What makes Colombian coffee from Finca El Paraiso stand out?

Finca El Paraiso sits in Cauca, Colombia at 2,050 meters and grows the Castillo variety, processed as a double anaerobic washed lot. The pour-over cup shows berry, raspberry and strawberry jam sweetness with a wormwood-like spice aroma and a mouthfeel that separates it from a standard Colombian profile.

Cauca is a certified origin where the Andes split into parallel ranges, with volcanic soil and roughly 1,758 meters average altitude rising to about 2,100 meters. Rainfall follows a monomodal pattern: a dry spell from August to September, then a rainy season that triggers flowering and sets up the next harvest. That geography shapes much of what Colombia produced coffee tastes like.

Colombia is an important origin of specialty coffee in the world, and the high-altitude terroir of its Cauca region has nurtured many distinctive coffee estates. The Colombian Finca El Paraiso Cherry Blossom coffee beans launched by FrontStreet Coffee use a double anaerobic washed process and the Castillo variety, presenting fruity sweet-tart notes like berries, raspberries, and strawberry jam, accompanied by a wormwood-like spice aroma, with a uniquely distinctive mouthfeel. This article will provide an in-depth introduction to the estate environment, variety characteristics, and processing method of Finca El Paraiso, as well as the roasting and pour-over regimen customized by FrontStreet for this coffee, taking you through a comprehensive understanding of the flavor code of this coffee from origin to cup.

FrontStreet Coffee has a FrontStreet Cherry Blossom coffee bean produced at Finca El Paraiso in Colombia, using a double anaerobic washed process. The pour-over black coffee flavor is the fruity sweet-tartness of berries, raspberries, and strawberry jam, with a wormwood-like spice aroma, offering a very unique mouthfeel.

FrontStreet Colombia Finca El Paraiso Double Anaerobic Washed Castillo

Coffee region: Cauca

Estate: Finca El Paraiso

Altitude: 2,050 meters

Process: Double anaerobic washed

Variety: Castillo

Finca El Paraiso is located in the Cauca region of Colombia. Cauca Department is a certified coffee origin in Colombia, with an average altitude of 1,758 m and a maximum altitude rising to 2,100 m. The region's topography, rainfall, temperature, and volcanic soil provide suitable conditions for coffee cultivation.

Eighty percent of the Cauca region is mountainous, with parallel mountain ranges distributed in the east and center, part of the Andes. The central range includes two major volcanoes, Sotara and Petacas. On its border, Cauca Department is similar to other southwestern production regions, with rainfall showing a clear monomodal distribution. The dry season mainly occurs from August to September each year, and the subsequent rainy season brings a concentrated coffee flowering season, followed by the concentrated coffee harvest season the next year.

Finca El Paraiso is managed by Mr. Diego Samuel and was established in 2008. At first, it was only a small 2.5-hectare family estate. Later, Diego invested each year's income into studying how to produce coffee beans with refined flavors. In 2015, he won first place in a local green bean competition, which gave him even more motivation to grow specialty coffee and also earned him recognition in the industry. Finca El Paraiso has tried to introduce more coffee varieties to enrich the diversity of plants on the estate. This Cherry Blossom coffee bean is selected from Castillo, one of the most widely planted local varieties, with super-strong resistance to leaf rust, making it easier to survive than other varieties.

In recent years, anaerobic-processed coffee beans have become very popular in the market. When green coffee beans ferment in an anaerobic environment, their originally light aromatic fruit flavors ferment into rounder fruity fermented flavors and sweetness. The resulting black coffee has lower bitterness, and even friends who do not drink coffee can easily accept it. This FrontStreet Finca El Paraiso Cherry Blossom coffee bean uses double anaerobic washing, meaning it undergoes two rounds of constant-temperature anaerobic fermentation, with washing in between to remove the pectin layer. The breakdown rate of the pulp and pectin decreases, thereby extending the fermentation process, and finally it is sun-dried. This more effectively highlights the explosive sweetness of the coffee beans.

In order to highlight this coffee's fruity flavor, FrontStreet uses a medium roast. Through cupping, the dry aroma of FrontStreet Finca El Paraiso Cherry Blossom coffee has a very full spice and strawberry aroma. On the palate, there are wormwood and spice notes, with the sweet-tart flavors of black tea, berries, and citrus. The body is moderate, with a slight floral finish.

Because FrontStreet Colombia Cherry Blossom coffee beans are anaerobically fermented, although they originally belong to high-altitude hard beans, under a sealed anaerobic environment the compactness of the coffee bean cell walls decreases, and after roasting the internal structure of the beans becomes looser. Therefore, during brewing the water flow meets less resistance, the contact time between coffee grounds and water becomes shorter, so the flow-through is faster and the flavor can easily become weak. Therefore, FrontStreet recommends using a finer grind to increase extraction strength. FrontStreet adjusts the grind to EK43S#9.5, with a passing rate of 82% using the Chinese No. 20 standard sieve.

Dripper: V60 Water temperature: 90°C Dose: 15 g Coffee-to-water ratio: 1:15 Grind: EK43S#9.5, caster sugar coarseness (82% passing through a No. 20 sieve bowl)

Three-stage pouring: Wet the coffee bed with twice the weight of the coffee grounds in water to form a dome and let it bloom for 30 s. Then pour in a thin stream in circles from the inside out until 125 g, then pause. When the coffee bed drops to half the height of the dripper, continue pouring the third stage in the same thin stream until 225 g, and wait until all the coffee liquid has filtered through before removing the dripper, 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.

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