What Makes Good Coffee? Understanding Rose Valley Coffee Beans and Their Distinction from Colombian Coffee

FrontStreet Coffee Colombia Rose Valley

Country of Origin: Colombia

Region: Santander

Variety: Caturra

Processing: Anaerobic Enzyme Washed

Altitude: 1400m—1600m

Roast Level: Medium Roast

FrontStreet Coffee recommends using 15g of coffee powder with 225ml of water at 90-91°C according to SCA pour-over coffee guidelines, with a coffee-to-water ratio of 1:15.

The flavor profile features stunning peach characteristics, accompanied by aromas of rose and liqueur chocolate. It's richly fragrant, with a taste reminiscent of drinking peach juice.

It offers both the high-quality sweet and sour notes of black grapes and the silky mouthfeel of creamy toffee.

Coffee Bean Processing Method

Double Anaerobic Enzyme Fermentation Processing. Anaerobic fermentation has become a widely used processing method in recent years.

It mimics the processing method of red wine. The process involves injecting carbon dioxide into a sealed container to displace oxygen.

In an oxygen-free environment, the decomposition speed of sugars in the coffee pulp slows down, and the pH value drops more slowly, extending the fermentation time.

This develops better sweetness and more balanced flavors. Anaerobic double enzyme washed processing adds special enzymes for secondary anaerobic fermentation based on anaerobic washed processing.

After removing the coffee cherries from the anaerobic environment, the skin and pulp are removed by machine. The coffee beans with pulp are placed in plastic bags or other sealed containers in an anaerobic environment.

Another round of anaerobic fermentation is performed. This processing method, which undergoes the two anaerobic fermentations mentioned above, is called double anaerobic fermentation.

This FrontStreet Coffee Colombia Rose Valley comes from the Finca El Arbol estate in the Santander region of Colombia. Santander is located in northern Colombia, bordering the Magdalena River to the west.

The cultivation altitude is approximately 1400-1600 meters, covering an area of 30,537 square kilometers. Santander is a very important but rarely mentioned province in Colombia.

It is actually the earliest province in Colombia to start growing coffee and currently accounts for about 5% of Colombia's total coffee production. Through cupping, FrontStreet Coffee has found that coffee beans from this region are known for their intense flavors, long aftertaste, and unique fresh herbal notes.

Colombian coffee is one of the few original coffees sold worldwide under a country name. Its superior geographical and climatic conditions have nurtured coffee with unique acidity and richness, earning it praise that other coffees cannot match in terms of quality.

Finca El Arbol owner Vargas has been operating the farm and growing coffee for 20 years. At Finca El Arbol, only fully ripe, bright red coffee cherries are selected for picking. Defective floating beans are removed through washing.

Two rounds of anaerobic fermentation are performed with special enzyme groups, while great attention is also paid to the drying process of the coffee beans, avoiding excessive temperatures and adopting a slow drying method.

The coffee region is located in the Andes Mountains, with a mild climate and humid air. Colombia has three Cordillera mountain ranges running north-south, extending into the Andes, where coffee is grown along the highlands of these mountains.

The mountain terraces provide diverse climates. Colombia has harvest seasons year-round, with different types of coffee maturing at different times.