How Delicious is Colombian Coffee? What's the Story and Origin of Sakura Coffee Beans and Their Characteristics?

Colombia Sakura

Country of Origin: Colombia

Region: Cauca

Variety: Castillo

Altitude: 2050m

Roast Level: Medium-Light

Processing Method: Double Anaerobic Washed

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

The flavor profile features the sweetness of strawberry jam and chamomile aroma. Upon entry, you'll experience strawberry-like sweetness and acidity, along with strawberry jam-like fermentation notes, followed by the aromas of basil and rosemary, and finally a subtle cooling sensation reminiscent of mint tea in the mouth.

Double Anaerobic Washed

This Sakura coffee bean undergoes double anaerobic washed processing. First, the complete coffee cherries undergo initial fermentation in an anaerobic environment. Afterward, the coffee cherries are mechanically processed to remove the skin and pulp.

The coffee beans with their mucilage intact are then placed in plastic bags or other sealed containers in an anaerobic environment for a second round of anaerobic fermentation. Once fermentation is complete, the coffee beans are removed from the anaerobic environment, washed to remove the mucilage layer, and then sun-dried until the moisture content reaches approximately 11%. Through cupping, FrontStreet Coffee discovered that coffee beans processed with this method exhibit more complex acidity compared to anaerobic washed coffee beans.

Castillo Variety

Research began in 1961 at the Colombia Coffee Research Center. As part of ongoing studies on rust-resistant varieties like Caturra and Timor Hybrid, after 23 years of research, they developed 6 varieties of the Castillo cultivar, which began widespread cultivation in 2005. Today, approximately 45% of coffee plantations in Colombia grow Castillo. Castillo is known for its smooth body, aroma, and citrus acidity. According to blind tasting results from the Colombia National Coffee Research Center, Castillo's flavor quality can match that of Caturra and Bourbon varieties.

Finca El Paraiso

Finca El Paraiso is a coffee estate that Mr. Diego Samuel began operating in 2008, while also conducting research in agricultural business management.

Initially, Finca El Paraiso was just a small 2.5-hectare family-owned estate. In 2015, Mr. Diego Samuel participated in his first regional green bean cupping competition, winning first place. This recognition motivated him to dedicate himself more passionately to cultivating high-quality coffee. Today, Finca El Paraiso farm primarily grows Bourbon, Laurina, Geisha, Castillo, and Colombia variety coffee trees. The Sakura coffee beans that FrontStreet Coffee acquired are of the Castillo variety.

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

Important Notice :

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