Why Are Colombian Rose Valley Coffee Beans So Aromatic? Are They Flavor-Enhanced Beans? Flavor and Taste Profile Description

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

For more premium coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: qjcoffeex.

The FrontStreet Colombia Rose Valley on FrontStreet Coffee's bean list has always been a very special coffee bean. It possesses stunning peach characteristics accompanied by notes of cranberry, liqueur chocolate, and rose fragrance. What kind of growing environment has created this unique aroma?

"Excellent Growing Environment with Mountains and Water, and Nutrient-Rich Volcanic Soil"

One factor is the excellent growing environment in Colombia's Santander region, with mountains and water at an altitude of approximately 1400-1600 meters. Combined with the coffee variety planted - Caturra - which itself has bright, clean taste characteristics with pronounced sweetness, this has created the refined berry acidity and caramel-like sweetness base of FrontStreet Coffee's Rose Valley coffee beans.

This exceptional flavor is thanks to an event in 2008 when a mountain in the Huila province of southern Colombia erupted, spewing large amounts of mud and ash. Fortunately, no lava was ejected.

Local coffee farmers were not worried at all; on the contrary, they hoped these ashes would continue to erupt, allowing the entire Colombian region's soil to be covered with a layer of mineral-rich volcanic ash, nourishing the coffee fields with nutrients.

The formation of coffee flavor is inextricably linked to the density of plant roots and the nutrients in the soil. Therefore, volcanic soil allows coffee trees to develop more flavors and aromas. Some coffee farmers even believe that the improvement in Colombian coffee quality and frequent championship wins after 2008 owe much to the volcanic ash.

"Post-Processing Methods Give Rose Valley Its Unique Flavor, Not Artificial Flavorings"

After 2014, coffee post-processing methods entered the fourth wave of trends. The first three waves of popular coffee processes included natural, washed (with water, anaerobic fermentation), mechanical demucilaged semi-washed, pulped natural, and honey processing. Except for anaerobic fermentation which occurs in low-oxygen environments, all others are conducted in aerobic conditions.

Coffee anaerobic fermentation is more time-consuming and labor-intensive than traditional aerobic fermentation. The anaerobic flavor creation dominated by yeast and lactic acid bacteria better showcases the symphony of aromas and flavors from lactic acid, alcohol, aldehydes, and ester metabolites - reminiscent of fermented dairy drinks, yogurt-inspired acidity, the rhythmic sweetness of fruits, and a thick coffee body. This approach has won over the coffee market that seeks novelty and change, becoming the most representative post-processing method of the fourth wave.

FrontStreet Coffee's Colombia Rose Valley coffee beans use anaerobic enzyme washed processing. Enzymes are actually proteins secreted by yeast, making them natural rather than artificial flavoring materials.

Anaerobic enzyme washed processing removes defective coffee beans through washing, then places the processed coffee beans in a sealed container, injecting carbon dioxide to expel oxygen. In the oxygen-free environment, the decomposition speed of sugars in coffee pectin slows down, and the pH drops at a more gradual rate, extending fermentation time. This develops better sweetness and more balanced flavors in the coffee.

How to Brew FrontStreet Rose Valley Coffee for the Best Taste?

To ensure that FrontStreet Rose Valley coffee retains its characteristic acidity while achieving a richer, fuller body overall, FrontStreet Coffee uses medium roast, which allows the coffee bean compounds to be extracted more easily. Therefore, when brewing, it's recommended to grind the coffee beans to medium-coarse/sugar-sized granules (75% pass-through rate with China No. 20 standard sieve) and brew with water at 90°C.

FrontStreet Coffee's in-store brewing parameters: V60 dripper, 90°C water temperature, medium grind, 1:15 coffee-to-water ratio, 15g coffee dose, three-stage extraction.

Pour the coffee grounds into the V60 dripper, wet the coffee bed with twice the amount of water to form a dome and bloom for 30 seconds. Then, using a small water stream, pour in circles from inside to outside until reaching 125g, then pause. Wait for the coffee bed to drop to half the dripper's height, then continue with the same fine stream to pour the third stage to 225g. Remove the dripper once all the coffee liquid has filtered through, with a total time of approximately 2 minutes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473