Colombian Origin Paradise Estate Tropical Style Coffee Beans - Which Coffee Beans Have Tropical Fruit Flavor

FrontStreet Coffee — Colombia El Paraiso Tropical Passion Coffee Beans

Region: Colombia, Cauca

Estate: El Paraiso

Processing Method: Double Anaerobic Washed

Varieties: Colombia, Castillo, Caturra

Altitude: 2050m

Cauca Region

Cauca is a certified coffee origin region in Colombia, with an average altitude of 1758m, reaching up to 2100m at its highest points. The region's topography, precipitation, temperature, and volcanic soil create ideal conditions for coffee cultivation. 80% of the area consists of mountainous terrain, with parallel mountain ranges in the eastern and central regions, forming part of the Andes Mountains.

The central mountain range includes two main volcanoes, Sotara and Petacas. Similar to other southwestern producing regions, Cauca experiences a distinct monomodal precipitation pattern, with a dry season primarily occurring from August to September each year. The subsequent rainy season brings concentrated coffee flowering, followed by a concentrated coffee harvest season the following year. Harvest periods are from March to June (main season) and November to December (secondary season).

El Paraiso Estate

Finca El Paraiso is a coffee estate that Mr. Diego Samuel began operating in 2008. Initially just a small 2.5-hectare family estate, the owner invested the surplus from each harvest into coffee agricultural research and continuously explored how to produce specialty flavors more effectively. In 2015, he participated in his first local regional competition and won first place. After gaining recognition through this achievement, he received industry acceptance and became more motivated to promote specialty coffee cultivation.

Through his company Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego created new innovative technologies to improve and stabilize coffee quality. He says he likes to step out of his comfort zone because it constantly helps him continue improving. El Paraiso Estate currently primarily grows varieties such as Bourbon, Laurina, Gesha, and Castillo, and is planning to experiment with more different varieties.

Double Anaerobic Washed

Anaerobic fermentation typically involves placing coffee cherries in an anaerobic environment for fermentation, then removing them from the anaerobic environment for further processing. After removing the coffee cherries from the anaerobic environment, the skin and pulp are mechanically removed, and the coffee beans with mucilage are placed in plastic bags or other sealed containers in an anaerobic environment for a second anaerobic fermentation. The processing method that undergoes the above two anaerobic fermentations is called double anaerobic fermentation.

FrontStreet Coffee's Tropical Passion from El Paraiso Estate undergoes double anaerobic washed processing. After two anaerobic fermentations, the coffee beans are removed from the anaerobic environment and washed to remove the mucilage layer, then sun-dried until the moisture content reaches approximately 11%. Through cupping, FrontStreet Coffee found that coffee beans processed with this method have richer acidity compared to anaerobic washed coffee beans.

Coffee Varieties

Castillo: Starting in 1961, CENICAFE began researching the Robusta-hybrid Timor variety. CENICAFE continued its research efforts, releasing the second disease-resistant variety Tabi in 2002 (a hybrid of Typica, Bourbon, and Timor), and in 2005 released the most successful disease-resistant variety to date, Castillo. After the massive outbreak of leaf rust in 2008, Colombia began vigorously promoting Castillo cultivation.

Colombia: The new variety named after the country, "Colombia," was developed in the 1980s as a hybrid coffee with Caturra and Timor lineage, making it a Catimor variety. However, [FNC] insists that although Colombia is a direct descendant of Catimor, its flavor is far more elegant than typical Catimor because Colombia has undergone multiple generations of "backcrossing" with Arabica, eliminating the musty taste of Robusta beans. Its flavor more closely resembles Arabica while also possessing the disease resistance and high yield advantages of Robusta, making it a powerful tool for increasing production in Colombia.

Caturra: A natural variant of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is shorter and more compact than Bourbon. Although it inherited Bourbon's lineage and therefore has relatively weak disease resistance, its yield is higher than Bourbon. Although discovered in Brazil, Caturra is not suitable for growth in Brazil, so it was not widely cultivated there. Instead, it became popular in Central and South America, with large-scale cultivation in countries such as Colombia, Costa Rica, and Nicaragua.

FrontStreet Coffee Roasting Suggestions

Yangjia 800N, bean charge: 480g. Preheat roaster to 175°C, damper set to 3, heat at 130; return to temperature at 1'32". When roaster temperature reaches 140°C, damper set to 4; when roaster temperature reaches 151.2°C, yellowing point at 6'00", at which time the bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When roaster temperature reaches 176°C, reduce heat to 110.

At 9'17", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 10'05", open damper fully, reduce heat to 70 when temperature reaches 188°C; develop for 1'40" after first crack, then drop at 195.5°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee's baristas typically use 200ml ceramic cups for cupping. The water temperature used for cupping is 94°C. Grind size is controlled to achieve 70%-75% pass-through through a #20 standard sieve (0.85mm). Ratio: 11 grams of coffee powder to 200ml of hot water, i.e., 1:18.18, which extracts a concentration within the golden cup range of 1.15%-1.35%, with an immersion time of 4 minutes.

Dry Aroma: Pineapple

Wet Aroma: Mango

Flavor: Black grape, passion fruit, berries, caramel

FrontStreet Coffee Brewing Tips

Dripper: V60 #01

Water Temperature: 90°C

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-fine grind/BG#6P (79% pass-through through #20 sieve)

Frontsteet Brewing Method: First wet the filter paper and preheat the dripper and coffee pot. Use 30g of water for bloom for 30 seconds. When pouring with small water flow in circles to 125g, segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Extraction time is 2'00".

Brewing Flavor: Front section shows black grape acidity, middle section reveals passion fruit aroma, and the aftertaste is caramel-like burnt sweetness.

Important Notice :

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