Delightful Colombian Coffee: A Brief Description of Regional Flavor, Mouthfeel, and Aromatic Characteristics

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Colombian Coffee

When it comes to Colombian coffee, FrontStreet Coffee believes that many coffee enthusiasts are captivated by Colombian coffee. The names themselves are incredibly romantic, such as the "Flower Moon Night" coffee bean with chocolate liqueur flavors, and the "Rose Valley" coffee bean with rose and peach flavors, which have fascinated and enchanted many coffee lovers.

Colombians' love for coffee is no less than their passion for football. Their streets and alleys are filled with coffee shops that are bustling with customers from morning to night, often with no empty seats. Even in restaurants, coffee is served as the complimentary after-dinner beverage.

According to FrontStreet Coffee's understanding, the reason Colombian coffee boasts such excellent quality is that Colombia places greater emphasis on product development and production promotion. This focus, combined with superior geographical and climatic conditions, makes Colombian coffee renowned worldwide for its outstanding quality and delicious flavor.

After roasting, Colombian coffee beans release a sweet fragrance and possess fine characteristics of sweetness within acidity and balanced bitterness. Due to its appropriate concentration, it is often used in premium coffee blends. When brewed, Colombian coffee emits a light and elegant aroma, not as strong as Brazilian coffee nor as acidic as African coffee, but rather a sweet, delicate fragrance that is understated and elegant.

Colombian coffee is also often described as having a silky smooth texture. Among all coffees, it has the best balance, with a soft, smooth mouthfeel that makes it enjoyable to drink at any time. It has earned praise that other coffees cannot match: being hailed as "green gold."

Many coffee enthusiasts who have tasted it at FrontStreet Coffee absolutely love it.

Of course, the pure flavor of Colombian coffee is inseparable from its natural environment, which provides the most favorable conditions for coffee cultivation. But beyond that, the diligent efforts of local growers are also indispensable "ingredients" in the creation of delicious coffee.

According to FrontStreet Coffee's understanding, in Colombia, coffee cultivation covers 1.07 million hectares, with approximately 302,000 coffee farms nationwide. 30% to 40% of the rural population depends directly on coffee production for their livelihood. Although Colombia has many farms, they are not large in area. Each farm averages only about 2 hectares, with over 80% of coffee plantations having around 5,000 coffee trees, averaging 3,000. This shows that Colombian agriculture is characterized by small-scale farming.

The main variety of Colombian coffee is Arabica coffee (coffea arabica), also known as small-fruited coffee. Small-fruited coffee has several varieties. Brazilian coffee seeds, which rank first in world production, are relatively large, more adaptable, and have higher fruit yields. In contrast, the mild coffee produced in Colombia is of a higher quality variety, related to its special geographical location and climatic environment. Colombian coffee is divided into more than 200 grades, with strong regional characteristics. Colombian beans are classified with SUPERMO as the highest grade, followed by EXCELSO. However, according to FrontStreet Coffee's understanding, only SUPERMO grade coffee beans of size 18 (diameter 18/64 inches) or larger can be classified as specialty coffee.

Colombian coffee-producing regions are mainly in the south, with altitudes above 1500m, primarily distributed in Huila, Cauca, Nariño, and Tolima. FrontStreet Coffee believes these regions all have refined acidic aromas and berry sweetness, with abundant sweetness.

Next, FrontStreet Coffee will introduce the characteristics of these coffee-producing regions to all coffee enthusiast friends!

Huila Department

Located in the southern part of the central mountain range in southern Colombia, this is the country's most famous specialty coffee-producing region. This area consists of hills surrounded by mountains, with cultivation altitudes above 1500 meters. The most important rivers in Colombia converge here, bringing abundant water resources and moisture. Contrary to the general impression of Colombian coffee as balanced and smooth among coffee enthusiasts, many small-producer micro-batch Colombian specialty coffees actually have distinct regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and requirements for specialty coffee, there has been a gradual shift away from the original bean-size grading system toward micro-batches provided by small farmers from micro-regions. Dozens of small farmers contribute their individual harvests to form a micro-batch for sale, which allows for cupping each batch individually to directly select many exceptional coffees from specific small farms.

Cauca Department

A Colombian coffee origin-certified region with an average altitude of 1758m, reaching up to 2100m at its highest points. The region's topography, precipitation, temperature, and volcanic soil create suitable conditions for coffee growth. 80% of the area is mountainous, with parallel mountain ranges in the eastern and central parts, forming part of the Andes Mountains. The central range includes two main volcanoes, Sotara and Petacas. Similar to other southwestern producing regions, Cauca shows a distinct unimodal precipitation pattern, with the dry season mainly occurring from August to September each year. The subsequent rainy season brings a concentrated coffee flowering period, followed by a concentrated coffee harvest season the next year.

