Flavor Profile and Taste Characteristics of Colombian Coffee

Colombia is fortunate to have both Atlantic and Pacific ports, a geographical location that has played an important role in marketing Colombian coffee worldwide. Among all South American countries, Colombia is the only one with such advantages, resulting in transportation costs far lower than other countries. Colombia's main traditional producing regions are concentrated in the Eastern and Central Cordillera mountain ranges, as well as in the southern regions of Huila, Cauca, and Nariño.

Important coffee-growing areas along Colombia's central mountain range include the Medellín, Armenia, and Manizales regions. Among these three regions, the Medellín area produces coffee with full-bodied beans, rich aroma, and moderate acidity, making it the highest quality coffee-producing region. These three regions are sometimes referred to as the MAM (after the first letters of the three city names) Coffee Golden Triangle. The Eastern Cordillera mainly includes producing regions such as Santander. Although Huila, Cauca, and the southernmost region of Nariño in southern Colombia do not have high production volumes, their special microclimates created by altitude, topography, and soil conditions give coffee from this region excellent acidity and unique flavors, along with high-grade taste and exceptional texture, making them increasingly popular among global coffee enthusiasts in recent years.

Medellín

Located in northern Colombia, it offers rich flavor, moderate acidity, and high sweetness that is particularly intriguing. This coffee is suitable for dark roasting and emits a rich aroma. The quality of Medellín exported by the FNC (National Federation of Coffee Growers) has higher uniformity and cleanliness than ordinary Medellín. Therefore, beans exported by the FNC are chosen for their higher price point. The coffee quality from the Medellín region is excellent, with full-bodied beans and rich aroma, making it popular among coffee enthusiasts.

Santander

Located in northern Colombia, bordered by the Magdalena River to the west, with cultivation altitudes of approximately 1,400-1,600 meters and an area of 30,537 square kilometers. Santander is a very important but rarely mentioned province. It is actually the first 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-lasting aftertaste, and unique fresh herbal notes.

FrontStreet Coffee – Colombian Rose Valley Coffee Beans

Region: Colombia, Santander
Processing: Anaerobic Double Enzyme Washed
Altitude: 1,700m
Variety: Caturra
Brewing Flavors: Stunning peach characteristics, accompanied by aromas of rose and liquor-filled chocolate, creating a rich fragrance. The entry is like drinking peach juice. It has both the high-quality sweet and sour taste of black grapes and a silky texture like cream toffee.

FrontStreet Coffee's Rose Valley Coffee Bean Roasting Recommendations

Yangjia 800N, 500g batch size. Entry temperature 180°C, initial heat at 130, damper at 3. When reaching 140°C, keep the heat unchanged and open the damper to 4. During this stage, the beans gradually transform from the original green color of raw beans to yellow, and the grassy aroma of raw beans slowly disappears, entering the dehydration state. At 6'25", the beans reach the yellowing point, where they develop a sweet aroma like toast. At 180°C, reduce the heat to 100, keeping the damper unchanged at 4.

At 9'38", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 10'20", first crack begins, open the damper to 4. Develop for 1'50" after first crack, then drop the beans at 196°C. Considering that this Colombian anaerobic sun-dried "Flower Night Moon" bean is anaerobic sun-dried, try to extend the dehydration time to around 9-9.5 minutes to ensure the beans are thoroughly roasted and avoid underbaking. Develop for 1'50" after first crack, then discharge at 196°C.

Huila

Located in southwestern Colombia, it is one of the main coffee cultivation areas, accounting for 12% of Colombia's total coffee production. Because famous coffee cultivation areas are scattered throughout the Huila region, the names of various small areas have become brand names and circulated. Through cupping, FrontStreet Coffee has found that Huila region coffee has intense nutty, chocolate, and caramel flavors.

FrontStreet Coffee – Colombian Huila Coffee Beans

Region: Colombia, Huila
Altitude: 1,500-1,800 meters
Variety: Caturra
Processing: Washed
Flavors: Nuts, dark chocolate, caramel, soft fruit acidity.

