Colombian Specialty Estate Coffee Beans | Light~Medium Roast - Freshly Roasted

*https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pinkoi_Promotion_BN_740JPG.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Grinding_Service.jpg 【 Product Name 】 Colombian Specialty Estate Coffee Beans (Choice of Varieties) Origin: Colombia Contents/Net Weight: Coffee beans 1/4 lb (115g/bag) or 1/2 lb (230g/bag) ➡ One-way degassing valve + fresh-keeping zipper stand-up pouch Shelf Life: 4 months (The 4-month shelf life begins from the roasting date to ensure optimal flavor) Nutrition Labeling: Coffee is exempt from nutrition labeling Origin: Taiwan (Roasted) Options as follows: ------ 【 Coffee Information 】 🔸**Colombia Finca El Paraiso Red Bourbon Natural** ● Flavor: Banana popsicle, lactic acid soda, fruit gummy ● Process: Natural ● Variety: Red Bourbon ● Roast Level: Light Roast ● Altitude: 1600-1900m ----- 🔸**Colombia Huila Finca Ananya Ombligon Natural** ● Flavor: Wild berry juice, wine-soaked grapes, chocolate milk liqueur, muscat, berries, rose, fruit gummy, cherry candy ● Process: Natural ● Variety: Ombligon ● Roast Level: Light Roast ● Altitude: 1600-1900m ----- 🔸**Colombia Cauca Finca El Paraiso 92 Geisha Thermal Shock Double Anaerobic Fermentation** ● Flavor: Ripe lychee, peach, bergamot, lemon peel, sweet orange blossom, rose, white grape gummy, lemon custard, elegant, delicate, multi-layered ● Process: Thermal Shock Double Anaerobic Fermentation ● Variety: Geisha ● Roast Level: Light Roast ● Altitude: 2100m ----- 🔸**Colombia Huila Finca Discovery Mejorada Washed** ● Flavor: Cantaloupe, peach, fruit gummy, aurora melon, yellow peach, honey, black tea ● Process: Washed ● Variety: Mejorada ● Roast Level: Light Roast ● Altitude: 1750-1850m ----- 🔸**Colombia Huila Finca Discovery Washed** ● Flavor: Rose, peach, cantaloupe, grapefruit, chamomile, clean sweetness, finish of rose and peach aromas ● Process: Washed ● Variety: Sidra/Pink Bourbon/Mejorada ● Roast Level: Light Roast ● Altitude: 1750-1850m ----- 🔸**Colombia Margarita OH Alcohol Anaerobic - Drunken Concubine** ● Flavor: Lychee liqueur, rose, cranberry, champagne ● Process: OH Alcohol Anaerobic ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita OH Alcohol Anaerobic - Ten Miles of Flowers Drunkenness** ● Flavor: Peach liqueur, ripe peach, orange, sweet osmanthus ● Process: OH Alcohol Anaerobic ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Sherry Cask Washed** ● Flavor: Sherry whiskey, spices, brown sugar, walnut, finish of sweet whiskey aroma ● Process: Sherry Cask Washed ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1600-1800m ----- 🔸**Colombia Margarita Nashi Pear CO2 High Pressure Anaerobic Honey - Fruit Juice Infused** ● Flavor: Peach, rock sugar pear, floral and fruity, juicy and sweet ● Process: CO2 High Pressure Anaerobic Honey - Fruit Juice Infused ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Ten Miles of Peach Blossoms CO2 High Pressure Anaerobic Honey - Fruit Juice Infused** ● Flavor: Peach blossom, peach, rose, lychee ● Process: CO2 High Pressure Anaerobic Honey - Fruit Juice Infused ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Cantaloupe CO2 High Pressure Anaerobic Honey - Fruit Juice Infused** ● Flavor: Cantaloupe, watermelon, sweet melon aroma ● Process: CO2 High Pressure Anaerobic Honey - Fruit Juice Infused ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Sweet Osmanthus CO2 High Pressure Anaerobic Honey - Fruit Juice Infused** ● Flavor: Sweet osmanthus, sweet orange, honey, lemon ● Process: CO2 High Pressure Anaerobic Honey - Fruit Juice Infused ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Vanilla Whiskey CO2 High Pressure Anaerobic Honey - Fruit Juice Infused** ● Flavor: Vanilla, whiskey, maple syrup, cream ● Process: CO2 High Pressure Anaerobic Honey - Fruit Juice Infused ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Peach Floral Fragrance Raisin Anaerobic Washed - Co-fermented with Fruit** ● Flavor: Peach, lychee, rose, black tea, finish of sweet fruit tea aroma ● Process: Raisin Anaerobic Washed - Co-fermented with Fruit ● Variety: Caturra ● Roast Level: Light Roast ● Altitude: 1600-1800m ----- 🔸**Colombia Margarita Blueberry Suite Raisin Anaerobic Washed - Co-fermented with Fruit** ● Flavor: Blueberry, blackberry, toffee, saffron ● Process: Raisin Anaerobic Washed - Co-fermented with Fruit ● Variety: Caturra ● Roast Level: Light Roast ● Altitude: 1600-1800m ----- 🔸**Colombia Margarita Muscat Raisin Anaerobic Washed - Co-fermented