Flavor Characteristics and Story of Colombian Hacienda El Paraíso Coffee Beans - Double Anaerobic Fermentation Coffee Features

FrontStreet Coffee offers a Sakura coffee bean from Colombia's El Paraiso Estate, processed using double anaerobic washed method. The pour-over black coffee features berry, raspberry, and strawberry jam flavors with fruit sweetness and sourness, complemented by mugwort-like spice notes, creating a truly unique taste profile.

FrontStreet Coffee · Colombia El Paraiso Double Anaerobic Washed Castillo

Coffee Region: Cauca
Estate: El Paraiso
Altitude: 2050m
Processing Method: Double Anaerobic Washed
Variety: Castillo

El Paraiso Estate is located in Colombia's Cauca region. Cauca Province is a certified Colombian coffee origin with an average altitude of 1758m, rising to a maximum of 2100m. The region's topography, precipitation, temperature, and volcanic soil create ideal conditions for coffee cultivation.

Eighty percent of the Cauca region consists of mountainous terrain, with parallel mountain ranges in the eastern and central areas that are part of the Andes Mountains. The central mountain range includes two main volcanoes, Sotara and Petacas. Similar to other southwestern production areas on its border, Cauca Province shows distinct monomodal precipitation patterns, with the dry season primarily occurring from August to September each year. The subsequent rainy season brings concentrated coffee flowering, followed by a concentrated coffee harvest season the following year.

El Paraiso Estate is managed by Mr. Diego Samuel and was established in 2008. It began as a small family estate of just 2.5 hectares. Diego later invested his annual income in researching how to produce coffee beans with refined flavors. In 2015, he won first place in a local green bean competition, which motivated him further in cultivating specialty coffee and gained him recognition within the industry. El Paraiso Estate has experimented with introducing more coffee varieties to enrich the plant diversity within the estate. This Sakura coffee bean is selected from Castillo, one of the most widely planted varieties in the region, known for its superior resistance to leaf rust disease compared to other varieties, making it easier to survive.

In recent years, anaerobic processed coffee beans have become extremely popular in the market. When coffee green beans ferment in an anaerobic environment, the originally light aromatic fruit flavors develop into rounder fermented fruit flavors and sweetness. The resulting brewed black coffee has lower bitterness, making it easily acceptable even for those who don't typically drink coffee. This FrontStreet Coffee El Paraiso Estate Sakura coffee bean uses double anaerobic washed processing, meaning it undergoes two constant-temperature anaerobic fermentations, with washed processing 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.

To highlight the fruit flavors of this coffee, FrontStreet Coffee uses medium roast. Through cupping, FrontStreet Coffee's El Paraiso Estate Sakura coffee shows rich spice and strawberry aromas in its dry fragrance. The initial taste reveals mugwort and spice notes, with black tea, berry, and citrus sweet and sour flavors. It has moderate body with a light floral aftertaste.

Because FrontStreet Coffee's Colombian Sakura coffee beans undergo anaerobic fermentation processing, these originally high-altitude hard beans have reduced cell wall density in the sealed anaerobic environment. After roasting, the internal structure of the beans becomes looser, so water flow encounters less resistance during brewing. The contact time between coffee grounds and water becomes shorter, causing faster drainage and potentially weak flavors. Therefore, FrontStreet Coffee recommends using a finer grind size to increase extraction concentration. FrontStreet Coffee adjusts the grind to EK43S #9.5, with an 82% pass-through rate using China's #20 standard sieve.

Dripper: V60
Water Temperature: 90°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: EK43S #9.5 (similar to coarse sugar, 82% pass-through with #20 sieve)

Three-stage pouring: Use twice the amount of water as the coffee grounds to wet the coffee bed, forming a dome and let it bloom for 30 seconds. Then, using a small water stream, pour in a circular motion from inside to outside until reaching 125g, then pause. Wait until the coffee bed drops to half the height of the dripper, then continue with the same fine water stream to pour the third stage until reaching 225g. Remove the dripper once all coffee liquid has filtered through, taking about 2 minutes total. After the coffee from the dripper flows into the lower server, remove the dripper, then shake the coffee liquid in the server to mix evenly, and you can begin tasting the coffee's flavors starting from high temperature.

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Important Notice :

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Tel:020 38364473