Introduction:This article provides an in-depth analysis of the Sakura Anaerobic Castillo variety coffee beans produced by Colombia’s Paradise Estate, covering everything from the estate background and variety characteristics to dry and wet aromas, flavor profiles, as well as practical pour over parameters and steps. It also explores the processing features of the estate’s Strawberry Yogurt Double Anaerobic Washed beans and their potential as a single-origin espresso (SOE), helping coffee enthusiasts fully grasp the brewing and tasting essentials of this specialty bean.
Colombia’s Paradise Estate has recently garnered attention in the specialty coffee market for its innovative processing methods and unique varieties. Among them, the anaerobically fermented Castillo variety beans, which boast delicate mugwort and floral notes, have been dubbed “Sakura Anaerobic Beans” by some roasters, becoming a popular choice for many pour over enthusiasts.
These beans come from Paradise Estate, managed by the estate owner Diego Samuel as a family-run business. As early as 2015, Diego Samuel won first prize in a regional green bean cupping competition with coffee beans grown on his own farm, after which he became even more focused on developing specialty-grade coffee cultivation and processing techniques.
Paradise Estate currently cultivates a diverse range of varieties, including Bourbon, Caturra, Geisha, Colombia, and Castillo. The star of this review — the Castillo variety — was developed by a local Colombian agricultural research institution and has been gradually promoted since 2005. Compared to traditional Typica, Castillo not only retains a bright citrus acidity but also offers a more layered aroma profile, often exhibiting a combination of floral, herbal, and fruity notes.
Before officially launching, the roasting team conducted cuppings of this Sakura Anaerobic bean from Paradise Estate. Its dry aroma showcases herbal notes such as basil and rosemary, while the wet aroma phase releases sweet fermentation scents reminiscent of chamomile and strawberry jam. Upon actual tasting, one can clearly perceive a distinct strawberry jam fermentation character, paired with a bright acidity and sustained herbal tones, with the finish even offering a cool, mint-tea-like aftertaste, making for a rich and well-balanced flavor profile.
To fully highlight the characteristics of this light roast coffee, it is recommended to use a V60 filter. The V60’s spiral ribs promote stable water flow penetration, helping to enhance the overall flavor clarity and layering. The tested roast level is light, and it is suggested to consume the coffee between the 4th and 20th day after roasting when degassing stabilizes and flavor performance is at its peak.
Recommended pour over parameters are as follows: use a V60 #01 filter, 15 grams of coffee, a 1:15 coffee-to-water ratio, with water temperature controlled at 90–91°C, and grind size at medium-fine (approximately 78% extraction through a 20-mesh sieve). The brewing process recommends a classic three-pour method: start with pouring 30 grams of water for a 30-second bloom to ensure even absorption and formation of the “coffee burger” shape; then, in the second pour, pour 95 grams of water in a circular motion at a water height of 3–5 cm, reaching a total of 125 grams; finally, pour 100 grams of water in the third pour, maintaining the same flow rate and circular path, and complete the extraction once the dripping finishes.
Upon drinking, this coffee is dominated by a pronounced sweetness, particularly a strawberry jam-like flavor that leaves a strong impression. The finish is refreshing, with a cool, minty herbal aftertaste, making it highly suitable for coffee lovers who enjoy bright and fresh flavor profiles. Additionally, Paradise Estate’s series also includes a Castillo variety processed via double anaerobic washed method, commonly known as “Strawberry Yogurt,” whose processing is more complex, involving two rounds of anaerobic fermentation followed by washing and sun drying, with final moisture content controlled around 11%.
This Strawberry Yogurt coffee was intentionally roasted at a medium-light level to preserve the sweet traits of strawberry and yogurt. During cuppings, both the dry and wet aromas exhibit intense strawberry yogurt flavors, accompanied by the sweetness of peach and honey, making the overall profile highly distinctive. Due to its standout flavor characteristics, the team also experimented with using it to produce SOE (single-origin espresso), adjusting the roast to a medium-dark level to meet espresso extraction needs.
The actual tested extraction parameters were: 20 grams of coffee, yielding 40 grams of espresso in approximately 27 seconds, with the first drip appearing at the 5-second mark. The resulting espresso presents a medium acidity, with flavors centered around citrus and strawberry, and a finish that carries the richness of dark chocolate. When used to make a hot Americano (in a ratio of about 1:6), the texture is smooth and full-bodied, combining dark chocolate with a subtle strawberry finish, making it suitable for those who enjoy fruit-forward notes in their milk-based coffee.
Although the Strawberry Yogurt beans shine in both pour over and espresso preparations, due to their strong flavor personality and not fully representing the traditional characteristics of Colombian origin, they have not yet been included in the pour over bean lineup. Paradise Estate’s wide range of coffee beans demonstrates the estate’s dedication to variety selection and innovative processing methods. Whether you prefer bright herbal notes or rich fermented flavors, coffee enthusiasts can find options worth exploring in depth.
The above content is compiled by CoffeeHunters, a coffee news website.
