How Long Do Coffee Beans Lose Flavor: Pour-over Colombian Geisha Cloud Estate Sharing

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FrontStreet Coffee - Colombia Las Nubes Maragesha No.1 Brewing Sharing

FrontStreet Coffee secretly tells you that the optimal flavor period refers to the timeframe within which coffee beans can deliver their best flavors, typically lasting one month for single-origin coffees.

There used to be a concept called the "resting period." The purpose of the resting period was to allow for proper degassing. During the coffee bean roasting process, large amounts of carbon dioxide are trapped inside the coffee beans. Too much carbon dioxide within the beans can hinder the contact between water and coffee during brewing, thus impeding extraction. The resting period is usually quite short, about 3-5 days.

Light-roasted coffee requires more than just appropriate degassing; it needs relatively complete release of carbon dioxide, along with much more time for maturation, allowing the flavors to settle and stabilize. Compared to the "resting period," the "optimal flavor period" more accurately expresses the flavor development and changes in light-roasted coffee.

FrontStreet Coffee just acquired a Maragesha from Colombia's Las Nubes estate, and today we're excited to share this fresh tasting experience with everyone.

Colombia Las Nubes Maragesha No.1 (36-hour low-temperature cold fermentation)

Region: Colombia, Valle de Cauca

Farm: Immaculate Coffee Farm

Growing Area: Las Nubes Estate, owned by the Holguin Family under Immaculate Coffee Farm

Altitude: 1750-2000m

Variety: Maragesha (artificial introgressive hybrid breeding of Maragogype and Geisha)

Processing Method: After depulping and removing mucilage, fermented at 16°C low temperature. Experimental batch: 36-hour low-temperature cold fermentation followed by slow drying in Parabolic sun rooms.

Harvest Season: 2019-2020

Roast Level: Light roast

Pour-over Parameters: 15g of coffee, V60 dripper, water temperature 91°C, powder-to-water ratio 1:16, grind size BG 6S (China standard 58% pass-through rate on #20 sieve).

Brewing Technique: Bloom with 30g of water for 30 seconds. Continue pouring with a small, fast water stream to 130g in sections. When the water level drops and is about to expose the coffee bed, continue pouring to 230g, then stop. When about to expose the coffee bed, remove the dripper. The extraction time starts counting from the bloom and should be around two minutes.

Flavor: Elderflower floral notes, passion fruit aroma, sweet sensation of peach jam, with a long, silky-smooth mouthfeel.

Knowledge Extension:

Green coffee beans can be classified by freshness as follows:

New Crop or Current Season Beans: Within 9-12 months after harvest

Past Crop or Old Beans: Stored for more than one year after harvest

Aged Beans: Over two years old

Old and aged beans may have unpleasant woody or earthy flavors due to loss or oxidation of aromatic substances.

Vintage Coffee: Intentionally produced, stored in warehouses for three years or more.

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