Colombia Rose ValleyCoffee Beans
Origin
- Region: Colombia
- Variety: Caturra
- Process: Anaerobic Enzymatic Washed
- Roast: Cinnamon Roast
- Altitude: 1700
- Sample Batch:
- Grower:
Flavor Notes:
Colombia Double Enzymatic Washed Rose Valley has an astonishing peach note, paired with cranberry, dessert chocolate, and rose.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Average
- Body:Medium
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Average
Colombia Rose ValleyCoffee Bean Intro:
Colombian coffee is one of the few origin-specific coffees sold worldwide under its country name. Its superior geographical and climatic conditions produce coffee with unique acidity and richness. In terms of quality, it has earned praise unmatched by other coffees.
The owner of Gran Arbol Farm, Mr. Vargas, has been growing coffee on the estate for 20 years. At Gran Arbol Farm, only fully ripe, bright red coffee cherries are handpicked. Defective floaters are removed via washing, followed by two rounds of anaerobic fermentation with a special enzyme blend. Great care is also taken in the drying process—avoiding high temperatures and employing a slow drying method.
This coffee uses a popular special anaerobic processing method in recent years. After washing to remove defective beans, the processed coffee is placed in a sealed container where carbon dioxide is injected to displace oxygen. In this anaerobic environment, the breakdown of sugars in the mucilage is slowed, and the pH drops at a slower rate, extending fermentation time. This enhances the coffee’s sweetness and balances its flavors.
Caturra is a natural mutation of Bourbon, discovered in Brazil in 1937. It has a shorter tree height compared to Bourbon. Caturra thrives at altitudes between 700–1750 meters, with higher elevations yielding better flavors. It often exhibits bright fruity acidity and subtle sweetness.
With light roasting, Caturra shows pronounced acidic aroma and brightness. With proper processing, its sweetness can be quite impressive, though its body is relatively lower than Bourbon’s, and its cleanliness in flavor is somewhat lacking.
Curve Analysis
Charge Temperature: 180°C, Yellowing Point: 6’00”, 151°C, First Crack: 9’48”, 183.3°C, Development After First Crack: 2’10”, Dropped at 197°C.
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Region Intro:
Colombia is the world's third-largest coffee exporter, mainly producing Arabica coffee, and it is also the country that exports the most Arabica beans. Colombia is rich in products; in particular, coffee, flowers, gold and emeralds are known as the "four treasures."
Colombia is located in the northwest of the South American continent, bordering Panama in Central America. Seen from an overhead view, its western side looks as if it has been scratched by a cat; from north to south, it leaves three vertical claw marks. The country's famous producing regions are scattered among these Andes mountain ranges with fertile volcanic soil.
Brewing Tips:
Recommended Brewing Method: Pour Over
V60 Dripper
Water Temperature: 90–92°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-Fine (80% through 20-mesh sieve, China standard)
Brewing Technique: Pulse Pouring
Bloom with 30g water for about 30 seconds. Pour 125g water in small circles centered around the coffee bed, then wait until the water level drops nearly exposing the coffee bed before pouring to 225g total. Remove the dripper when the water level is about to expose the coffee bed. (Bloom timing starts here.) Total brew time: 2’00”.
Flavor Cup Report:
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