Introduction:This washed coffee from the San Jose Estate in Colombia, fermented in rum barrels, stands out in the specialty coffee scene with its distinctive notes of alcohol and fruit. This article will delve into the inspiration behind its processing method, the characteristics of the green beans, roasting recommendations, and pour over performance, helping you master the brewing techniques for this unique bean and understand the science behind its rich rum-like profile.
Introduced by a certain coffee brand, this rum barrel-fermented washed coffee from Colombia’s San Jose Estate is one of the representative works in the recent trend of low-temperature anaerobic fermentation. The inspiration for this bean came from the creative idea of the estate owner, Madame Monsalve Botero. Observing her husband’s involvement in rum production and oak barrel crafting, she had a sudden inspiration to ferment green coffee beans inside oak barrels under low temperatures, resulting in this unique coffee with flavors of rum, cantaloupe, and dark chocolate.
This coffee is made from Supremo-grade Castillo and Naranjal varieties grown at an altitude of approximately 1,750 meters in Caldas Province, a renowned specialty coffee region in Colombia. In the processing workflow, the green beans are first depulped and then directly placed inside oak barrels for low-temperature fermentation. After fermentation, they are cleaned following traditional washed steps and then dried on sun patios. The overall process combines tradition with innovation.
The prototype of this processing method can be traced back to 2013, when Monsalve Botero began experimenting with Colombian native oak barrels of different ages and vintages, conducting fermentation tests for varying durations. After years of experimentation, she finally discovered the golden ratio that could showcase the characteristics of rum aroma without compromising the essence of the coffee. The version of the coffee that has entered the market is the most outstanding result of her numerous trials.
In terms of flavor profile, the most prominent feature of this bean is its intense rum aroma, accompanied by a clear sweetness of cantaloupe and a soft dark chocolate finish, with a round mouthfeel and distinct layers. This flavor combination makes it a popular choice for pour over enthusiasts trying specialty coffees, especially for coffee lovers eager to explore anaerobic fermentation and the impact of oak barrels.
For roasting recommendations, it is advised to aim for a light-to-medium roast to preserve the rich fruity and fermentation aromas while avoiding over-roasting that may lead to a flattening of flavors. However, it should be noted that this bean tends to lose flavor expression in the mid-to-late stages, so it is recommended to control the development time during roasting and allow sufficient time during the resting period for the flavors to stabilize. Typically, resting for 7 to 10 days before drinking is optimal.
In terms of brewing performance, this bean is characterized by strong degassing, especially rapid expansion right after roasting, but may subsequently experience a sudden drop in degassing and poor water absorption, which is usually related to the bean's own oil content and cell structure. For pour over, it is recommended to use a medium-fine grind with stable water flow to improve extraction evenness. Common issues include puck collapse and overly fast water flow, which may indicate changes in internal lipid content and recommend paying attention to the coffee-to-water ratio and water temperature during brewing. A 1:15 coffee-to-water ratio and a water temperature between 90°C and 92°C are recommended for balanced results.
Interestingly, according to some coffee research, the hydrolysis of lipids during fermentation may generate acids and alcohols, which are precisely the key compounds contributing to the rum-like flavor profile. Therefore, this oak barrel-fermented bean from the San Jose Estate likely accumulated a wealth of aromatic precursors as early as the fermentation stage, which explains why its rum character is so full-bodied and layered.
In summary, the rum barrel-fermented coffee from Colombia’s San Jose Estate not only embodies the estate’s innovative processing spirit but also showcases the endless possibilities of the interplay between low-temperature anaerobic fermentation and oak barrels. For pour over enthusiasts who enjoy exploring the boundaries of flavor and pursuing unique taste profiles, this bean is undoubtedly a premium choice worth delving into and experimenting with.
The above content is compiled by CoffeeHunters, a coffee news website.
