Colombia Rose Valley Anaerobic Dual Enzyme Washed Specialty Coffee Beans - Variety, Origin, Estate, Flavor Profile

In recent years, as peach oolong flavored products have gained popularity, many customers visiting FrontStreet Coffee have asked if we have peach-flavored coffee beans. Yes! FrontStreet Coffee's barista immediately brings out the FrontStreet Coffee Rose Valley from Colombia, opens the lid, and everyone's reaction is remarkably consistent: "Wow, I want this!! It smells amazing!" In this article, FrontStreet Coffee will introduce this sweet and enticing FrontStreet Coffee Colombia Rose Valley coffee bean.

Origin and Region

FrontStreet Coffee's Rose Valley comes from the Big Tree Estate in Colombia's Santander region. Santander is located in northern Colombia, bordering the Magdalena River to the west, with cultivation altitudes of approximately 1,400-1,600 meters and an area of 30,537 square kilometers. Santander is a very important yet rarely mentioned province—it was actually the first province in Colombia to start growing coffee and currently accounts for about 5% of Colombia's total coffee production. Through cupping, FrontStreet Coffee has found that coffee beans from this region are known for their intense flavors, long-lasting aftertaste, and unique fresh herbal notes.

Farm and Processing

Big Tree Estate owner Vargas has been growing coffee at Big Tree Farm for up to 20 years. When processing coffee cherries at Big Tree Estate, only fully mature, bright red coffee cherries are selected for picking. Through washing, defective floating beans are removed, followed by two rounds of anaerobic fermentation with special enzyme groups, while also paying great attention to the drying process of the coffee beans. During drying, excessively high temperatures are avoided, adopting a slow drying method.

Coffee Processing Method

Earlier when FrontStreet Coffee introduced Big Tree Estate, we briefly mentioned double anaerobic enzyme fermentation processing. Anaerobic fermentation is a processing method that has been widely used in recent years. It mimics red wine processing methods, where carbon dioxide is injected into a sealed container to expel oxygen, slowing down the decomposition speed of sugars in coffee mucilage in an oxygen-free environment. The pH value also declines more slowly, extending fermentation time to develop better sweetness and more balanced flavors.

Anaerobic double enzyme washed processing adds special enzymes for secondary anaerobic fermentation based on anaerobic washing. After coffee cherries are removed from the anaerobic environment, the skin and pulp are removed by machine, and the coffee beans with mucilage are placed in plastic bags or other sealed containers for another round of anaerobic fermentation. The processing method that undergoes the above two rounds of anaerobic fermentation is called double anaerobic fermentation.

Coffee Varieties

Caturra Caturra is a natural variant of the Bourbon variety. It was discovered between 1915 and 1918 in a plantation in Minas Gerais, Brazil. A group of genes in the Bourbon plants grown in the plantation mutated, causing the plants to grow smaller (similar to dwarfism). This variety is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1,700 meters, with strong altitude adaptability—the higher the altitude, the better the flavor, but with relatively reduced yield.

FrontStreet Coffee Roasting Records

To highlight the sweet peach flavor of FrontStreet Coffee Colombia Rose Valley, FrontStreet Coffee decided to roast it to a medium-light roast. The roasting machine used is Yangjia 800N, with a batch size of 500g. The bean entry temperature was 180°C, with an initial heat setting of 130 and damper at 3. When reaching 140°C, the heat remained unchanged while the damper was opened to 4. During this stage, the beans gradually changed from the original green color of raw beans to yellow, and the grassy smell of raw beans slowly disappeared, entering the dehydration stage. At 6'25", the beans reached the yellowing point, developing a sweet aroma similar to toasted bread. At 180°C, the heat was reduced to 100, with the damper remaining at 4.

At 9'38", ugly wrinkles and black patterns appeared on the bean surface, with the toasted bread aroma clearly transitioning to coffee aroma, which can be defined as the prelude to first crack. At this point, it's important to listen carefully for the sound of first crack. First crack began at 10'20", with the damper opened to 4. After first crack, it developed for 1'50" and was discharged at 196°C. Considering that FrontStreet Coffee Colombia Rose Valley beans are anaerobically processed, the dehydration time was extended to about 9 minutes to 9 minutes and 30 seconds to ensure the beans were thoroughly roasted, avoiding underdeveloped flavors. After first crack, it developed for 1'50" and was discharged at 196°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee baristas typically use 200ml ceramic bowls for cupping. The water temperature used for cupping is 94°C, with the grind size controlled to achieve a 70%-75% pass rate through a #20 standard sieve (0.85mm). Ratio: 11.1g of coffee powder to 200ml of hot water, i.e., 1:18.18, which extracts a concentration precisely within the 1.15%-1.35% golden cup range, with an immersion time of 4 minutes.

Dry Aroma: Rose, peach

Wet Aroma: Peach

Flavor: Wine chocolate, rose, cranberry, peach, cream

FrontStreet Coffee Brewing Suggestions

- Pay Attention to Grind Size
Because Rose Valley is anaerobically processed coffee, its grind settings differ from traditionally processed coffee beans. If you're used to the grind settings for traditionally processed coffee beans, the actual particle size when grinding anaerobic beans will be coarser than that of traditionally processed coffee beans.

For example, when FrontStreet Coffee uses a setting of 10 on the EK-43s to grind washed processed FrontStreet Coffee Colombia beans, the pass rate through a #20 sieve is 80%. Using the same setting of 10 to grind FrontStreet Coffee Rose Valley yields a pass rate of 75% through the #20 sieve. To achieve an 80% pass rate for FrontStreet Coffee Rose Valley's grind size, the grind setting needs to be adjusted finer. Therefore, when brewing an unfamiliar coffee, never directly substitute your usual grind setting. It's best to calibrate the grind size with a sieve—this is the most reliable approach.

- Water Temperature Issues
FrontStreet Coffee Rose Valley beans have a relatively loose structure, good water absorption capacity, and easily release coffee substances. Therefore, FrontStreet Coffee suggests controlling the initial water temperature between 90-91°C. Too high a water temperature can easily cause obvious bitterness in the coffee, while too low a water temperature makes the coffee flavors dull and uninspired.

- How to Brew
For brewing parameters, just pay attention to grind size and water temperature—other parameters remain the same as usual: 15g of coffee grounds, 1:15 ratio.

During the blooming stage, anaerobically processed coffee beans show significant water absorption, expansion, and gas release effects, making it easy to over-bloom. A specific manifestation is the appearance of many holes on the surface of the coffee bloom. Therefore, the blooming time is not necessarily fixed at 30 seconds—observe the blooming state specifically. Water can be added after the expanded coffee bloom remains unchanged for 3 seconds. The time is approximately 25-30 seconds.

FrontStreet Coffee suggests using a three-stage pouring technique: first pour 30ml of water for blooming, then 120ml in the second stage, and finally 75ml in the third stage. The normal extraction time is about 1 minute and 40 seconds.

[FrontStreet Coffee Colombia Big Tree Estate Rose Valley]

Brewing Flavors: Stunning peach characteristics, accompanied by aromas of rose and liquor-filled chocolate, rich and fragrant. The entry is like drinking peach juice. It offers both the high-quality sweet and sour sensation of black grapes and the silky texture of cream toffee.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473