Its biggest climatic difference from other regions is probably the relatively large temperature variation. The average daily temperature is 11°C, while the average daytime temperature is 18°C. The day-night temperature difference is an important factor in producing high-quality coffee. The low nighttime temperatures and relatively higher altitude slow down the growth rhythm of coffee, allowing coffee seeds and beans to more fully absorb the nutrients from coffee cherries, which also creates better acidity and the particularly praised sweetness of Cauca coffee.

Nariño Department

Located in the southwest of the country, bordering the Pacific Ocean to the west and Ecuador to the south, the Andes Mountains run through the entire province. Coffee is grown in the high-altitude cloud belt between 1600-2300 meters, with fertile volcanic geological soil. The beans are smaller but full, with a vibrant green color. The majority of Nariño's annual production is purchased by large American bean merchants. Nariño Province is located in southwestern Colombia, bordering the Pacific Ocean to the west and the neighboring country of Ecuador to the south. The Andes Mountains traverse this province, where there are magnificent mountain ranges and beautiful scenery, as well as many rivers flowing south through this area. It belongs to Colombia's high-mountain coffee cultivation zone and has nurtured many small farms producing specialty coffee. Nariño Province's total annual production is about 150,000 bags, but only about 6,000 bags are classified as premium select beans.

Tolima Department

Adjacent to Huila and Cauca, this region has the north-south running Andes Mountains (M. Andes) and Cordillera Mountains (M. Cordillera) running through it. Between these two famous mountain ranges flows the Magdalena River (R. Magdalena) from south to north. The name Tolima comes from the first people who lived here, the "Pijao people." In the language of this ancient group (Pijao word), tolima means "snow-covered." Tolima farms are generally slightly larger than those in other southern Colombian producing regions, averaging between 10-15 hectares. Cooperative methods are also popular here, with farmers sending their small batches of fresh coffee cherries to cooperative processing plants. Some farmers also choose to process their own coffee using small-scale facilities that can handle the day's harvest.

The above are the main coffee-producing regions of Colombia. Of course, coffee-producing regions affect coffee flavor to some extent due to natural conditions like climate and altitude, but FrontStreet Coffee believes that different processing methods also determine coffee flavor. For example, the coffee cherries from Hacienda San José, which will be mentioned next, are processed using rum barrel fermentation, while Flower Moon Night uses anaerobic natural processing, and Rose Valley uses double anaerobic enzyme fermentation. These are quite different from the washed and natural processing methods that FrontStreet Coffee often mentions. FrontStreet Coffee's enthusiast friends must surely be full of curiosity by now, so FrontStreet Coffee will next recommend some Colombian coffees and explain the special characteristics of these processing methods mentioned above.

Below are all Colombian coffees currently available at FrontStreet Coffee

FrontStreet Coffee Colombia Hacienda San José Coffee Beans

Country: Colombia
Region: Caldas
Altitude: 1750m
Variety: Castillo
Processing: Refined Washed Rum Barrel Fermentation
Flavor: Rum, chocolate liqueur, tropical fruits, maple syrup

The owner of Hacienda San José is precisely the creator of the rum barrel fermentation processing mentioned above by FrontStreet Coffee. The reason FrontStreet Coffee decided to stock this bean is that after cupping and brewing, FrontStreet Coffee found that San José presents rich tropical fruit flavors on top of its wine notes - similar yet with its own distinctive characteristics, which ultimately led FrontStreet Coffee to select and stock this bean.

The origin of this coffee bean's processing method is also quite interesting. According to FrontStreet Coffee's understanding, it was created by the third-generation female owner of Hacienda San José, who, dedicated to promoting Colombian coffee, sought to break through and try a different path between traditional production and modern specialty coffee trends. With this in mind, during one occasion when she was making rum with her husband, she had a flash of inspiration: what would happen if she put green coffee beans into oak barrels? Would they absorb the oak barrel flavors like the original liquor, achieving barrel-aged effects?

With this concept in mind, since 2013, the owner Monsalve Botero has been placing green beans in rum barrels of different ages for winemaking-style low-temperature fermentation, comparing the fermentation flavors from different brewing times. Through such experiments, she selected the most suitable barrels and fermentation duration. Finally, she successfully found the optimal combination, achieving special and satisfactory flavors, thus creating rum barrel fermented coffee that differs from traditional washed processing.

FrontStreet Coffee Colombia Isabella Coffee Beans

Country: Colombia
Region: Huila
Altitude: 1760m
Variety: Pink Bourbon
Processing: Semi-washed
Flavor: Citrus, floral, honey, fruits

FrontStreet Coffee believes that experienced coffee enthusiasts have all heard of Bourbon coffee beans, but Pink Bourbon must be a first-time encounter. So how did this feminine Pink Bourbon come about? According to FrontStreet Coffee's understanding, Pink Bourbon was first planted in the Huila region. Initially, it was mixed with other Bourbon and Caturra varieties, before being separately harvested and processed. When coffee cherries mature, they display a romantic pink color, but maintaining this pink color is extremely difficult because the final color of coffee cherries is determined by recessive genes in the pollen grains. This requires that among the hybrid pollen grains, there must be both yellow-leaning genes from Yellow Bourbon and red-leaning genes from Red Bourbon - all of which are recessive genes that easily interfere with each other, making Pink Bourbon a very rare variety.

