Columbian Coffee

fresh-coffee

In 2008, the Sol Naciente Coffee brand was created. Our goal at the time was to unite producers located throughout the Sierra Nevada region. The producers came from the areas of San Pedro and Siberia, both of which are situated in Cienaga.

Many of the producers we met showed the scars of conflict, and some of the lands were placed into a restitution program. Fast forward to today, they have reclaimed their land and have decided to use it to produce organic coffee. As soon as this coffee arrived, we were immediately attracted to it.

It had a sweet and clean taste. It also had bight citrus notes, and the red fruit sweetness was a nice touch.

Green Analysis

The coffee is very dense, and it’s apparent that it has undergone quality drying and grading practices. Given the size of the screen, we were impressed by the density. The coffee consists of over 30% Caturra, as well as Castillo. Caturra is a quality that is grown in Colombia, while Castillo is relatively new to the cultivar scene.

CENICAFÉ produced the hybrid back in 2005, and it included a few Robusta genetics, as well as improvements over some varieties of Columbia and Tabi. A little after that, the country was rocked when it experienced the loss of many plants.

Most Castillo strains are of high quality, and the true quality will depend on the type of coffee strain used and what the growing conditions are like. If you want to find out more about Castillo, then you should check out the research that the Catholic Relief Services conducted under Michael Sheridan.

Brew Analysis

While brewing the Colombia Sierra Nevada Sol Naciente, the species seemed very promising. This is one of the most soluble coffees we’ve brewed. As for what the extraction percentages are, it is around the 25% mark, so it is a strong cup of coffee.

One of the things we decided to do was use a little less coffee and a coarser grind. The result was coffee that had excellent clarity and notes of fruit. In previous brews, the grape notes had a strong presence and the second roast had notes of cherry that were very noticeable.