Why Doesn't Paradise Estate Sakura Coffee Have Sakura Flavor? How to Brew Colombian Sakura Coffee

What does cherry blossom taste like? This is the most common question people ask when they see this coffee bean acquired by FrontStreet Coffee. According to FrontStreet Coffee's team members' recollection of cherry blossom's flavor, the aroma of cherry blossoms has a delicate fragrance, like water marks gliding across white paper. Perhaps when the owner of Finca El Paraiso named this coffee bean, it was because they detected a subtle aroma in the raw coffee beans that evoked associations with cherry blossoms.

However, after being roasted by FrontStreet Coffee's roaster, the beans exhibit an entirely different aromatic expression. Through FrontStreet Coffee's cupping sessions, some detected notes of basil and rosemary, others identified chamomile aromas, while still others perceived the fragrance of mugwort. Such intense aromatics have led all who have tasted this coffee to jokingly suggest: perhaps this coffee bean should be renamed "Herbal Tea"!

Cauca Coffee Region

Cauca is a Colombian coffee origin-certified region with an average altitude of 1,758 meters, reaching maximum elevations of 2,100 meters. The region's topography, rainfall patterns, suitable temperatures, mineral-rich volcanic soils, and traditional local coffee cultivation techniques collectively contribute to producing the superior coffee beans of this region.

The most significant climatic distinction between Cauca and other regions is likely the relatively large temperature variation. The daily average temperature is 11°C, while daytime temperatures average 18°C. FrontStreet Coffee frequently emphasizes that day-night temperature differentials are crucial factors in producing quality coffee. The cooler nighttime temperatures combined with relatively higher altitudes slow down the coffee growth rhythm, allowing coffee beans to more fully absorb nutrients from the coffee cherries, resulting in Cauca region's coffee exhibiting superior acidity and its notably celebrated sweetness.

Finca El Paraiso

Finca El Paraiso is a coffee estate that Mr. Diego Samuel began operating in 2008, simultaneously conducting research in agricultural enterprise management. The original Finca El Paraiso was merely a small 2.5-hectare family-owned estate.

In 2015, Mr. Diego Samuel first participated in regional raw bean cupping competitions, achieving first place recognition. This acknowledgment motivated him to dedicate greater effort to cultivating high-quality coffee. Currently, Finca El Paraiso farm primarily grows Bourbon, Laurina, Geisha, Castillo, and Colombia variety coffee trees. The cherry blossom coffee beans acquired by FrontStreet Coffee utilize the Castillo variety.

Castillo Variety

Beginning in 1961, the Colombian Coffee Research Center initiated research. As part of continuing studies on rust-resistant varieties like Caturra and Timor Hybrid, after 23 years of research, they developed six Castillo variety lines, which began widespread cultivation in 2005. Currently, approximately 45% of Colombia's coffee plantations cultivate Castillo.

Castillo is renowned for its smooth texture, aromatic qualities, and citric acidity. According to blind tasting results from Colombia's National Coffee Research Center, Castillo's flavor quality can match that of Caturra and Bourbon varieties.

Double Anaerobic Washed

The cherry blossom coffee beans acquired by FrontStreet Coffee undergo double anaerobic washed processing. First, the complete coffee cherries undergo initial anaerobic environment fermentation. Then, after machine removal of the fruit skin and pulp, the coffee beans with their mucilage layer are placed in plastic bags or other sealed containers for a second anaerobic fermentation.

After fermentation completion, the coffee beans are removed from the anaerobic environment and undergo washed processing to remove the mucilage layer, followed by sun-drying until moisture content reaches approximately 11%. Through cupping, FrontStreet Coffee discovered that coffee beans processed with this method exhibit richer acidity compared to anaerobic washed coffee beans.

FrontStreet Coffee Roasting Profile

Yangjia 800N, bean batch: 480g. Preheat roaster to 165°C, damper set to 3, heat at 120; return temperature at 1'32"; when roaster reaches 115°C, adjust damper to 4;

Yellowing point at 6'00", when bean surface turns yellow and grassy aromas completely disappear, entering dehydration phase. At 8'27", bean surface shows ugly wrinkles and black markings, with toasted bread aromas distinctly transforming into coffee fragrance - definable as first crack prelude. At this moment, listen carefully for first crack sounds. First crack begins at 10'10", fully open damper, reduce heat to 50 at 178°C; develop for 1'30" after first crack, discharge at 193°C.

FrontStreet Coffee Cupping Report

As mentioned at the beginning of this article, when this Finca El Paraiso coffee bean was cupped at FrontStreet Coffee, it exhibited intense floral or herbal aromatics.

Dry aroma presents basil and rosemary fragrances; wet aroma reveals chamomile and strawberry jam sweetness. Overall flavor showcases chamomile, basil, and rosemary aromatics, strawberry jam fermentation notes, along with strawberry's sweet-tart characteristics.

FrontStreet Coffee Brewing Recommendations

Filter: V60 #01
Dose: 15g
Ratio: 1:15
Water Temperature: 90°C
Grind Size: Medium-fine (78% passing through #20 standard sieve)

If you wish to experience the optimal flavors of cherry blossom coffee beans, FrontStreet Coffee recommends using freshly roasted beans for brewing to maximize appreciation of the coffee's rich flavor profile. Coffee beans shipped by FrontStreet Coffee are roasted within 5 days, as FrontStreet Coffee deeply understands that bean freshness significantly impacts flavor. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Quality Coffee," ensuring every customer receives the freshest coffee upon delivery. The coffee's resting period is approximately 4-7 days, meaning when customers receive their order, it's at peak flavor development.

FrontStreet Coffee's three-stage pouring technique: First, preheat the filter cone and server. Pour 15 grams of coffee grounds, gently tapping to create a level surface. Begin first stage pour, injecting 30 grams of water in circular motions from the center for a 30-second bloom. Ideally, coffee grounds should be evenly saturated, forming a small "coffee dome." After 30 seconds, begin second stage injection, maintaining a water column height of 3-5cm, pouring 95 grams of water in concentric circles from center outward, bringing total water to 125 grams. Observe that the coffee liquid surface should be completely golden coffee foam. When the coffee bed is about to become exposed, begin final stage injection, adding 100 grams of water while slowly drawing concentric circles, maintaining consistent water flow. When all coffee liquid has drained into the server, remove filter cone to finish extraction. Total duration: 2 minutes 8 seconds.

Brewing flavors: Wet aroma reveals strawberry jam sweetness and chamomile fragrance. Initial entry presents strawberry-like sweet-tart notes with strawberry jam fermentation characteristics, followed by basil leaf and rosemary aromatics, culminating in a subtle mint tea-like cooling sensation in the mouth.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: 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