Colombia Finca El Paraiso SOE Double Anaerobic Process Coffee Beans Flavor Characteristics and Story

Colombia is the world's third-largest coffee producer and the largest producer of washed Arabica varieties globally, holding a special position in the coffee world. The national government mandates that only Arabica varieties can be cultivated in its producing regions, and with the support of the NFC organization, Colombia has achieved its current prominent status in coffee. Recently, Finca El Paraiso from Colombia has become a topic of discussion, as Luckin Coffee launched its new small black cup series featuring Finca El Paraiso SOE. People are eagerly discussing what flavors Luckin's new Finca El Paraiso SOE offers.

Finca El Paraiso

Finca El Paraiso is a coffee farm that Mr. Diego Samuel began operating in 2008. Initially just a small 2.5-hectare family-owned estate, the farm owner invested the surplus from each year's harvest into coffee agricultural research and continuously studied how to better produce specialty flavors.

In 2015, he participated in a local regional competition for the first time, where coffee beans from Finca El Paraiso won first place. After gaining recognition through this victory, he received industry approval and became more motivated to promote specialty coffee cultivation. Through his company Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego created new innovative technologies to improve and stabilize coffee quality. He said that he likes to step out of his comfort zone because it constantly helps him progress.

Finca El Paraiso is located in the Cauca region of Colombia. Cauca province is a certified Colombian coffee-producing region with an average altitude of 1758m, reaching up to 2100m at its highest points. The area's topography, precipitation, temperature, and volcanic soil provide ideal conditions for coffee growth.

Eighty percent of Cauca region is mountainous, with parallel mountain ranges in the eastern and central parts, forming part of the Andes Mountains. The central mountain range includes two main volcanoes, Sotara and Petacas. Similar to other southwestern producing regions, Cauca province shows a distinct monomodal precipitation pattern, with the dry season mainly occurring from August to September each year. The subsequent rainy season brings a concentrated coffee flowering period, followed by a concentrated coffee harvest season the next year.

Currently, Finca El Paraiso primarily grows varieties such as Bourbon, Laurina, Gesha, and Castillo, and is planning to experiment with more different varieties.

Processing Method: Anaerobic Washed

On FrontStreet Coffee's bean list, there happens to be a FrontStreet Coffee Colombia Finca El Paraiso Sakura coffee bean, which we can use to understand the flavors of Finca El Paraiso.

In recent years, anaerobic processed coffee beans have become very popular in the market. When raw coffee beans ferment in an anaerobic environment, the originally light and aromatic fruit flavors develop into rounder fermented fruit flavors and sweetness. The brewed black coffee has lower bitterness, making it easily acceptable even to those who don't typically drink coffee. This FrontStreet Coffee Finca El Paraiso Sakura coffee bean uses double anaerobic washing, meaning it undergoes two constant-temperature anaerobic fermentations, with washing in between to remove the mucilage layer. This slows down the decomposition of pulp and mucilage, thereby extending the fermentation process, followed by sun-drying. This method more effectively highlights the explosive sweetness of the coffee beans.

Anaerobic fermentation has been a very popular post-processing method in recent years. It typically involves placing coffee cherries in sealed containers or in washing tanks for water fermentation. During this process, different microorganisms are used for fermentation to create special flavors. After fermentation is complete, these coffee cherries are then sun-dried.

Characteristics of anaerobic fermentation processing: Using stainless steel containers (which don't absorb previous coffee bean flavors) to hold coffee cherries results in cleaner flavors; fermentation in a sealed environment makes various factors easier to control, making each batch of processed coffee beans more consistent, and aromatic substances less likely to volatilize; fermentation in an oxygen-free environment produces rounder flavors, often with cheese and cream aromas; coffee beans processed with this method typically have fuller body and wine-like aromas.

FrontStreet Coffee · Colombia Finca El Paraiso Sakura Coffee Beans

Region: Cauca, Finca El Paraiso

Altitude: 2050 meters

Processing Method: Double Anaerobic Washed

Grade: SUPREMO

Variety: Castillo

Raw Beans

The variety of this bean is Castillo. Castillo is one of the most widely planted coffee varieties in Colombia, gaining popularity due to its excellent resistance to leaf rust disease.

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

Roasting

FrontStreet Coffee has been involved in coffee roasting since entering the coffee industry. FrontStreet Coffee's roasting goal is to reflect the flavors of the coffee's origin. For this FrontStreet Coffee Finca El Paraiso Sakura Colombian coffee bean, FrontStreet Coffee uses medium-dark roasting to express its unique flavors and highlight sweetness.

Eight hours after roasting is complete, FrontStreet Coffee conducts cupping of samples and adjusts the roasting curve. The final cupping notes reveal aromas of mint and mugwort, with flavors of strawberry, jam, citrus, and chocolate.

Pour-over Method

FrontStreet Coffee suggests using freshly roasted coffee beans for brewing to fully experience the rich flavors of coffee. Coffee beans shipped by FrontStreet Coffee are all roasted within 5 days, because FrontStreet Coffee deeply understands that coffee bean freshness greatly affects flavor. FrontStreet Coffee's roasting philosophy is "freshly roasted good coffee," ensuring that every customer who places an order receives the freshest coffee possible. The coffee's resting period is about 4-7 days, so when customers receive their coffee, it's at its optimal flavor peak.

Filter: V60 dripper

Water Temperature: 91°C

Bean Amount: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine grind (80% passing through China standard #20 sieve)

Brewing Method: Three-stage extraction. Use 30g of water for 30-second bloom, then continue pouring with a small circular motion to 125g for the first stage. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. Wait for the coffee liquid to finish dripping from the filter cup, then remove the filter cup. (Timing starts from the beginning of the bloom) Total extraction time is 2'00".

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