Colombia Palm Tree and Toucan Estate Coffee Beans Anaerobic Natural Process Brewing Flavor

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The lactic acid fermentation processed coffee beans from La Palma & El Tucan estate, used by the 2019 WBC World Barista Championship Korean champion, continued to make appearances in this year's WBrC World Brewers Cup competition. This has led many to mistakenly believe that this estate only produces lactic acid fermentation processed coffee beans. Last year, FrontStreet Coffee followed the trend and purchased their lactic acid fermentation coffee beans, while this year FrontStreet Coffee acquired their anaerobic natural processed coffee beans.

FrontStreet Coffee — La Palma & El Tucan Estate Coffee Beans

Region: Huila, Colombia

Estate: La Palma & El Tucan

Processing: Anaerobic Natural

Variety: Caturra

Altitude: 1800m

La Palma & El Tucan

Unlike traditional coffee producers, the estate owners did not inherit any coffee farms from previous generations. Instead, they searched from scratch for their ideal coffee growing environment (Ecotopo): ideal altitude, perfect weather, appropriate sunlight and natural shade, good water sources, suitable temperatures, and dedicated coffee growers in the region.

In 2011, the owners found this ideal treasure land in the Cundinamarca region of Colombia's Eastern Andes, at an altitude of 1600-2200 meters. This area is located within Colombia's specialty coffee Huila region, so the coffee beans produced by this estate are categorized as being from Huila. This area is divided by the beautiful Apulo River and benefits from monsoons from the Pacific Ocean as well as warm, humid air currents from the Amazon, creating complex and varied climate patterns here. This gives the coffee trees in this land a unique growing environment, making the flavor development of coffee beans produced here exceptionally rich.

To protect the precious water resources of this land, La Palma & El Tucan estate established a water conservation project aimed at producing good coffee with minimal water use. Therefore, all raw bean processing for this project takes place in the La Sierra Nevada de Santa Marta region.

Anaerobic Natural Processing

Anaerobic natural processing involves placing freshly harvested coffee cherries into sealed fermentation tanks for low-temperature fermentation, where the temperature must be below 10-15 degrees Celsius. In an anaerobic environment, the breakdown rate of pectin sugars slows down, and the pH value also decreases more slowly, extending the fermentation time to develop better sweetness and more balanced flavors. After more than three days of anaerobic fermentation, the coffee cherries in the tank undergo sun-drying processing. After drying is complete, the coffee cherries are mechanically removed of their skin and pulp.

Coffee Variety

Caturra

Caturra is a Bourbon variety with curved ends, round and slender beans. Its production capacity and disease resistance are both better than Bourbon. It is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, showing strong altitude adaptability. However, higher altitudes produce better flavors while relatively reducing production capacity.

FrontStreet Coffee Roasting Records

FrontStreet Coffee's roaster uses a Yangjia 800N semi-direct flame roaster with a batch size of 480g. The roaster is preheated to 175°C before loading, with heat adjusted to 130 and damper opened to 3. The temperature return point is at 1'32", maintaining the heat; at 118.4°C, the heat remains unchanged while the damper opens to 4. At 134°C, the heat rises to 140. At 5'50", the beans turn yellow, the grassy aroma disappears, entering the dehydration stage. At 157°C, the heat is reduced to 110 while keeping the damper at 4.

At 8'00", dehydration is complete, wrinkles and black spots appear on the bean surface, and the toasted bread aroma transforms into coffee fragrance, serving as a prelude to first crack. At this point, one must listen carefully for the sound of first crack. At 9'14", first crack begins, damper fully opened to 5. The development time after first crack is 1'30", and the beans are dropped at 194°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. 200ml ceramic bowls are used for cupping. The water temperature for cupping is 94°C. The grind size is controlled to achieve 70%-75% pass-through rate on a #20 standard sieve (0.85mm). Ratio: 11.1 grams of coffee grounds to 200ml of hot water, that is, 1:18.18, which extracts concentration exactly within the 1.15%-1.35% Golden Cup range, with a steeping time of 4 minutes.

Dry Aroma: Fermentation notes

Wet Aroma: Wine fragrance

Flavor: Apple, grape, berries, caramel, fermented wine notes, almond, honey

FrontStreet Coffee Brewing Tips

Dripper: Hario V60 01

Dose: 15g

Ratio: 1:15

Temperature: 90°C

Grind: Medium-fine grind (78% pass-through rate on Chinese standard #20 sieve)

FrontStreet Coffee Brewing Method: Three-stage extraction. Use 30g of water for 30-second bloom, then continue pouring in small circular motions to 125g for stage separation. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Wait for the water level to drop and is about to expose the coffee bed, then remove the dripper (timing starts from the beginning of bloom). Total extraction time is 2'02".

Brewing Flavor: Wine fragrance and grape's sweet and sour acidity on entry, followed by strawberry juice notes in the middle section, with honey and almond aftertaste. High sweetness.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473