What Does Colombian Coffee Taste Like From Finca El Paraiso?

Finca El Paraiso in Colombia's Cauca region produces a double anaerobic washed Castillo coffee with a distinctly fruity Colombian coffee taste: berries, raspberries and strawberry jam, layered with mugwort-like spice notes. Grown at 2050 meters and managed by Diego Samuel since 2008, the beans deliver high flavor distinctiveness that sets this lot apart from standard Colombian profiles.

The Cauca department averages roughly 1758 meters in altitude, reaching 2100 meters at its highest, with volcanic soil and a monomodal rainfall pattern that concentrates flowering and harvest. Front Street Coffee roasts the bean for pour-over, where berry sweetness and spice stay balanced, and extraction parameters can be reused across brews.

Located in the Cauca region of Colombia, Finca El Paraiso is managed by Diego Samuel and has focused on specialty coffee exploration since its founding in 2008. Its double anaerobic washed Castillo coffee beans, introduced domestically by Front Street Coffee, present fruity acidity and sweetness reminiscent of berries, raspberries, and strawberry jam, accompanied by notes of mugwort and spice, with extremely high flavor distinctiveness. This article will discuss Finca El Paraiso's regional terroir, processing techniques, variety characteristics, as well as Front Street's roasting and brewing recommendations, helping coffee enthusiasts fully understand the flavor sources and extraction key points of this bean, while providing reusable pour-over parameter references.

This Front Street Sakura coffee bean sold at FrontStreet Coffee stores comes from Finca El Paraiso in Colombia and is processed using the double anaerobic washed method. The black coffee extracted by pour-over carries fruity acidity and sweetness like berries, raspberries, and strawberry jam, interwoven with spice notes similar to mugwort, giving it a highly distinctive overall flavor.

Front Street Colombia Finca El Paraiso Double Anaerobic Washed Castillo

Coffee Region: Cauca

Farm: Finca El Paraiso

Altitude: 2050 meters

Processing Method: Double Anaerobic Washed

Variety: Castillo

Finca El Paraiso is located in the Cauca region of Colombia. The Cauca department is a certified Colombian coffee origin, with an average altitude of about 1758 meters, reaching up to 2100 meters at its highest. The local topography, rainfall patterns, temperature conditions, and volcanic soil together provide a suitable natural foundation for coffee cultivation.

About eighty percent of the Cauca region is mountainous, with parallel mountain ranges in the east and center that form part of the Andes. The central range includes two major volcanoes, Sotara and Petacas. In terms of geographical boundaries, the Cauca department is similar to other southwestern coffee regions of Colombia, with precipitation showing a clear monomodal distribution; the dry season usually occurs from August to September each year, followed by the rainy season bringing a concentrated coffee flowering period, and the following year ushers in a concentrated coffee harvest season.

Finca El Paraiso is managed by Mr. Diego Samuel and was established in 2008. At first, it was just a small family farm of 2.5 hectares. Later, Diego continuously invested his annual income into researching how to produce coffee beans with exquisite flavors. In 2015, he won the championship in a local green bean competition, which gave him more motivation in specialty coffee cultivation and earned him recognition in the industry. Finca El Paraiso also tried introducing more coffee varieties to enrich the plant diversity on the farm. The Castillo used in this Sakura coffee bean is one of the most widely planted varieties locally, and thanks to its strong resistance to leaf rust, it survives more easily than other varieties.

In recent years, anaerobically processed coffee beans have become very popular on the market. After green coffee beans ferment in an anaerobic environment, the originally light aromatic fruity flavors transform into rounder fruity fermented flavors and sweetness, and the brewed black coffee has lower bitterness, making it easy to accept even for people who normally do not drink coffee. This Front Street Finca El Paraiso Sakura coffee bean uses double anaerobic washed processing, meaning it undergoes two rounds of constant-temperature anaerobic fermentation, with washing in between to remove the mucilage layer. The breakdown rate of the pulp and mucilage therefore slows down, the fermentation process is extended, and finally it is sun-dried. This processing method can more effectively highlight the explosive sweetness of the coffee beans.

To highlight the fruity flavor of this coffee, Front Street uses a medium roast. Through cupping, the dry aroma of Front Street Finca El Paraiso Sakura coffee has very full spice and strawberry aromas; on the palate there are mugwort and spice notes, along with the fruity acidity and sweetness of black tea, berries, and citrus, with moderate body and a slight floral note in the finish.

Because Front Street Colombia Sakura coffee beans undergo anaerobic fermentation processing, although they were originally high-altitude hard beans, the density of the coffee bean cell walls decreases under a sealed anaerobic environment, and after roasting the internal structure of the beans becomes loose. Therefore, during brewing the water flow encounters less resistance, the contact time between coffee grounds and water becomes shorter, the flow rate speeds up, and the taste can easily become weak. So Front Street recommends using a finer grind to increase extraction strength. Front Street adjusts the grind to EK43S#9.5, with a sieving rate of 82% using the Chinese No. 20 standard sieve.

Dripper: V60

Water Temperature: 90℃

Dose: 15g

Coffee-to-Water Ratio: 1:15

Grind: EK43S#9.5, fine granulated sugar coarseness (82% sieved with a No. 20 sieve bowl)

Three-stage pouring: First use water at twice the weight of the coffee grounds to wet the coffee bed, forming a dome and blooming for 30 seconds. Then pour in a thin stream in circles from the inside out, pausing at 125 grams. When the coffee bed drops to half the height of the dripper, continue pouring the third stage with the same thin stream to 225 grams, and wait until all the coffee liquid has filtered through before removing the dripper; the total time is about 2 minutes. After the coffee in the dripper flows into the server, remove the dripper, then swirl the server to mix the coffee liquid evenly, and you can begin tasting the coffee's flavors from high temperature.

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The above content is compiled by CoffeeHunters, a coffee news website.