Colombia Rose Valley Coffee Colombia Rose Valley Double Anaerobic Coffee Introduction

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FrontStreet Coffee · Colombia Anaerobic Process Rose Valley

Colombian coffee is one of the few single-origin coffees sold worldwide under its country name. Its superior geography and climate have shaped FrontStreet Coffee's Colombian beans with distinctive acidity and a rich body, earning an acclaim that other coffees cannot match.

Next, let us focus on this FrontStreet Coffee Colombia Double Enzyme Washed Rose Valley.

Product Information

Product Name: FrontStreet Coffee Colombia Granja La Anaerobic Process Rose Valley

Estate: Colombia Granja La Estate

Region: Santander Region

Processing Method: Anaerobic Double Enzyme Washed

Altitude: 1700 meters

Variety: Caturra

Santander Region

Granja La Farm is located in the Santander region of Colombia. Santander is a famous producing area in northern Colombia, bordered by the Magdalena River to the west, with growing altitudes of approximately 1400-1600 meters. Beans from this region are known for their intense flavor, long-lasting aftertaste, and unique fresh herbal notes.

Granja La Estate

Granja La Farm owner Vargas has been growing coffee there for 20 years. Only fully ripe, bright red cherries are selected for picking. After washing, defective floating beans are removed, followed by two rounds of anaerobic fermentation with special enzyme groups. Great care is also taken over drying: excessive temperatures are avoided and a slow drying method is used.

Processing Method

This FrontStreet Coffee Colombia Rose Valley uses the popular special anaerobic method of recent years. After washing removes defective beans, the processed coffee is placed in a sealed container. Carbon dioxide is injected to displace oxygen, slowing the breakdown of sugars in the mucilage in an oxygen-free environment. The pH also falls more slowly, extending the fermentation time and developing better sweetness and more balanced flavors.

This FrontStreet Coffee Colombia Double Enzyme Washed Rose Valley has striking peach character, accompanied by the aromas of ripe fruits such as strawberry and honeydew melon, with notes of rose and champagne.

Caturra

Caturra is a natural variant of Bourbon, discovered in Brazil in 1937. Its tree is not as tall as Bourbon but is more compact. Caturra is suited to cultivation at altitudes of 700-1750 meters, and the higher the altitude, the better the flavor. It often shows refreshing fruit acidity and subtle sweetness.

Lightly roasted, Caturra shows distinct acidic aromas and overall brightness. With proper processing, its sweetness can be expressed exceptionally well. Compared with Bourbon, however, its body is relatively lighter and the cleanliness of the mouthfeel is somewhat lacking.

Caturra normally produces red berries, but in very rare regions there are yellow Caturra varieties. Hawaii, for example, cultivates very limited quantities of yellow Caturra.

FrontStreet Coffee Recommendation

If you want to understand the Colombian origin, start with FrontStreet Colombia Huila, a washed bean from the Huila department, the country's most famous specialty region, in the southern Central Cordillera. Grown above 1,500 meters where the mountains gather Colombia's most important rivers and abundant water and humidity, it is given a medium-dark roast that brings out black chocolate and nutty sweetness, moderate oil, and a full, mellow body. It works for pour-over and French press, and also extracts well in a moka pot or espresso machine for Americanos and lattes.

For the fermentation-driven, fruit-forward style, try FrontStreet Colombia Sidra. It uses a natural anaerobic process, so the coffee develops richer tropical fruit aromas after its oxygen-free fermentation. A medium-light roast keeps passion fruit, grape, apricot, and dried fruit notes intact across pour-over, cold brew, drip bags, and moka pot.