Flavor Profile of Colombia Finca El Arbol Rose Valley Anaerobic Double Enzyme Washed Pour-Over Coffee

Colombia has long been known for high-quality coffee, and in recent years it has actively developed innovative processing methods, with explosive aromas that have impressed many coffee enthusiasts. Today, FrontStreet Coffee introduces a specially processed Colombian coffee.

FrontStreet Coffee Colombia Finca El Árbol Rose Valley

Estate: Colombia Finca El Árbol
Region: Santander region
Processing: Anaerobic double enzyme washed
Altitude: 1700m
Variety: Caturra

Santander Region

Finca El Árbol is located in the Santander region of Colombia, a famous region in the north of the country, bordering the Magdalena River to the west, with growing altitudes of approximately 1400-1600 meters. Beans from this region are known for intense flavors, a long aftertaste, and a unique fresh herbal character.

Finca El Árbol

The owner of Finca El Árbol, Vargas, has been growing coffee there for up to 20 years. On the farm, only fully mature, bright red cherries are selected for picking. Defective floating beans are removed through washing, followed by two rounds of anaerobic fermentation with special enzyme groups. Considerable care also goes into drying, avoiding excessive temperatures and adopting a slow drying method.

Processing Method

This FrontStreet Coffee Colombia Rose Valley bean uses the popular special anaerobic processing method of recent years. Defective beans are removed by washing, and finally the processed beans are placed in a sealed container. Carbon dioxide is injected to displace oxygen, slowing the decomposition rate of sugars in the coffee mucilage in an oxygen-free environment. The pH also decreases more slowly, extending the fermentation time and developing better sweetness and more balanced flavors.

FrontStreet Coffee's double enzyme washed Rose Valley from Colombia features stunning peach characteristics, accompanied by aromas of ripe fruits like strawberries and honeydew melon, with notes of rose and champagne.

Caturra

Caturra is a natural variant of Bourbon, discovered in Brazil in 1937. Its plant is shorter than Bourbon, more compact.

Caturra is suitable for cultivation at altitudes of 700-1750 meters, with higher altitudes producing better flavors. In the cup it often shows refreshing fruit acidity and light sweetness.

When lightly roasted, Caturra shows obvious acidity and overall brightness. With proper handling, sweetness can be expressed very well, but the body is relatively lower than Bourbon and the cleanliness of the mouthfeel is somewhat lacking.

Typically, Caturra has red berries, but in very rare regions there are yellow Caturras, such as the very few grown in Hawaii.

FrontStreet Coffee Roasting Recommendations

Bean entry temperature: 180°C; yellowing point: 6'00", 151°C; first crack: 9'48", 183.3°C; develop for 2'10" after first crack; discharge at 197°C.

FrontStreet Coffee Brewing Recommendations for Rose Valley

Brewing Parameters:
15g of coffee grounds
Coffee-to-water ratio: 1:15
Water temperature: 91°C
Grind size: BG#6S

Brewing Method:
First infusion: 30g of water for a 30-second bloom (timing starts when the bloom begins)
Second infusion: small water flow to 125g
Third infusion: slightly larger water flow to 225g, total time 2'00"

Flavor Description of FrontStreet Coffee Colombia Finca El Árbol Rose Valley

In terms of processing, FrontStreet Coffee's Rose Valley uses a double anaerobic enzyme wash, which results in more pronounced acidity. Overall, it tastes more like a cup of juice, with grape and strawberry sensations mixed with floral notes. FrontStreet Coffee's Colombia Flower Moon Night, which also uses anaerobic processing, is more balanced, with floral and strawberry notes accompanied by a black cocoa aftertaste, creaminess, and fermentation characteristics.

FrontStreet Coffee Recommendation

If the anaerobic, fruit-driven side of Colombia appeals to you, FrontStreet Colombia Finca La Divisa Sidra is a natural place to look next. Processed anaerobically as a natural, it transforms the fermentation into tropical fruit, and roasted medium-light it works as pour-over, cold brew, drip bag, or moka, showing passion fruit, grape, apricot, and dried fruit.

For a clearer read on Colombia's classic washed expression, FrontStreet Colombia Huila comes from the country's most famous specialty region, where growing altitudes sit above 1500 meters. Roasted medium-dark, it highlights dark chocolate and nutty sweetness, with balanced crema and a full body, and it is just as comfortable in a pour-over or French press as it is pulled as espresso for an americano or latte. If you want a shop-style espresso built on the same character, FrontStreet Premium Blend pairs Brazil's creamy nuttiness with Colombia's deep chocolate bitterness and a fine golden crema.