with Fruit** ● Flavor: Muscat, floral, sweet grapefruit, fruit tea, intense juiciness ● Process: Raisin Anaerobic Washed - Co-fermented with Fruit ● Variety: Caturra ● Roast Level: Light Roast ● Altitude: 1600-1800m ----- 🔸**Colombia Quindio Finca El Balcon Didier Smallholder Geisha Honey** ● Flavor: Sweet orange blossom, rich jasmine, bergamot, white peach, Ruby black tea, honey sweetness, finish of floral honey ● Process: Honey ● Variety: Geisha ● Roast Level: Light Roast ● Altitude: 1650m ----- 🔸**Colombia Cundinamarca Finca La Esperanza Sudan Rume Washed** ● Flavor: White flowers, plum, lactic acid, mountain green tea, hazelnut, honey, bright sweetness, tea-like finish ● Process: Washed ● Variety: Sudan Rume ● Roast Level: Light Roast ● Altitude: 1600-1800m ----- 🔸**Colombia Huila Finca Discovery Sidra Washed** ● Flavor: Apricot, peach, pink flowers, honey ● Process: Washed ● Variety: Sidra ● Roast Level: Light Roast ● Altitude: 1750-1850m ----- 🔸**Colombia Huila Finca Discovery Pink Bourbon Low-Oxygen Yeast Washed** ● Flavor: Dried rose, orange, lemongrass, kombucha ● Process: Low-Oxygen Yeast Washed ● Variety: Sidra ● Roast Level: Light Roast ● Altitude: 1750-1850m ----- 🔸**Colombia Margarita Rum Cask Washed** ● Flavor: Rum, citrus, brown sugar, raw cocoa ● Process: Rum Cask Washed ● Variety: Castillo ● Roast Level: Light-Medium Roast ● Altitude: 1600-1800m ----- 🔸**Colombia Nariño Flower Territory Geisha Washed** ● Flavor: Jasmine, lavender, passion fruit, peach, lemongrass, green tea, marshmallow ● Process: Washed ● Variety: Geisha ● Roast Level: Light Roast ● Altitude: 2300m ----- 🔸**Colombia Finca San Jose Rum Cask Natural** ● Flavor: Osmanthus wine, rum, blackberry, raisin, pineapple, tropical fruit, fruit wine ● Process: Rum Cask Natural ● Variety: Castillo ● Roast Level: Light-Medium Roast ● Altitude: 1750m https://shop.r10s.com/848/0a9/17ac/178d/a637/9fda/4bf2/4104a9bb071e5d51ea10c9.jpg 🔸**Colombia Finca San Jose Rum Cask Washed** ● Flavor: Rum, tequila, green apple, grape, lime, raw cocoa ● Estate Name: Colombia Finca San Jose ● Process: Rum Cask Washed ● Variety: Castillo ● Roast Level: Light Roast ● Altitude: 1750m ※ This batch uses a special Rum Cask process. The dark color of the bean surface is normal; as the coffee cherries are washed and hulled into green beans before being fermented in casks, the beans absorb the color. Please enjoy with confidence. https://shop.r10s.com/cdf/980/1f2d/5f4f/0007/adae/13c2/110aed84e60242ac110004.jpg https://shop.r10s.com/7cb/7ed/f6a4/91f0/3077/b710/1122/1185ed84e60242ac110004.jpg ----------------------------- https://youtu.be/BmbbjuuVGn0 https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_FTP_insist_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_compare_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_bag_introduction_with115g.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Flavor_740.jpg **Coffee Flavor** Coffee flavors are generated when various nutrients in green coffee beans undergo thermal degradation during roasting, creating complex aromatic molecular structures. Good coffee beans naturally possess rich aromas that evolve beautifully between high, medium, and low temperatures, making them worth savoring slowly. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg **Colombia** is the world's third-largest coffee producer. Its environment is highly suitable for specialty coffee growth, featuring diverse landscapes, low latitude, and high altitude, which provides tremendous potential for specialty coffee! The main specialty coffee regions are located in the south, at altitudes above 1500 meters, with numerous volcanoes that have helped form famous regions including Cauca, Huila, Meta, Tolima, and Nariño. Typical flavors include caramel notes, refined berry aromas, acidity, and clear sweetness! https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg Botanically, the coffee tree is an evergreen tree of the genus Coffea in the Rubiaceae family. Coffee beans are the seeds of the coffee tree fruit. The three main species are Arabica, Robusta, and Liberica; these species do not interbreed to create different subspecies. All specialty coffee in the world comes from the Arabica species, which further evolves through various subspecies, hybrids, and mutations. