Which Coffee Beans Taste Best - Colombian Bourbon Honey Process with Jasmine Floral and Candied Sweet Flavors

Professional Coffee Knowledge Exchange

For more coffee bean information, follow Coffee Workshop (WeChat official account: cafe_style).

FrontStreet Coffee - Colombian El Gallo Estate Bourbon Sidra Yellow Honey Process

Colombian El Gallo Estate Bourbon Sidra Yellow Honey Process

Flavor | Jasmine, sweet peach, grapefruit, navel orange, maple syrup, long aftertaste

Roast Level | Light roast

Region | Tolima Province

Altitude | 1,800 meters

Variety | Bourbon Sidra

Processing Method | Yellow Honey Process

Characteristics of the Sidra Variety

Sidra was first discovered in Ecuador and descends from Typica and Bourbon. It is demanding about its growing environment, which means its yields are scarce; but when it does bear fruit successfully, it can deliver a wonderful cup. Bourbon Sidra is a grafted variety of Bourbon and Typica. Because it is grafted with Typica, it carries strong floral aromas and a rich mouthfeel while keeping Bourbon's sweetness, making the overall flavor thoroughly pleasant.

Details of Honey Processing

The mucilage layer is the part of the coffee fruit with the highest sugar content, and it is a crucial component of the fermentation that happens during processing — one could say it drives 80 percent of the nutrient supply. Yellow honey retains 60 percent of the mucilage, red honey retains 75 percent, and black honey removes almost none of it.

The more mucilage is retained, the higher the sugar content, the more complex the flavor, and the greater the sweetness. The advantage of honey processing is that it best preserves the original sweet flavor of ripe coffee fruit, giving the coffee a delicate brown sugar character and a stone-fruit sweetness, while berry flavors support a red-wine-like aroma, making it a very elegant product.

Yellow Honey Processing

Yellow honey retains about 60 percent of the mucilage. Its drying method requires the most direct heat absorption, receiving the most sunlight, and takes about 8 days to reach a stable moisture content.

Knowledge Point: Red Honey Processing

Red honey retains about 75 percent of the mucilage. Compared with yellow honey, its drying time is longer and it reduces exposure to direct sun, sometimes even using shade nets, lasting about 12 days.

About FrontStreet Coffee

In short: FrontStreet Coffee is a dedicated coffee research house that enjoys sharing coffee knowledge with everyone. We share without reservation, only to help more friends fall in love with coffee. Every month we hold three coffee events with deep discounts, because FrontStreet Coffee wants more friends to enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's mission for the past six years.

FrontStreet Coffee Recommendation

Since this article explores the Sidra variety and honey processing, FrontStreet Coffee's Colombia Frontera Estate Sidra is a natural follow-up. Processed as an anaerobic natural, it develops more tropical-fruit aroma after the oxygen-free fermentation, and a medium-light roast brings out passion fruit, grape, apricot, and candied fruit when brewed as pour-over, cold brew, drip bag, or moka pot.

For a classic, well-rounded Colombian profile, FrontStreet Coffee's washed Huila comes from the country's most famous specialty region, in the southern Central Cordillera at elevations above 1,500 meters. A medium-dark roast emphasizes dark chocolate and a nutty sweetness with a moderate oiliness and a full body, and it works equally well as pour-over, French press, moka pot, or espresso.

And if you want a Colombian base for milk drinks, FrontStreet Coffee's Signature Espresso Blend combines the creamy, nutty character of Brazilian coffee with the dark-chocolate bittersweetness of Colombian coffee. It pulls with a fine golden crema and is friendly to newcomers, serving as the base for a rich, smooth latte as well as Americano, cappuccino, and mocha.