Highest COE Gold Standard | Characteristics of Colombia Hacienda El Paraiso Coffee & Colombian Coffee Special Processing Methods

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Three Cordillera mountain ranges run north-south throughout Colombia, extending into the Andes Mountains. Local coffee farmers grow coffee along the highlands of these mountain ranges, benefiting from diverse climatic conditions for production. Due to variations in terrain and altitude, Colombia's coffee industry largely operates on a small-scale farming model.

Colombian Coffee Classification

Unlike coffee-producing countries in Central America, which typically classify coffee by growing altitude, Colombian coffee is graded by bean size. Among these, Supremo grade with beans above 17 mesh is the largest, followed by EXCELSO EXTRA, which mainly consists of 16 mesh beans.

Cauca Region Coffee

The Colombian Cauca growing region has an altitude of approximately 1500-2100 meters. The varied mountainous terrain and climate result in slow coffee production, which creates this richly flavored, well-balanced FrontStreet Coffee Colombia.

The growing region is surrounded by high mountains. The magnificent peaks block air currents and moisture from the Pacific Ocean, as well as trade winds from the south, thereby maintaining a stable climate in the region. Located near the equator, it receives abundant sunlight. The stable climate and sufficient sunshine guarantee consistent coffee quality.

Cauca coffee is hand-picked and wet-processed. Furthermore, in an environment where many coffee-growing regions are replacing ancient coffee varieties with new ones to pursue better disease resistance and higher yields, the Cauca region is unique for its predominantly Caturra varieties, along with ancient varieties such as Typica and Bourbon.

Paradise Estate

Paradise Estate is located in Colombia's Cauca province. It is a coffee estate that Mr. Diego Samuel began operating in 2008, initially as a small 2.5-hectare semi-family-run estate. The owner invests the surplus from each harvest into coffee agricultural research and continuously studies how to produce coffee with specialty flavors.

In 2015, he participated in a local regional competition for the first time and won first place. After becoming famous overnight, he gained recognition from the industry, which motivated him further in promoting specialty coffee cultivation. Paradise Estate currently mainly grows varieties such as Bourbon, Laurina, Geisha, and Castillo, and is planning to try cultivating more different varieties. This is truly an impressive specialty estate.

In the COE auction in November, although Paradise Estate's double fermentation processing method ranked 10th, it achieved the highest auction price of the year, setting a record for the highest auction price in Colombian history!

Experimental Processing Methods

The experimental processing method developed by Diego is quite complex, which explains why its flavor is exceptionally unique. For example, involves first conducting 24 hours of full fruit anaerobic fermentation in sealed containers with red cherries, followed by 36 hours of pulp anaerobic fermentation after removing the fruit skin, hence the name double anaerobic fermentation processing method. During the fermentation process, Diego uses specific containers, and temperature requires continuous monitoring. has a 28-hour first fermentation stage and a 40-hour second stage. The post-fermentation drying also adopts different parameters in stages to achieve optimal flavor development.

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