Have Colombian Paradise Estate coffee beans been banned? The flavors, taste, and varieties of Sakura coffee beans

Recently, there have been reports that the COE (Cup of Excellence) competition has banned specialty-processed coffee beans from entering, but no corresponding regulations can be found on the official website.For some reason, Heaven Estate seems to have been hit hard.Let’s just keep drinking coffee for now until the news settles.

,Diego Samuel,,,.

:.First, the whole coffee fruit undergoes anaerobic fermentation. Then, after removing the skin and pulp with a machine, the mucilage-covered beans are placed in a sealed bag or container for another round of anaerobic fermentation.

The flavor of Sakura coffee beans is so intense that even those who have only been drinking coffee for one or two months are drawn to it. It brews with a very fragrant, thick, and comfortable fermented syrupy aroma.

And according to the pros, the Sakura coffee beans have a faint herbal aroma—some say it’s like basil or rosemary, others think it’s chamomile, and some even say it’s mugwort.——?

,,Double Anaerobic Washed.What makes it special? It’s the anaerobic fermentation + double anaerobic fermentation + washed process.

It may sound unfamiliar, but it’s actually easy to understand—you can think of it similarly to how we preserve various pickled vegetables or fruits at home.

First, the anaerobic fermentation process was initially popularized in 2015 by Australian competitor Sasa Sestic, the WBC champion. Sasa’s competition beans were fermented in a sealed tank with injected carbon dioxide to expel oxygen, creating an oxygen-free environment.This makes the coffee taste rounder and fuller, and also brings out more tartaric acid.

Generally, this process doesn’t take long, and Mr. Diego Samuel closely monitors it.Because the coffee cherries being processed are of high ripeness and cannot be stored for long—they will spoil.Of course, the name “Sakura coffee beans” isn’t what the farm originally called them—it’s a name given by Front Street Coffee based on their cupping flavor profile.Once the desired level of fermentation is achieved, the first stage of fermentation is concluded.

After removing the skin and pulp with a machine, the coffee beans with pulp are placed in a plastic bag or other sealed container in an anaerobic environment for another round of anaerobic fermentation.The degree of fermentation also needs to be closely monitored.

This is the second anaerobic fermentation.Two rounds of this process together make double anaerobic fermentation.

,,(,),11%.This completes the full double anaerobic washed process.

From this process, it’s clear that rather than being a special processing method, it’s more about the power of science—using scientific and agricultural knowledge to extract coffee beans from the fruit more precisely while controlling fermentation accurately to bring out cleaner and more refined flavors.Through cupping, Qianjie found that the coffee beans processed with this method have a richer acidity compared to anaerobic-washed coffee beans.

If you want to experience the best flavor of sakura coffee beans, Front Street recommends using freshly roasted beans for brewing, which allows you to fully appreciate the rich flavors of the coffee.The coffee beans shipped by Front Street Coffee are all roasted within five days because Front Street understands that the freshness of coffee beans greatly affects the flavor.The philosophy of Front Street Roasting is “Freshly roasted great coffee,” ensuring that every customer receives the freshest coffee upon delivery.The reason for this step is quite straightforward: to stabilize and unify ripeness, and to allow the coffee seeds (the beans themselves) to absorb more flavors, transforming acidic compounds into sweet ones.

:.Pour in 15 grams of coffee grounds and gently tap to level the surface of the coffee.

Start the first pour, pouring water in a circular motion around the center for 30 grams and letting it bloom for 30 seconds.The ideal state is when the coffee grounds are evenly saturated with water, puffing up slightly into a small “coffee hamburger.”

After 30 seconds, start injecting the second stage. The water column height for this stage is 3–5 cm, and water is poured in a circular motion outward from the center, adding 95 grams of water. The total water added at this point is 125 grams.

Observe that the coffee liquid surface should be entirely covered with golden coffee foam.

When the coffee bed is about to be exposed, start the final pour. Pour 100 grams of water for this stage, moving slowly in concentric circles with a consistent flow rate.When all the coffee liquid has dripped into the lower chamber, remove the filter and end the extraction.The total brewing time is 2 minutes and 8 seconds.

 

:.Typically, coffee has a resting period of 4–7 days, so when customers receive it, the flavor is at its best.(For those who can’t discern flavors, drink more, more, and more!)