Pour-Over Coffee Colombia San José: What's the Difference with the Musician Series? Brewing Flavor Characteristics

FrontStreet Coffee Colombia Finca San Jose

Origin: Colombia

Region: Caldas

Estate: Finca San Jose

Altitude: 1750 meters

Grade: Supremo

Variety: Castillo

Processing: Refined Washed Rum Barrel Fermentation

According to SCA recommendations, for pour-over coffee, use 15g of coffee grounds with 225ml of water at 90-91°C, maintaining a 1:15 coffee-to-water ratio.

Flavor notes: Rum, chocolate liqueur, tropical fruits, and maple syrup.

Refined Washed Rum Barrel Processing

The coffee used for refined washed rum barrel fermentation is carefully selected Castillo variety, screened to approximately 17-18 mesh. After removing the fruit pulp, the coffee beans are placed in aged oak barrels for low-temperature fermentation.

Following the low-temperature fermentation, the beans undergo washing treatment before being dried on sunbeds. The fusion of rum's rich wine aroma with the scent of oak barrels creates a truly magnificent flavor profile.

Castillo is a new-generation leaf rust-resistant coffee variety jointly developed by the Colombian Coffee Growers Federation (FNC) and Colombia's National Coffee Research Center, Cenicafé. Cenicafé sought to further improve the variety to achieve higher coffee yields, greater disease resistance, and quality and flavor comparable to Caturra.

In the latter half of the 20th century, Caturra gradually replaced Colombia's ancient coffee varieties, becoming the country's main cultivated variety. In 1982, the Coffee Research Center released the Colombia variety. In 1983, Colombia discovered its first case of leaf rust, and the disease-resistant Colombia variety was promoted. In 2005, building on research of the Colombia variety, the Coffee Research Center introduced the Castillo variety. The FNC strongly supported the application of this new variety, promoting its cultivation through comprehensive agricultural and financial policies.

Within just ten years, by 2015, articles indicated that Castillo already accounted for 40% of all coffee planting area in Colombia. Among these, the leaf rust outbreak of 2008-2010 also contributed to the popularization of Castillo.

The vigorous promotion of Castillo once sparked significant controversy between coffee farmers and roasters. The focus of debate often centered on the new Castillo variety's Robusta genes and its cup performance compared to Caturra. In December 2014 and January 2015, world-renowned coffee organizations and research institutions, in collaboration with well-known coffee companies, conducted a sensory test on the cupping performance of Castillo versus Caturra. The analysis covered Castillo and Caturra samples from 25 farms in Colombia's Nariño region. As for the test results, in summary, Castillo showed good cupping performance.

Finca San Jose Estate

The century-old Finca San Jose Estate is located in a volcanic ash-rich area near the Nevado del Ruiz volcano, with abundant sunshine and an average annual temperature between 21-25°C. The estate covers a total of 18 hectares, of which 16.5 hectares are dedicated to coffee cultivation.

Amidst the wave of specialty coffee in recent years, Finca San Jose Estate has been actively seeking breakthroughs to forge its own unique path.

The owner of Finca San Jose Estate, Monsalve Botero's husband specializes in manufacturing rum oak barrels and brewing rum. One day, while filling distillate for fermentation, she had a sudden inspiration: what if coffee beans were placed in oak barrels for fermentation—would it create even more distinctive flavors?

Therefore, starting in 2013, Monsalve Botero began experimenting with rum barrel fermentations of varying durations at low temperatures. Finally, in 2018, she found the ideal method, creating this post-processed bean with characteristics distinct from typical washed processing.

FrontStreet Coffee Colombia Finca San Jose cupping notes: Rum, chocolate liqueur, tropical fruits, maple syrup.

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