Colombian vs Brazilian Coffee Beans: Flavor Differences and Premium Huila Coffee Bean Shop Recommendations

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FrontStreet Coffee has always placed great emphasis on the altitude of coffee beans, as different growing factors such as altitude, soil, and climate all affect the flavor expression of coffee beans. The higher the altitude, the harder the coffee beans and the more refined the flavor. So what are the flavor differences between Colombian coffee beans and Brazilian coffee beans, both from the Central and South American region? FrontStreet Coffee will discuss this in this article.

World's First and Second Largest Arabica Coffee Bean Producing Countries

As the world's largest producer of Arabica coffee beans, Brazil has an average annual production of over 35 million bags (60kg per bag), accounting for more than 30% of the world's total coffee bean production. Brazil's main Arabica coffee varieties are predominantly Bourbon, followed by Caturra, Catuai, and Mundo Novo. However, these coffee varieties have production cycles - they thrive one year, reduce production the next, and then thrive again in a continuous cycle. Generally, production in even years is higher than in base years, so despite high annual production, it's unstable each year, leading to significant price fluctuations. When Brazilian coffee bean prices fluctuate, coffee beans from other regions also fluctuate accordingly. (Truly the leader!)

In contrast, Colombia, as the world's second-largest Arabica coffee bean producer, doesn't experience these cyclical production fluctuations. Additionally, Colombia is located in a low-latitude region, allowing coffee to be harvested year-round, while Brazil can only harvest once a year. Colombia primarily grows Caturra and Catuai varieties.

Brazilian Coffee Bean Cultivation & Flavor Characteristics

Brazil began cultivating coffee in 1727, initially planting coffee in Pará province in northwestern Brazil near the equator. This practice became a trend over the subsequent 200+ years, with Brazil's coffee cultivation continuously expanding southeastward. However, that region lies between 20-30 degrees south latitude, and the slightly higher latitude means frost occurs in winter, preventing coffee cherries from ripening and causing significant losses for coffee farmers. Later, attempts were made to develop coffee cultivation in Minas Gerais state, north of São Paulo, where the climate is warmer and frost doesn't occur in winter. This region later became one of Brazil's main production areas for premium Arabica coffee beans.

Compared to other coffee-producing countries in Central and South America, Brazil's altitude is relatively low, with many coffee growing areas below 1000m. Of course, there are also areas above 1000m, such as the Queen's Estate coffee beans sold by FrontStreet Coffee, which are grown at altitudes above 1400m, making it one of the few high-altitude Arabica coffee bean growing areas in Brazil. Due to the flat and monotonous terrain, lack of diverse climate conditions, and non-shaded cultivation, Brazilian coffee beans have low acidity, prominent nutty flavors, sweet chocolate notes, and good body. Friends who don't like acidic coffee can choose Brazilian coffee beans.

Colombian Coffee Bean Cultivation & Flavor Characteristics

Colombia boasts rich topography, low latitude, and high altitude, providing excellent growing conditions for premium coffee beans. Colombian coffee is typically grown at altitudes between 1200-1900m. This region, blessed with beautiful mountains and waters, naturally has superior conditions compared to Brazil, resulting in premium Arabica coffee beans with amazing flavor explosiveness.

Colombian coffee growing regions are located between 3-8 degrees north latitude, belonging to the low-latitude coffee belt, allowing for two harvests annually. Commercial-grade coffee beans are generally grown in the central and northern regions, with an average altitude of only about 1000m. Coffee produced in these two regions has lower acidity (because the altitude isn't high enough to create significant day-night temperature differences that slow cherry maturation and develop more flavors). Premium-grade coffee beans are generally grown in the southern regions at altitudes above 1500m. Coffee produced in this area has refined acidity and berry notes, with a sweet caramel aftertaste and very noticeable sweetness.

Differences in Processing Methods Between Brazilian and Colombian Coffee Beans

Most Brazilian coffee beans use the semi-dry (pulped natural) processing method, also called the honey process. Unlike traditional dry processing, semi-dry processing removes the cherry skin and pulp, allowing control over the fermentation degree of the coffee beans with mucilage. Traditional dry processing dries the cherries with their skin and pulp intact, making it impossible to monitor the mucilage fermentation. Semi-dry processing is a method between dry and wet processing but eliminates the "tank fermentation and fresh water washing" steps of wet processing, instead directly drying the beans in sunlight. Although the methods may seem similar, without the fermentation step, the coffee bean flavors are completely different. FrontStreet Coffee believes that semi-dry processing can achieve the cleanliness of washed coffee while maintaining the fermented character and sweetness of dry processing.

Most Colombian coffee beans use the washed processing method. Selected coffee cherries are placed in a depulper to initially remove their skin and pulp. Coffee beans with remaining pulp and mucilage are placed in water to ferment for about 24 hours. After fermentation, the parchment coffee beans are placed in flowing water channels to wash away the pulp and mucilage. After washing, the coffee beans are dried either by sun-drying or using mechanical dryers until the moisture content reaches about 12%, and finally the parchment is removed from the green coffee beans.

FrontStreet Coffee believes that washed processing results in clean coffee flavors with bright acidity and can reduce coffee defect rates, thus better showcasing the quality of coffee beans. This is why most of our daily coffee series prioritize washed batches, such as the Huilan region introduced today. With the support of washed processing and medium-dark roasting, it displays aromatic notes of dark chocolate, caramel, and nuts.

FrontStreet Coffee: Colombian Huilan Coffee Beans

• Region: Huilan
• Altitude: 1500-1800 meters
• Processing: Washed
• Variety: Caturra
• Flavor: Nuts, dark chocolate, caramel, soft fruit acidity

Premium Coffee Recommendations from Colombia's Huilan Region

FrontStreet Coffee's flavor descriptions for each coffee are based on freshly roasted beans. If coffee beans have been stored for more than a month, some aromas may have been lost, making it difficult to reproduce the intended flavors during brewing. FrontStreet Coffee deeply understands the importance of freshness, so we ensure that only coffee beans roasted within 5 days are shipped, allowing everyone to enjoy the most complete flavor period upon receipt.

Considering that the Huilan daily coffee beans use medium-dark roasting with flavors leaning toward rich nutty and chocolate notes, the deeper roasting makes the coffee beans more porous and the coffee powder more absorbent. To avoid over-extraction, FrontStreet Coffee uses medium grind size and medium water temperature, paired with a KONO dripper for extraction.

Brewing parameters: KONO dripper, 90°C water temperature, 75% pass-through rate with #20 standard sieve, 1:15 coffee-to-water ratio, 15g coffee dose, three-stage extraction

Pour the coffee powder into a V60 dripper, use twice the weight of the coffee powder in water to moisten the coffee bed, forming a dome and let it bloom for 30s. Then use a small water stream to pour in circles from inside to outside until reaching 125g for the first stage. Wait until the coffee bed drops to half the dripper's height, then continue with the same fine water stream for the third stage to 225g. Remove the dripper once all coffee liquid has filtered through, taking about 2 minutes total.

This Colombian Huilan daily coffee has distinct roasted aromas of chocolate, nuts, and caramel. It's smooth and sweet with moderate body and a clean taste. As the temperature decreases, you can experience pleasant soft acidity.

Important Notice :

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