This coffee from FrontStreet Coffee uses semi-washed processing. The specific method of semi-washing is to first dry the coffee cherries using the natural method, then wash away the outer skin and pulp with water. Unlike the washed method, it does not involve placing coffee cherries in fermentation tanks. Therefore, coffee beans processed with the semi-washed method are always sticky, but their acidity and sweetness are quite good, and the aroma is very charming.

After cupping and brewing, FrontStreet Coffee believes this Isabella coffee has delicate, rich, subtly complex flavors. It has juicy, vibrant, balanced acidity with a silky, light mouthfeel. Crisp, sweet, with saturated flavor in the aftertaste. Therefore, FrontStreet Coffee recommends this coffee to coffee enthusiast friends with a feminine heart.

FrontStreet Coffee Colombia Flower Moon Night Coffee Beans

Country: Colombia
Region: Huila (El Escondido Farm)
Altitude: 1800m
Variety: Caturra
Processing: Anaerobic Natural
Flavor: Strawberry, peach, fermented wine aroma, chocolate, fruit wine

"Flower Moon Night" coffee sounds poetic and picturesque just from its name. Through cupping and brewing, FrontStreet Coffee found its flavor expression lies in rich aroma, bright wine notes, and full body. It's not only low in acidity but also has excellent sweetness, which is truly impressive. Therefore, FrontStreet Coffee decided to bring this Flower Moon Night coffee to friends who love coffee to try!

So how was Flower Moon Night coffee born? We must thank Ramirez, the owner of El Escondido Farm, for researching and developing this anaerobic natural processed coffee bean. According to FrontStreet Coffee's understanding, he comes from a coffee-growing family and started coffee production at the age of 18. He worked in coffee-related jobs in the city of Acevedo, later had the opportunity to buy a farm to grow his own coffee, then sold it, and a year later bought El Escondido Farm. This farm grows Caturra, a common coffee variety. Caturra is a natural mutation of Bourbon, often featuring refreshing fruit acidity and light sweetness in flavor. This also laid the foundation for Flower Moon Night coffee.

In fact, as early as 3 years ago, the previous owner of El Escondido Farm had launched a special processing project and taught Ramirez how to carry out special processing. Driven by his passion for coffee cultivation, Ramirez changed the original fermentation process that couldn't achieve the desired results. He placed coffee cherries in sealed fermentation tanks for low-temperature fermentation, extending the entire fermentation time. With 15-20 days of fermentation, the coffee's flavor possibilities expanded. Over time, slow drying allowed coffee cherries to develop optimal water activity during this process -一方面, the flavor development was excellent, and on the other hand, green beans could be maintained longer during the off-season storage cycle. After fermentation, these coffee cherries underwent natural drying. Finally, Colombian Flower Moon Night coffee beans were born from this fermentation tank on a flower moonlit night! And this processing method is what FrontStreet Coffee now calls anaerobic natural processing.

FrontStreet Coffee Colombia Rose Valley Coffee Beans

Country: Colombia
Region: Santander (Hacienda El Arbol)
Altitude: 1700m
Variety: Caturra
Processing: Anaerobic Double Enzyme Washed Processing
Flavor: Honey, juicy, strawberry

The name Rose Valley immediately evokes the feeling of being surrounded by countless roses. Does drinking Rose Valley coffee give you this feeling? FrontStreet Coffee believes it does! When FrontStreet Coffee cupped and brewed it, they were captivated by the aroma of Rose Valley coffee. The charming floral and fruit aroma is very pleasant to smell, and drinking it feels as soft as drinking flower and fruit tea.

So how was this Rose Valley coffee created? According to FrontStreet Coffee's understanding, Rose Valley coffee comes from Hacienda El Arbol in the Santander region of Colombia. The farm owner Vargas has been growing coffee at Hacienda El Arbol for 20 years. At Hacienda El Arbol, only fully ripe, bright red coffee cherries are selected for harvesting. Defective floating beans are removed through washing, followed by two rounds of anaerobic fermentation with special enzyme groups added. Great attention is also paid to the coffee drying process, avoiding excessively high temperatures and adopting a slow drying method. This is why you can taste such "clean" flavored Rose Valley coffee.

