun dried

Flowering Period: September - October

Harvest Period: March - July

Appearance: 16-17 screen

Grade: Farm Specific MicroLot

Aroma/Flavor: Almond, longan flower tea, dried longan, chocolate, caramel, peach, flower nectar, milk candy, raisins, aged tangerine peel, fig

Acidity: Grapefruit, lime, plum, slight tannin

Complexity and Other Notes: Jasmine fragrance, clean fruit aroma, special floral taste, brownie-like sweetness

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g coffee. First infusion with 25g water for 25s bloom. Second infusion to 120g, then pause. Wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.