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg Coffee Processes This refers to the process of turning ripe red fruits into dried green beans. Each process has its advantages and is influenced by the natural environment and local requirements. A brief overview is as follows. **【Natural / Sundried / Dry Processed】** Also known as natural drying, this is the most traditional and common processing method and does not use water. Originating in Ethiopia, gathered coffee fruits are sun-dried before being hulled. The seeds remain inside throughout the process, absorbing the flavors of the peel, pulp, and mucilage, which enhances the sweetness and body of the coffee and creates unique aromas. Producers place all fruit on sun-drying beds, which consist of patios or raised drying racks. Over a 3-6 week period, the coffee ferments while producers turn it to ensure even drying and prevent spoilage. During this time, the sugars in the fruit and the mucilage attached to the seeds develop flavor and increase sweetness. Once dried, machines separate the pulp and skin from the seeds. Natural process coffees are juicy, syrupy, and well worth the effort. ---- **【Washed / Wet Processed】** In this method, the skin and pulp are removed from the coffee fruit before drying. The beans are then fermented in water tanks to remove the mucilage layer remaining on the seeds, followed by washing and drying by sun or machine. Washed coffee offers a cleaner, crisper mouthfeel compared to the natural process. It typically has a lighter body and brighter flavor expression, showcasing the rich acidity characteristic of specialty coffee, with fruity notes that are often easier to distinguish. ----- **【Honey / Pulped Natural / Semi-dry Process】** This method combines elements of the natural and washed processes and was developed early on in Costa Rica. Like the washed method, the skin and pulp are removed, but instead of using fermentation tanks, the mucilage is left on the beans while they are sun-dried. The name "honey" refers to the sticky mucilage, which feels like honey. This mucilage layer contains a high concentration of sugars and acidity, which is key to the process; the amount of remaining mucilage determines the level of sweetness. The flavor profile of honey-processed coffee falls between natural and washed. It produces a very unique cup, cleaner than natural process coffee, with richer syrupy sweetness due to the remaining mucilage and more pronounced acidity, while having more body than washed coffee. ----- **【Raisin Anaerobic Washed Process】** Fruits are dried to a raisin-like state before fermentation to maximize aromatic expression, followed by wet processing to remove mucilage, enhancing acidity and clarity. The mouthfeel is reminiscent of fruit tea, with intense juiciness and clear layers. Anaerobic processing involves placing coffee cherries in sealed containers filled with CO2 to create an oxygen-free environment. Low temperatures slow down the breakdown of mucilage sugars and the drop in pH, extending fermentation time to develop better sweetness and a more balanced flavor. Slow, long fermentation increases rounded flavors and avoids unpleasant astringency and acetic acid, while the sealed environment prevents aromatic compounds from evaporating. This is followed by a washed process. ---- **【CO2 High Pressure Anaerobic Honey】** By using CO2 to precisely control the fermentation environment, this method involves two stages of sealed fermentation and the honey processing sequence. This technique concentrates the coffee's pure sweetness, makes flavor layers clearer, and imparts an extremely smooth, silky texture. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Roasting_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_filter_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_GoldCup_QRcode_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pour_Over_Coffee.jpg Manufactured by: Justin Enterprise Co., Ltd. Phone: 03-358-6611 Address: No. 30, Lane 120, Daxing Rd., Taoyuan Dist., Taoyuan City ▶ This product is covered by 10 million in product liability insurance ▶ Food Business Registration Number: F-165601955-00000-0 ▶ Quality controlled by Q Grader coffee cupping judge https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QGrader_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QA_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Rakuten_Evaluation.jpg ※ This product does not include a carry bag. If you need one, please purchase it from the [Bag Purchase] page. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_2side_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_content2_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/shipping_740_pinkoi.jpg