FrontStreet Coffee mentioned anaerobic processing earlier, so what is anaerobic double enzyme washed processing? We must also thank the research of Hacienda El Arbol's owner. Its process involves removing floating beans through washing, and finally placing the processed coffee beans in a sealed container. Carbon dioxide is injected to displace oxygen, slowing down the decomposition of sugars in coffee mucilage in an oxygen-free environment. The pH also drops more slowly, extending fermentation time to develop better sweetness and more balanced flavors in the coffee. This is why it's called double anaerobic.

FrontStreet Coffee Colombia Decaf Coffee Beans

Country: Colombia
Region: Huila
Altitude: 1750m
Variety: Typica
Processing: Swiss Water Processing
Flavor: Berries, citrus, cocoa, nuts

FrontStreet Coffee believes some coffee enthusiast friends might ask what decaf coffee is. As the name suggests, decaf coffee is coffee with only trace amounts of caffeine. Coffee contains many components and substances, among which caffeine has obvious effects on the human body. For many people who love drinking coffee but whose physical condition doesn't allow caffeine intake, decaf coffee is the best choice.

Generally, Arabica coffee beans contain 1.1%-1.7% caffeine, while Robusta coffee beans contain 2%-4.5% caffeine. Decaf coffee is regulated to contain no more than 0.3% caffeine in brewed coffee. This means a cup of decaf coffee cannot contain more than 5 milligrams of caffeine.

Decaf processing must use green coffee beans. According to FrontStreet Coffee's research, there are currently three main processing methods to remove caffeine: traditional/European processing, Swiss water processing, and supercritical carbon dioxide processing. All three methods can effectively remove most caffeine, leaving only 2-3% of the original caffeine content in the beans.

This decaf coffee from FrontStreet Coffee uses Swiss water processing because this method better preserves the original flavor that green coffee beans should have, which is what FrontStreet Coffee wants to bring to everyone.

So what is the Swiss water processing workflow? FrontStreet Coffee's research shows that this processing method first soaks coffee beans in warm water. After caffeine and other components dissolve into the water, activated carbon filters the caffeine from the extract. Then the caffeine-free extract is reintroduced to the original coffee beans, allowing them to reabsorb the lost components. This produces decaf coffee beans.

FrontStreet Coffee Colombia Sakura (Cauca) Coffee Beans

Country: Colombia
Region: Cauca (Hacienda Paraíso)
Altitude: 2050m
Variety: Castilo
Processing: Double Anaerobic Washed Processing
Flavor: Spices, tea-like, citrus

"Sakura" coffee comes from Hacienda Paraíso in Cauca Department, Colombia. FrontStreet Coffee speculates that the name Sakura probably comes from its sakura-like aroma, which is why it was named "Sakura."

According to FrontStreet Coffee's understanding, Hacienda Paraíso was only recognized by coffee enthusiasts in 2015, making it a rising star. It is a coffee farm started by Mr. Diego Samuel in 2008, initially just a small 2.5-hectare family-style estate. The owner invested the annual harvest surplus into coffee agricultural research and continuously studied how to better produce specialty flavors.

It wasn't until 2015 that he first participated in a local regional competition and won first place. After becoming famous overnight, he gained industry recognition and was further motivated to promote specialty coffee cultivation. This is how Hacienda Paraíso became widely known among coffee enthusiasts.

FrontStreet Coffee Colombia Huila Coffee Beans (Daily Coffee)

Country: Colombia
Region: Huila
Altitude: 1500-1800m
Variety: Caturra
Processing: Washed Processing
Flavor: Nuts, dark chocolate, caramel, soft fruit acidity

FrontStreet Coffee mentioned above that Huila, Colombia is the country's most famous coffee-producing region, so the coffee cherries here best represent the original flavor of Colombian coffee - that sweet, light fragrance and clean feeling. Therefore, this coffee bean from FrontStreet Coffee uses washed processing, as this method best expresses the original flavor of coffee cherries.

So what is the washed processing workflow? FrontStreet Coffee will explain it now:

First, coffee farmers pour the harvested coffee berries into large water tanks. Underdeveloped inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, the defective beans (fruits) floating on the surface are removed. Then a pulp screener is used to remove the outer skin and pulp of the coffee fruit. At this point, the coffee beans still have a slippery layer of mucilage attached. So the mucilage-covered coffee beans are placed in fermentation tanks for 16-36 hours. During this process, microorganisms decompose the mucilage. After fermentation is complete, large amounts of clean water are used to wash away the mucilage residue from the coffee beans. Finally, the cleaned coffee beans are dried in the sun. This washed processing method gives coffee beans both soft and bright acidity, appropriate body intensity, and sweet, spicy aroma.

The above are the Colombian coffee beans and related information about Colombian coffee that FrontStreet Coffee recommends to everyone. We believe that coffee enthusiast friends who enjoy Colombian coffee flavors now have a deeper understanding of Colombian coffee.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat: ID: kaixinguoguo0925

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