How to Brew Orange Soda Flavored Coffee Beans? Flavor Characteristics of Colombian Orange Oak Barrel Coffee Beans

Today FrontStreet Coffee is introducing a fascinating lot from Colombia's Finca La Chiquita — the "Orange Soda." The name is no gimmick: this coffee uncannily mimics the flavor profile of an orange soda, delivering one of the most distinctive tasting experiences we've come across.

The variety behind it is Tabi, a rare and remarkable cultivar. A hybrid of Typica, Bourbon, and Timor, Tabi's great advantage is strong resistance to coffee leaf rust while keeping the excellent cup qualities of its Typica and Bourbon parents.

Finca La Chiquita's Innovative Approach

Finca La Chiquita began cultivating Tabi roughly 10 years ago and has spent that time pushing coffee processing forward, using oak barrels to deepen the coffee's flavor richness and complexity. "Orange Soda" is one of their proudest achievements.

A Carefully Controlled Process

The process starts with fully ripe cherries, which undergo 48 hours of anaerobic fermentation while pH and Brix readings are monitored continuously until the ideal fermentation state is reached. The cherries are then depulped and held in water tanks for another 48 hours to remove the mucilage. Next, the beans dry for 15 days on African raised beds at an average temperature of 40°C. The final step: resting in oak barrels previously used for orange-flavored brandy.

An Extraordinary Flavor Profile

We were astonished at the cupping table. The dry fragrance carries an exceptionally light, perfumed orange essence; on the sip, bright orange acidity bursts across the palate with an almost fizzy, soda-like effervescence. It's a genuinely outstanding cup — playful, aromatic, and unlike anything else in the lineup.

FrontStreet Coffee Recommendation

If this quirky barrel-processed Tabi sparks your interest in Colombian coffee, the country has far more to offer. Colombia's range is remarkably wide — from fruity and acid-forward to full-bodied and aromatic, suitable for both espresso blends and single-origin pour-over.

FrontStreet's washed Huila comes from the hills of Colombia's most famous specialty region, grown above 1500 meters where the country's most important rivers converge. Roasted medium-dark, it highlights dark chocolate, nutty sweetness, and a full body — at home in a pour-over or French press, and just as capable behind a moka pot or espresso machine. For a modern twist, try the Sidra (Xijia) from Finca Linea Divisadero: an anaerobic natural that turns low-oxygen fermentation into intense tropical fruit, pouring with passion fruit, grape, apricot, and dried-fruit aromas at a medium-light roast. And for espresso drinkers, the FrontStreet Premium Blend marries Brazilian cream-and-nut sweetness with Colombian dark chocolate — a silky, latte-friendly base with fine golden crema.