Colombia Heavenly Estate Anaerobic Washed Coffee Beans: Flavor Profile Characteristics and Brewing Parameters

Luckin Coffee has finally moved past its earlier series of financial fraud crises, and its recent collaboration with Yeshu went viral. The SOE series, especially the previously popular Huakui SOE, introduced many people to the Huakui coffee bean. This time, Luckin has launched a Finca El Paraiso SOE, so it makes sense to get to know this farm. As it happens, FrontStreet Coffee also carries beans from Finca El Paraiso, so let FrontStreet Coffee introduce this coffee.

Finca El Paraiso

Finca El Paraiso is a coffee farm that Mr. Diego Samuel began operating in 2008. At first it was just a small 2.5-hectare family-owned farm. The owner invested the surplus from each year's harvest into coffee agriculture research and kept studying how to produce specialty flavors better.

In 2015, he entered a local regional competition for the first time, and Colombia's Finca El Paraiso coffee beans won first place. After becoming famous overnight, he gained recognition from the industry and became even more motivated to promote the cultivation of specialty coffee.

Through his company Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego created new technologies to improve and stabilize coffee quality. He says he likes to step out of his comfort zone, because it continuously helps him improve.

Colombia, where Finca El Paraiso is located, is one of the world's earliest producing countries to research modern anaerobic fermentation processing, and Finca El Paraiso is also committed to developing processed, flavorful coffee beans. Its relatively famous Strawberry Yogurt and Cherry Blossom are flavors produced through this type of processing technique.

Processing Method

Anaerobic fermentation is a very popular post-processing method in recent years. Typically, coffee cherries are placed in an anaerobic environment for fermentation, then removed from the anaerobic environment for further processing to become anaerobic fermented coffee beans. The Finca El Paraiso Cherry Blossom coffee beans introduced by FrontStreet Coffee use a double anaerobic washed processing method.

After removing the coffee cherries from the anaerobic environment, the pulp and skin are removed by machine, and the beans with mucilage are placed in an anaerobic environment in plastic bags or other sealed containers for another round of anaerobic fermentation. A processing method that goes through the above two anaerobic fermentations is called double anaerobic fermentation.

This Colombian Finca El Paraiso belongs to the double anaerobic washed category. After two anaerobic fermentations, the beans are removed from the anaerobic environment and undergo washed processing. After washing off the mucilage layer, they are sun-dried until the moisture content drops to around 11%.

Coffee Variety

The variety of this Colombian Finca El Paraiso coffee bean is Castillo.

Castillo is one of the most widely planted coffee varieties in Colombia, and it became popular for its excellent resistance to leaf rust disease.

Starting in 1961, CENICAFE began researching the Timor variety with Robusta lineage. CENICAFE continued its research and development and released the second disease-resistant variety Tabi (a hybrid of Typica, Bourbon, and Timor) in 2002, then released the most successful disease-resistant variety to date, Castillo, in 2005. After the massive outbreak of leaf rust in 2008, Colombia began vigorously promoting the cultivation of Castillo.

FrontStreet Coffee Roasting and Cupping

For coffee beans with such special fermentation aromas and unique flavors, FrontStreet Coffee uses light roasting to express the original flavors of the beans as fully as possible.

Cupping this Finca El Paraiso Cherry Blossom coffee bean, we found flavors of mugwort, basil, mint, berries, and osmanthus.

Brewing Flavors

To express the best flavors of the coffee, you should brew it while the beans are in their optimal state. FrontStreet Coffee suggests using freshly roasted beans for brewing, which lets you experience the flavors of the coffee to the greatest extent. The beans shipped by FrontStreet Coffee are all roasted within 5 days, because FrontStreet Coffee deeply understands that freshness has a great impact on flavor. FrontStreet Coffee's roasting philosophy is Freshly Roasted Good Coffee, ensuring that every customer who places an order receives the freshest coffee when it arrives. The resting period is about 4-7 days, so by the time customers receive it, it is at its peak flavor.

Brewing Parameters

Coffee powder amount: 15 grams
Ratio: 1:15
Water temperature: 91 degrees Celsius
Grind size: 80% pass-through rate with 0.85mm sieve
Filter: Hario V60 #01 filter

Brewing Process

First infusion: 30 grams of water for a 30-second bloom
Second infusion: inject 95 grams of water (scale shows 125 grams), completed in about 1 minute and 5 seconds
Third infusion: inject 100 grams of water (scale shows 225 grams)
Extraction time: 1 minute and 45 seconds
Because this is an anaerobic type of coffee bean, the extraction time will be slightly faster than regular coffee beans.

Flavor Description

Distinct spiced tea, citrus-like acidity, smooth, with slight floral notes and a moderate body.

FrontStreet Coffee Recommendation

If the anaerobic character of Finca El Paraiso is what draws you in, FrontStreet Colombia Finca La Divisa Sidra is the closest match. Processed anaerobically as a natural, it turns fermentation into tropical fruit, and roasted medium-light it suits pour-over, cold brew, drip bag, and moka pot, showing passion fruit, grape, apricot, and dried fruit with a rich, complex aroma.

For a clearer picture of Colombia's classic washed style, FrontStreet Colombia Huila comes from the country's most famous specialty region, where altitudes sit above 1500 meters. Roasted medium-dark, it highlights dark chocolate and nutty sweetness with balanced crema and a full body, so it fits pour-over and French press as easily as espresso for an americano or latte.