كولومبي الجنة مزرعة نكهة استوائيةمقدمة حبوب البن:

Colombian Paradise Estate Tropical Flavor Coffee Beans

Origin: Cauca, Colombia

Estate: Paradise Estate

Processing Method: Double Anaerobic Washed

Varieties: Colombian, Castillo, Caturra

Elevation: 2050m

Cauca Province

Cauca

Cauca Province is a Colombian coffee origin-certified region with an average elevation of 1758m, reaching up to 2100m at its highest. The region's terrain, precipitation, temperature, and volcanic soil provide ideal conditions for coffee cultivation. Eighty percent of the area is mountainous, with parallel mountain ranges in the eastern and central parts, which are part of the Andes Mountains.

The central mountain range includes two major volcanoes, Sotara and Petacas. Similar to other southwestern regions, Cauca experiences a distinct monomodal rainfall pattern, with the dry season primarily occurring from August to September. The subsequent rainy season brings a concentrated coffee flowering period, followed by a focused harvest season the following year. The main harvest runs from March to June, with a secondary harvest from November to December.
 

Paradise Estate

FincaEl Paraiso

Paradise Estate (Finca El Paraiso) is a coffee farm managed by Mr. Diego Samuel since 2008. Initially a small 2.5-hectare family-run estate, the owner reinvested surplus harvests into coffee agricultural research, continuously refining how to better produce premium flavors. In 2015, he first participated in a local regional competition and won first place, gaining industry recognition and further motivation to promote specialty coffee cultivation.

Through his company Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego has developed innovative technologies to enhance and stabilize coffee quality. He says he enjoys stepping out of his comfort zone because it helps him keep improving. Paradise Estate currently grows varieties such as Bourbon, Laurina, Gesha, and Castillo, with plans to experiment with more diverse varieties.

Double Anaerobic Washed

Anaerobic Fermentation Washed

Anaerobic (Anaerobic) fermentation typically involves fermenting coffee cherries in an oxygen-free environment, after which they are removed and processed further. Once taken out of the anaerobic environment, the cherries are depulped by machine, and the mucilage-covered beans are placed in a sealed bag or container for another round of anaerobic fermentation. This two-step anaerobic process is called double anaerobic fermentation.

The Tropical Flavor from Paradise Estate by Front Street Coffee undergoes double anaerobic washing. After two rounds of anaerobic fermentation, the beans are removed from the anaerobic environment and washed to remove the mucilage layer, then sun-dried to reduce moisture content to around 11%. Through cupping, Front Street found that beans processed this way exhibit richer acidity compared to those processed with standard anaerobic washing.

Coffee Varieties

Castillo: Starting in 1961, CENICAFE began researching the Timor variety, which has Robusta lineage. In 2002, they released Tabi, a disease-resistant hybrid of Typica, Bourbon, and Timor. In 2005, they introduced Castillo, their most successful disease-resistant variety at the time. After a major leaf rust outbreak in 2008, Colombia aggressively promoted Castillo cultivation.

Colombia: The variety sharing the country’s name is a hybrid coffee developed in the 1980s, with Caturra and Timor lineage—essentially a Catimor variety. However, [FNC] insists that while Colombia is directly descended from Catimor, its flavor is far more refined than typical Catimors, as it has undergone multiple generations of backcrossing with Arabica, shedding the harsh taste of Robusta-type beans. Its flavor is closer to Arabica while retaining the disease resistance and high yield advantages of Robusta-type beans, making it a key tool for Colombia’s production growth.

Caturra: A natural mutation of the Arabica Bourbon variety, discovered in Brazil in 1937. It has a shorter tree stature than Bourbon but lower disease resistance. However, it yields more than Bourbon. Though discovered in Brazil, Caturra doesn’t grow well there and thus isn’t widely planted. Instead, it thrives in Central and South America, with large-scale cultivation in Colombia, Costa Rica, and Nicaragua.

Front Street Coffee Roasting Recommendations

Yama 800N, charge weight: 480g. Start at 175°C, with fan at 3 and heat at 130. Turnaround at 1'32". At 140°C, set fan to 4. At 151.2°C (yellowing point), reach 6'00" with yellow bean color and no grassy aroma, entering dehydration. At 176°C, reduce heat to 110.

At 9'17", beans show ugly wrinkles and black spots, with toastiness clearly shifting to coffee aroma—marking the prelude to first crack. Listen closely for first crack at 10'05", then open the fan fully. At 188°C, reduce heat to 70. First crack development lasts 1'40", with drop at 195.5°C.

Front Street Coffee Cupping Report

Front Street cups sample beans within 8–24 hours post-roast. Baristas typically use 200ml ceramic bowls. Water temperature is 94°C. Grind size is adjusted to 70%–75% through a 20-mesh sieve (0.85mm). Ratio: 11g coffee to 200ml water (1:18.18), yielding extraction concentration within the Golden Cup range of 1.15%–1.35%, with a 4-minute steep.

Dry Aroma: Pineapple

Wet Aroma: Mango

Flavor: Black Grape, Passion Fruit, Berries, Caramel