What Does Colombian Coffee From Santander Taste Like?
What is colombian coffee? It is one of the few single-origin coffees sold worldwide under a country's name. The Rose Valley lot covered here comes from Big Tree Estate in the Santander region, grown at 1,700 meters from the Caturra variety and processed with an anaerobic double enzyme wash. Expect ripe peach, strawberry, and melon aromas layered with rose and champagne notes.
Santander lies in northern Colombia, west of the Magdalena River, where coffee grows at roughly 1,400 to 1,600 meters and is known for robust flavor, a long finish, and a fresh herbaceous note. Big Tree Estate's operator has farmed coffee for twenty years, picking only fully ripe red cherries, removing floaters, then running two rounds of anaerobic fermentation with specific enzyme groups and slow drying.
Colombian coffee is renowned worldwide under its country's name. Thanks to its exceptional geographical and climatic conditions, it produces a distinctive acidity and full body, and its quality is widely acclaimed. This article focuses on Front Street Colombia Big Tree Estate's Double Enzyme Washed Rose Valley, providing an in-depth introduction to its producing region of Santander, the estate's management philosophy, the anaerobic processing technique, and the flavor characteristics of the Caturra variety. This bean delivers aromas of ripe fruits such as peach, strawberry, and melon, interwoven with notes of rose and champagne, offering rich layers of flavor that are worth savoring for coffee enthusiasts.
Front Street Colombia Anaerobic Process Rose Valley
Colombian coffee is one of the few single-origin coffees sold worldwide under a country's name. Its uniquely advantaged geographical and climatic environment creates the distinctive acidity and richness of Front Street Colombian coffee, and in terms of quality it has earned praise that other coffees find hard to match.
The following will focus on introducing this Front Street Colombia Double Enzyme Washed Rose Valley.
Product Name: Front Street Colombia Big Tree Estate Anaerobic Process Rose Valley
Estate: Colombia Big Tree Estate
Producing Region: Santander
Processing Method: Anaerobic Double Enzyme Wash
Altitude: 1700
Variety: Caturra
Santander Producing Region
Big Tree Farm is located in Colombia's Santander producing region, which lies in the northern part of the country, with the Magdalena River immediately to its west. Coffee is grown at altitudes of roughly 1,400 to 1,600 meters. Coffee beans from this region are known for their robust flavor, long lingering finish, and a distinctive fresh herbaceous note.
Big Tree Estate
Mr. Vargas, the operator of Big Tree Farm, has been devoted to coffee cultivation for twenty years. The farm picks only fully ripe coffee cherries that are bright red in appearance, removes defective floating beans through washing, then carries out two rounds of anaerobic fermentation, followed by fermentation with specific enzyme groups. At the same time, the farm places great emphasis on the drying stage, avoiding excessively high temperatures and adopting a slow drying method.
Processing Method
This Front Street Colombia Rose Valley uses the special anaerobic processing method that has become quite popular in recent years. First, defective coffee beans are removed by washing, then the prepared beans are placed in sealed containers and injected with carbon dioxide to expel oxygen. In an oxygen-free environment, the breakdown of sugars in the coffee mucilage slows down, and the pH value drops more gradually, thereby extending the fermentation time and developing better sweetness and a more balanced flavor.
This Front Street Colombia Double Enzyme Washed Rose Valley bean has a stunning peach character, accompanied by aromas of ripe fruits such as strawberry and melon, as well as notes of rose and champagne.
Caturra
Caturra is a natural mutation of Bourbon, discovered in Brazil in 1937. Its tree is shorter and smaller than Bourbon. Caturra is suited to growing at altitudes of 700 to 1,750 meters; the higher the altitude, the better the flavor, typically featuring a crisp fruity acidity and a light sweetness.
When Caturra is lightly roasted, its acidity and aroma are pronounced and the overall profile is bright. If processed properly, its sweetness can be quite good, but its body is relatively lower than Bourbon's, and its cleanliness in the mouth is also somewhat lacking.
Caturra berries are usually red, though in a very few regions there is also yellow Caturra, for example a very small amount of yellow Caturra is grown in Hawaii.
The above content is compiled by CoffeeHunters, a coffee news website.
