Introduction:This medium-roasted coffee from Colombia’s JiuKui Estate, processed with a wine fermentation method, offers a unique flavor profile where maple sweetness intertwines with malt aromas. This article delves into its processing technique and origin background, and provides practical pour over parameters and tips to help you extract its optimal performance — from bright acidity to a sweet lingering finish — fully capturing the characteristics of this premium bean.
This newly released Colombian coffee bean, processed with the wine method, has received positive feedback among coffee enthusiasts for its well-balanced flavor profile and distinctive processing approach. Upon tasting, you’ll first notice a bright citrus acidity, followed by the gradual emergence of maple-like sweetness and malt aroma. The mouthfeel is creamy and smooth, with a clean finish and a long-lasting sweet aftertaste. It’s ideal for those who enjoy complex layers and fruity profiles.
Roasted to a medium level, it preserves the bean’s original fruity characteristics while imparting a stable body and moderate richness. Whether brewed using pour over, siphon, or French press, it performs admirably. Pour over is especially recommended to more clearly capture its layered flavor changes. The packaging is a half-pound bag equipped with a one-way degassing valve to help maintain freshness.
In terms of flavor expression, this coffee featuresmaple sweetness and malt aromaas its core, paired with vibrantcitrus acidity, resulting in a rounded and rich mouthfeel. Its creamy texture leaves a deep impression. The finish is not only clean but also offers a sustained sweet aftertaste, making it perfect for slow sipping. Whether for daily drinking or as part of a premium bean tasting, it delivers a satisfying experience.
The roast level of this coffee bean is set at medium,Roast Level: Medium Roast, balancing acidity, sweetness, and body, and is suitable for various brewing methods. The packaging uses aone-way degassing valvedesign, which effectively releases carbon dioxide while preventing oxygen from entering, thus extending freshness. It is recommended to consume within one month of purchase for the best flavor. Each pack is ahalf-pound bag, approximately 227 grams, suitable for home or small office use.
For pour over recommendations, you can refer to the following basic parameters: water temperature is advised to be controlled between90-95℃(range), which helps fully extract acidity and sweetness without over-extracting and causing bitterness. The grind size is recommended to be medium-coarse, roughly equivalent to3rd setting(referencing the Yangjia Xiaofeima grinder), or within the range of20-mesh sieve passing rate of about 70–75%. The recommended coffee-to-water ratio is1:16, which is15 grams of coffee grounds to 240 grams of water. This ratio achieves a good balance between flavor and strength, and can be slightly adjusted according to personal taste.
Regarding brewing technique, it is suggested to use a multi-pour method — for example, start by pouring 30% hot water for a 30-second bloom, then gradually pour the remaining water. The total brew time is best kept between2 minutes to 2 minutes and 30 seconds. Please note that different grinders may have varying scale markings, so adjustments should be made based on the actual color and taste of the extracted liquid. Under-extraction may lead to sourness, while over-extraction can result in astringency.
This Colombian coffee bean is grown at an altitude of2100 metersin highlands, carefully cultivated by the JiuKui (JOAQUIN) Estate. The planted varieties are a combination ofTypica and Caturra, both of which exhibit pronounced acidity and aromatic traits in high-altitude environments. After harvesting, the coffee cherries undergo washed processing to remove the pulp and skin, followed by a uniquewine fermentation process—the beans are placed in a water-free fermentation tank forapproximately 20.6 hours of anaerobic fermentation, a process that enhances the intensity and complexity of the flavors.
After fermentation, the beans are moved to raised drying beds for10 days of sun drying, during which moisture is slowly removed under controlled temperature and humidity conditions. This step is crucial for the formation of the final flavor. The entire processing procedure is meticulously handled, resulting in the unique sweetness and richness of this coffee bean. According to professional cupping evaluations, this bean scored89 points, placing it at a specialty-grade level.
The wine fermentation method has gained popularity in the specialty coffee scene in recent years. By controlling the fermentation environment and duration, it triggers internal flavor compound transformations in the coffee beans, producing complex aromas and tastes reminiscent of alcoholic fermentation. This Colombian wine-processed coffee is a typical representative of this technique, making it a highly valuable choice for coffee lovers wanting to explore how processing methods influence flavor.
The above content is compiled by CoffeeHunters, a coffee news website.
