Coffee with Rose Aroma & Peach Flavor - Colombian Rose Valley Coffee Beans Brewing

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Colombia Coffee Growing Region Information

In 2020, despite the impact of the COVID-19 pandemic on Colombia's coffee production and exports, production remained between 14 million and 14.5 million bags, with exports between 12.5 million and 13 million bags. The FNC chairman stated that given Colombia's current coffee planting area, it's difficult to exceed 14.5 million bags in production, and there are no significant plans to expand planting area in the short term. Therefore, Colombia's coffee production mainly depends on weather conditions and fertilization factors. Additionally, Colombian coffee cultivation needs to improve productivity and increase planting density through technical means.

Regarding coffee prices, the FNC chairman stated that for most of this year, Colombian coffee spot prices have been at a 50% premium to international futures prices, enabling coffee growers to repay debts and make profits. However, this is not worth celebrating, as it's merely returning to its proper profit level. For 2021, the FNC will continue to implement the coffee price insurance system and plans to replace older coffee trees with varieties resistant to fungi and pests.

Santander Region

Located in northern Colombia, bordering the Magdalena River to the west, with a cultivation altitude of approximately 1,400-1,600m and an area of 30,537 square kilometers. Santander is a very important but rarely mentioned province, but it's actually where coffee cultivation first began in Colombia.

Coffee beans produced in the Santander region currently account for about 5% of Colombia's total coffee production, and the Caturra coffee beans from this region have a good reputation. Through cupping, FrontStreet Coffee found that the Caturra coffee beans from this region have delicate acidity and berry-like sweetness, with cocoa aroma.

Finca El Arbol

Finca El Arbol is located in the Santander coffee region at an altitude of 1,700m. It is one of the few plantations in the Santander coffee region that grows a single variety. The farm owner Vargas has been growing coffee at Finca El Arbol for 20 years.

Caturra is a variant of Bourbon. FrontStreet Coffee observed that Caturra beans inherit the round shape of Bourbon, but with a slightly longer and curved tail, presenting an oval shape. In addition to inheriting the bean shape of Bourbon coffee, it also inherits the better aroma and juice-like characteristics of Bourbon coffee beans.

Washed Anaerobic Enzyme

At Finca El Arbol, only fully mature coffee cherries with bright red appearance are selected for picking. Defective floating beans are removed through washing, followed by two rounds of anaerobic fermentation with special enzyme groups. Special attention is also paid to the drying process of the coffee beans, avoiding excessive temperatures and adopting a slow drying method. FrontStreet Coffee believes that coffee beans processed this way carry rich juiciness and bright acidity.

FrontStreet Coffee Roasting Insights

Considering that FrontStreet Coffee's Colombian Rose Valley uses double anaerobic washing, in order to retain the coffee's fruity notes and rich acidity while showcasing clean mouthfeel and sweet-sour balance, FrontStreet Coffee's roaster uses medium roasting for the Rose Valley coffee beans.

Yangjia 800N, bean input: 480g. When the roaster reaches 180°C, add beans, open the damper to 3, and set heat to 130; Return temperature point at 1'36"; When the roaster reaches 140°C, open the damper to 4; When the roaster reaches 151.6°C, yellowing point at 6'00", at which time the bean surface turns yellow, grassy smell completely disappears, entering the dehydration stage. At 8'17", ugly wrinkles and black patterns appear on the bean surface, toast aroma clearly turns 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 9'48", open the damper fully, reduce heat to 80 at 188°C; reduce heat to 50 at 192°C; develop for 2'10" after first crack, finish at 197°C.

FrontStreet Coffee Cupping Report

Dry Aroma: Peach, Strawberry
Wet Aroma: Berry Juice, Peach, Fermented Aroma
Flavor: Rose, Peach, Black Grapes, Liqueur Chocolate, Cream Caramel

FrontStreet Coffee Brewing Tips

Filter: Hario V60 #01
Water Temperature: 90°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine (77% pass-through rate on #20 sieve)

FrontStreet Coffee's segmented extraction method: First, use 30g of water to fully moisten the coffee bed into a "hamburger" shape and bloom for 30s (if you don't see a "hamburger" shape, we need to pay attention to whether the coffee beans are not fresh enough/the grind is too coarse); For the second pour, at timer 50s, pour water to 125g, then wait for the water level to drop to 2/3 of the coffee bed before the third pour; For the third pour, at timer 1'40", pour water to 225g, and wait for the coffee to completely finish dripping. The total extraction time is 1'50". After coffee extraction is complete, gently shake to ensure the coffee liquid is fully uniform before tasting.

[FrontStreet Coffee Colombian Anaerobic Rose Valley] Brewing Flavor

The sweet aroma of peach accompanied by rose fragrance, featuring both the high-quality sweet-sour sensation of black grapes and the silky mouthfeel of cream toffee, followed by a lingering aftertaste of liqueur chocolate aroma.

For more specialty coffee beans, please add the private WeChat of FrontStreet Coffee, 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