Introduction:This article delves into the double anaerobic washed SOE coffee beans launched by Colombia’s Finca El Paraíso, covering everything from its growing background and processing methods to actual brewing performance—including pour over, espresso, Americano, and latte. Through detailed parameters and authentic flavor evaluations, it helps readers master the best ways to use this champion-level coffee bean and understand its unique positioning in the SOE market.

In recent years, the topic of single-origin espresso (SOE) in the specialty coffee market has continued to gain traction, especially after well-known chain brands successively launched products based on SOE, sparking a wave of enthusiasm for trying something new. Against this trend, the SOE coffee beans produced by Colombia’s Finca El Paraíso have captured the attention of many coffee enthusiasts with their double anaerobic washed processing method and distinctive berry notes. This article will comprehensively unpack the backstory of this champion estate bean and put its performance in both pour over and espresso extraction to the test.

The History and Variety Strategy of Finca El Paraíso

Finca El Paraíso has been managed by Mr. Diego Samuel since 2008, starting with just 2.5 hectares of land. After years of dedication and research, it has now become one of the important representatives of specialty coffee in Colombia. The farm owner is committed to reinvesting profits into agricultural innovation, striving to cultivate coffee varieties with outstanding and stable flavors. Currently planted varieties include Bourbon, Laurina, Gesha, and Castillo. Among them, Castillo has become one of the mainstream varieties due to its high resistance to rust. Although its flavor profile was rated similarly to Caturra and Bourbon in a blind tasting conducted by the National Coffee Research Center, actual cupping results may vary by case.

Analysis of the Double Anaerobic Washed Processing Method

The reason why the Sakura series coffee beans from Finca El Paraíso have such a unique flavor lies in the “double anaerobic washed processing method” they employ. This technique involves two stages of anaerobic fermentation: first, the freshly harvested coffee cherries are placed in a sealed container for initial fermentation; then, after removing the pulp and skin, they undergo a second fermentation in an anaerobic environment. This innovative method effectively enhances sweetness and complexity, and the beans are finally dried to achieve a moisture content of around 11%, ensuring stability and flavor preservation.

Pour Over Recommendations and Tested Parameters

To fully showcase the sweetness and delicate layers of these coffee beans, it is recommended to use the pour over drip method with a medium-light roast. The tested recommended parameters are as follows: 15 grams of coffee, a 1:15 coffee-to-water ratio, using a #20 sieve with an 80% extraction rate, water temperature set at 91°C, paired with a V60 filter. The brewing process is divided into three stages: first, pour 30 ml of hot water for a 30-second bloom; then pour in a circular motion for 120 ml over about 1 minute; when the water level drops to about half, pour the final 90 ml, with total extraction time controlled to around 2 minutes. These parameters help present the flavors clearly, especially appealing to coffee lovers who pursue fruity and sweet profiles.

Flavor Profile and Brewing Insights

Using the above pour over method, these Sakura coffee beans from Finca El Paraíso exhibit a complex flavor profile of mugwort, mint, fruit jam, and strawberry, with noticeable sweetness and distinct layers.Additionally, for espresso extraction, using 20 grams of coffee to produce 40 grams of espresso in about 27 seconds yields a refreshing mint aroma with subtle strawberry notes, accompanied by a black chocolate finish and a medium cheese-like body, delivering an overall clean and distinctive profile.

Espresso Applications: Americano and Latte Tested

For Americano preparation, using a 10-ounce cup with a 1:6 coffee-to-water ratio, the flavor carries notes of mint hard candy, Indian spiced tea, and slight strawberry, with a smooth mouthfeel and moderate body. However, in the latte, although the milk’s sweetness compensates for some of the flavors, the overall performance is slightly unbalanced, with the characteristics of the espresso being overshadowed by the milk. It is recommended that if you wish to highlight the unique personality of Finca El Paraíso, it is better enjoyed as a black coffee or Americano.

Overall, these SOE coffee beans from Colombia’s Finca El Paraíso perform exceptionally well in both pour over and espresso, fully showcasing their berry notes and fresh aromas. They are highly suitable for coffee enthusiasts looking to deeply explore the charm of SOE.

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