FrontStreet Coffee's Colombian Huila Coffee Bean Roasting Recommendations

Yangjia 800N, 500g batch size. Enter beans at 185°C, damper set to 3, heat at 120. Return point at 1'32", 98.6°C. When the temperature reaches 140°C, open the damper to 4. At this point, the bean surface turns yellow, the grassy aroma completely disappears, entering the dehydration phase. When the temperature reaches 192°C, adjust the heat to 80 and open the damper to maximum 5. At 8'30", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. Listen carefully for the sound of first crack, which begins at 9'15". Develop for 3'00" after first crack, then drop at 202°C.

Cauca

Located in southwestern Colombia, it accounts for 8% of Colombia's total coffee production. It is a Colombian coffee origin certified region with an average altitude of 1,758 meters, with the highest altitude reaching up to 2,100 meters. 80% of Cauca province is mountainous. The biggest climatic difference from other producing regions is the relatively large temperature variation, with a day-night temperature difference of 11°C and an average daytime temperature of 18°C. The day-night temperature difference is an important factor in forming high-quality coffee. Low nighttime temperatures and relatively higher altitudes slow down the growth rhythm of coffee, allowing coffee beans to more fully absorb the nutrients from coffee cherries. FrontStreet Coffee believes that this high-altitude growing environment is precisely what creates better acidity in Cauca coffee and its acclaimed special sweetness.

FrontStreet Coffee – Colombian Cherry Blossom Coffee Beans

Region: Colombia, Cauca
Altitude: 2,050m
Variety: Castillo
Processing: Double Anaerobic Washed
Flavors: Berry juice-like texture, strawberry jam, mint tea sensation, with notes of mugwort and basil in the aftertaste.

FrontStreet Coffee's Colombian Cherry Blossom Coffee Bean Roasting Recommendations

Yangjia 800N, 480g batch size. Enter beans at 165°C, damper set to 3, heat at 120. Return point at 1'32". When the temperature reaches 115°C, open the damper to 4. When the temperature reaches 152.9°C, yellowing point at 6'00", at which time the bean surface turns yellow, the grassy aroma completely disappears, entering the dehydration phase.

At 8'27", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. Listen carefully for the sound of first crack, which begins at 10'10". Open the damper fully, and when the temperature reaches 178°C, reduce the heat to 50. Develop for 1'30" after first crack, then drop at 193°C.

Nariño

Located in the southwesternmost part of Colombia, accounting for 3% of Colombia's total production. Nariño has natural conditions for producing high-quality coffee, being close to the equator at about 1 degree north latitude, with sufficient sunlight throughout the year. Most altitudes are above 1,600 meters, and snow-capped peaks are not uncommon within its territory year-round. Rugged mountains and long, steep slopes bring temperature diversity, while warm and humid air currents rising from the valleys protect coffee grown at high altitudes from frost threats, allowing coffee to be cultivated successfully even at 2,300 meters. Volcanic soil provides rich nutrients for coffee growth. Nariño's annual rainfall shows a peak distribution, with one rainy season lasting from October of the current year to May of the following year, and a dry season of three months: June, July, and August.

However, even during dry months, coffee farmers don't need to worry excessively. The warm currents brought by trade winds from the southern continent meet the cooler nights, producing water vapor that replenishes moisture for the coffee trees. Typically, after continuous dryness followed by rainfall, coffee trees enter their flowering season. In Nariño, after the first rainfall in September, the coffee flowering season begins. Correspondingly, starting from April of the following year, they gradually enter the harvest season. In high-altitude producing areas, the harvest season may last until August.

FrontStreet Coffee's Brewing Tips

Dripper: Hario V60 #01
Water Temperature: 90-91°C
Coffee Dose: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine grind/sugar-sized (80% pass-through through #20 sieve)

FrontStreet Coffee recommends using freshly roasted coffee beans for brewing to maximize the rich flavors of the coffee. The coffee beans shipped by FrontStreet Coffee are all roasted within 5 days because FrontStreet Coffee deeply understands that the freshness of coffee beans greatly affects flavor. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," ensuring that every customer who places an order receives the freshest coffee when it arrives. The coffee degassing period is about 4-7 days, so when customers receive it, it's precisely when the flavor is at its best.

FrontStreet Coffee uses segmented extraction, also known as three-stage brewing: Use 30g of water for a 30-second bloom, then pour with a small water flow in a circular motion to 125g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed again, remove the dripper. (Timing starts from the bloom) Extraction time is 2'00"-2'10".

Important Notice :

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