Is Colombian Coffee Delicious? An Analysis of the Best Coffee Roast Level

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FrontStreet Coffee - Colombia Rose Valley & Coffee Roast Knowledge Sharing

Colombia's premium coffee bean producing regions are mainly concentrated in the south, with elevations above 1,500 meters. These include San Augustin in Huila province, Popayan in Cauca province, Nariño province, and Tolima province. Coffee from these regions features delicate fruity acidity and berry notes, complemented by caramel aromas and exceptional sweetness.

The Santander region is a renowned producing area in northern Colombia, bordered by the Magdalena River to the west. With growing elevations of approximately 1,400-1,600 meters, coffee beans from this region are known for their intense flavors, long-lasting aftertaste, and distinctive fresh herbal notes.

When discussing this particular coffee bean, the processing method deserves special mention. Anaerobic fermentation has become increasingly popular in recent years. This method emulates red wine processing techniques by injecting carbon dioxide into a sealed container to expel oxygen. In this oxygen-free environment, the decomposition rate of sugars in the coffee mucilage slows down, pH values decrease more gradually, and fermentation time is extended. This process develops enhanced sweetness and more balanced flavors. The anaerobic double enzyme washed method builds upon anaerobic washing by adding special enzymes for a second anaerobic fermentation stage.

Colombia La Arboleda Estate Rose Valley

Country: Colombia

Region: Santander

Estate: La Arboleda Estate

Elevation: 1,700m

Variety: Caturra

Processing Method: Anaerobic Double Enzyme Washed

The dry aroma is rich and complex, with notes of ripe fruits carrying a subtle sweetness, complemented by champagne-like scents from fermentation.

When brewed by pour-over, it presents a highly recognizable peach flavor profile, accompanied by honeydew melon and dried strawberry fruit notes that are fragrant and complex. It offers both fruit acidity and toffee-like silky body texture.

Coffee Roast Levels

Light Roast: This refers to the period from the beginning of first crack (first crack: the cracking reaction that occurs when coffee beans reach 190-200°C during roasting) to the end of first crack.

Medium Roast: This refers to the period from the end of first crack to the beginning of second crack. During this stage, we can determine the roast level by three degrees: medium-light (coffee beans still show obvious wrinkles), medium (coffee bean wrinkles are smoothed out), and medium-dark (coffee bean color has darkened and volume begins to increase).

Dark Roast: This refers to the period when coffee beans enter second crack (second crack: the cracking reaction that occurs when coffee beans reach around 230°C during roasting, with cracking sounds that are quieter and more密集 than the first crack) and develop toward darker roast levels, potentially extending to some time after second crack ends.

Knowledge Bonus: Colombia is most famous for the Medellín, Armenia, and Manizales regions, which are habitually collectively referred to as "MAM."

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