Introduction to Colombian Santander Rose Valley Coffee Beans - Rodio Estate Coffee Flavor Characteristics

FrontStreet Coffee · Introduction to Santander Province Colombian Coffee

Coffee is the main economic source of Colombia, so locals call coffee "green gold." Colombia is a country where coffee can be harvested year-round, allowing fresh coffee to be enjoyed at any time. Depending on the production environment and cultivation methods, FrontStreet Coffee's Colombian coffee is filled with various flavors, which is one of the unique charms of Colombian coffee.

Santander Province

Santander Province is located in northern Colombia, bordered by the Magdalena River to the west, with a cultivation altitude of approximately 1,400-1,600 meters and an area of 30,537 square kilometers. Santander is a very important but rarely mentioned province. In fact, it is the first province in Colombia to start growing coffee and currently accounts for about 5% of Colombia's total coffee production.

Why Santander Coffee is Exceptional

What makes Santander Province's coffee so delicious? The biodiversity of the original forest species in the coffee estates provides good shade for coffee in the forest. The longer maturation period, fertile soil, and significant temperature variations result in consistent coffee fruit ripening. Additionally, coffee in this region is not a high-yield crop, so the average coffee bean size is larger, delivering rich, mellow, sweet, and well-balanced flavors.

FrontStreet Coffee · Finca El Rodeo Estate Coffee Flavor Characteristics

Finca El Rodeo is located in Santander Province, an emerging province that has begun developing specialty coffee in recent years. Although it has just begun to gain prominence in the specialty coffee world, it was the first province in Colombia to start growing coffee and has a long history of coffee cultivation.

Due to the strongly divided climate between dry and wet seasons, Santander Province has developed a unique coffee cultivation ecosystem. Through a semi-forest system with 50% shade, coffee trees are protected from intense sun damage. The dry weather during harvest time in Santander is also one of the advantages of coffee cultivation in the region.

Estate owner Alfonso Reyes and his son Cristian Reyes control harvesting and apply post-processing methods, allowing coffee cherries to rest for 12-24 hours before pulp removal. After removing the pulp, they undergo 20 hours of aerobic fermentation in the fermentation tanks. Through this two-stage fermentation, Cristian brings out FrontStreet Coffee's Santander coffee's cocoa flavor and rich caramel notes, while also enhancing the charming taste of dark stone fruits.

FrontStreet Coffee · Finca El Rodeo Castillo

■ Country: Colombia

■ Region: Santander

■ Processing Method: Washed Process

■ Variety: Castillo

■ Altitude: 2000 m

■ Flavor: Caramel, Plum, Cocoa

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