Colombia Premium 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 】 Colombia Premium Estate Coffee Beans - Choose Your Own Origin of Coffee Beans: Colombia Contents/Net Weight: 1/4 lb (115g/bag) or 1/2 lb (230g/bag) ➡ One-way degassing valve + resealable stand-up pouch Shelf Life: 4 Months (Shelf life of 4 months for coffee beans is calculated from the roasting date, ensuring optimal flavor) Nutrition Facts: Not required for coffee Origin: Taiwan (Roasted) Options Below: ------ 【 Coffee Information 】 🔸**Colombia Huila Anaia Estate Big Navel Natural** ● Flavor: Wild Berry Juice, Wine-Soaked Grapes, Chocolate Liqueur, Muscat Grape, Berries, Rose, Fruit Gummy, Cherry Candy ● Process: Natural ● Varietal: 100% Arabica Coffee Beans - Ombligon ● Roast Level: Light ● Altitude: 1600-1900m ----- 🔸**Colombia Cauca Paradise 92 Estate Geisha Thermal Shock Double Anaerobic Fermentation** ● Flavor: Ripe Lychee, Peach, Bergamot, Lemon Peel, Sweet Orange Blossom, Rose, White Grape Gummy, Lemon Custard, Elegant & Delicate, Rich Layers ● Process: Thermal Shock Double Anaerobic Fermentation ● Varietal: 100% Arabica Coffee Beans - Geisha ● Roast Level: Light ● Altitude: 2100m ----- 🔸**Colombia Huila Discovery Estate Mejorada Washed** ● Flavor: Cantaloupe, Peach, Fruit Gummy, Aurora Cantaloupe, Yellow Peach, Honey, Black Tea ● Process: Washed ● Varietal: 100% Arabica Coffee Beans - Mejorada ● Roast Level: Light ● Altitude: 1750-1850m ----- 🔸**Colombia Huila Discovery Estate Blend Washed** ● Flavor: Chamomile, Grapefruit, Dried Apricot, Sage, Clean and Sweet ● Process: Washed ● Varietal: 100% Arabica Coffee Beans ● Roast Level: Light ● Altitude: 1750-1850m ----- 🔸**Colombia Margarita Concubine Drunk OH Alcohol Anaerobic** ● Flavor: Lychee Liqueur, Rose, Red Berry, Champagne ● Process: OH Alcohol Anaerobic ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Ten Miles of Flowers Drunkenness OH Alcohol Anaerobic** ● Flavor: Peach Liqueur, Ripe Peach, Orange, Osmanthus ● Process: OH Alcohol Anaerobic ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Sherry Barrel Whiskey Washed** ● Flavor: Sherry Barrel Whiskey, Spice, Brown Sugar, Walnut, Whiskey Sweetness in Aftertaste ● Process: Sherry Barrel Whiskey Washed ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1600-1800m ----- 🔸**Colombia Margarita Sorbitol Peach CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused** ● Flavor: Peach, Rock Sugar Pear, Floral and Fruity Aroma, Juicy and Sweet ● Process: CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Ten Miles of Peach Blossoms CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused** ● Flavor: Peach Blossom, Peach, Rose, Lychee ● Process: CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Cantaloupe CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused** ● Flavor: Cantaloupe, Watermelon, Melon Sweet Aroma ● Process: CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Osmanthus CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused** ● Flavor: Osmanthus, Sweet Orange, Honey, Lemon ● Process: CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Vanilla Whiskey CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused** ● Flavor: Vanilla, Whiskey, Maple Syrup, Cream ● Process: CO2 High Pressure Anaerobic Honey Process - Fruit Juice Infused ● Varietal: 100% Arabica Coffee Beans - Castillo ● Roast Level: Light ● Altitude: 1700-1800m ----- 🔸**Colombia Margarita Peach Blossom & Fragrance Raisin Anaerobic Washed - Fruit Co-Fermentation Process** ● Flavor: Peach, Lychee, Rose, Black Tea, Fruity Tea Sweetness in Aftertaste ● Process: Raisin Anaerobic Washed - Fruit Co-Fermentation Process ● Varietal: 100% Arabica Coffee Beans - Caturra ● Roast Level: Light ● Altitude: 1600-1800m ----- 🔸**Colombia Margarita Blueberry Melody Raisin Anaerobic Washed - Fruit Co-Fermentation Process** ● Flavor: Blueberry, Blackberry, Toffee, Safflower ● Process: Raisin Anaerobic Washed - Fruit Co-Fermentation Process ● Varietal: 100% Arabica Coffee Beans - Caturra ● Roast Level: Light ● Altitude: 1600-1800m ----- 🔸**Colombia Margarita Muscat Grape Raisin Anaerobic Washed - Fruit Co-Fermentation Process** ● Flavor: Muscat Grape, Floral Aroma, Sweet Pomelo, Fruit Tea, Strong Juiciness ● Process: Raisin Anaerobic Washed - Fruit Co-Fermentation Process ● Varietal: 100% Arabica Coffee Beans - Caturra ● Roast Level: Light ● Altitude: 1600-1800m ----- 🔸**Colombia Quindío Balcony Estate Didier Smallholder Geisha Honey Process** ● Flavor: Sweet Orange Blossom, Full Jasmine Aroma, Bergamot, White Peach, Ruby Black Tea, Honey Sweetness, Honey Sweetness in Aftertaste ● Process: Honey Process ● Varietal: 100% Arabica Coffee Beans - Geisha ● Roast Level: Light ● Altitude: 1650m ----- 🔸**Colombia Antioquia Urrao Manta Estate Chiroso Washed** ● Flavor: White Peach, Plumeria, Cocoa, Oolong Tea, Sugarcane ● Process: Washed ● Varietal: 100% Arabica Coffee Beans - Chiroso ● Roast Level: Light ● Altitude: 1900m ----- 🔸**Colombia Cauca Las Nubes Smallholder Selection Washed** ● Flavor: Citrus, Malt Sugar, Nuts ● Process: Washed ● Varietal: 100% Arabica Coffee Beans - Caturra, Colombia ● Roast Level: Medium ● Altitude: 1600-2000m ----- 🔸**Colombia Cundinamarca Finca Providencia Sultan Rume Washed** ● Flavor: White Flowers, Plum, Lactic Acid, High Mountain Green Tea, Hazelnut, Honey, Bright and Sweet, Tea Aroma in Aftertaste ● Process: Washed ● Varietal: 100% Arabica - Sudan Rume ● Roast Level: Light ● Altitude: 1600-1800m ----- 🔸**Colombia Huila Discovery Estate Sidra Washed** ● Flavor: Apricot, Peach, Pink Floral, Honey ● Process: Washed ● Varietal: 100% Arabica - Sidra ● Roast Level: Light ● Altitude: 1750-1850m ----- 🔸**Colombia Huila Discovery Estate Pink Bourbon Low-Oxygen Yeast Washed** ● Flavor: Dried Rose, Orange, Lemongrass, Kombucha ● Process: Low-Oxygen Yeast Washed ● Varietal: 100% Arabica - Sidra ● Roast Level: Light ● Altitude: 1750-1850m ----- 🔸**Colombia Valle de Cauca Hope Estate Geisha Washed** ● Flavor: White Flowers, Lime Tea, Sugar, Stone Fruit, Persimmon Sweetness in Aftertaste ● Process: Washed ● Varietal: 100% Arabica - Geisha ● Roast Level: Light ● Altitude: 1752-1941m ----- 🔸**Colombia Margarita Rum Barrel Washed** ● Flavor: Rum, Citrus, Brown Sugar, Raw Cocoa ● Process: Rum Barrel Washed ● Varietal: 100% Arabica - Castillo ● Roast Level: Light-Medium ● Altitude: 1600-1800m ----- 🔸**Colombia Nariño Floral Realm Geisha Washed** ● Flavor: Jasmine, Lavender, Passion Fruit, Peach, Lemongrass, Green Tea, Marshmallow ● Process: Washed ● Varietal: 100% Arabica - Geisha ● Roast Level: Light ● Altitude: 2300m ----- 🔸**Colombia San Jose Estate Rum Barrel Natural** ● Flavor: Osmanthus Wine, Rum, Blackberry, Raisin, Pineapple, Tropical Fruit, Fruit Wine ● Process: Rum Barrel Natural ● Varietal: 100% Arabica Castillo ● Roast Level: Light-Medium ● Altitude: 1750 meters https://shop.r10s.com/848/0a9/17ac/178d/a637/9fda/4bf2/4104a9bb071e5d51ea10c9.jpg 🔸**Colombia San Jose Estate Rum Barrel Washed** ● Flavor: Rum, Tequila, Green Apple, Grape, Lime, Raw Cocoa ● Estate Name: Colombia San Jose Estate ● Process: Rum Barrel Washed ● Varietal: 100% Arabica Castillo ● Roast Level: Light ● Altitude: 1750 meters ※ This batch of beans undergoes a special Rum Barrel process. The dark color of the beans is normal. After the coffee cherries are washed and hulled into green beans, they are placed in barrels for fermentation, causing the bean surface to darken. Please enjoy with peace of mind. 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** Originates from the various nutritional components in green coffee beans, which undergo thermal degradation during roasting to form various aroma molecule structures, creating aromas similar to various scents. Good coffee beans are naturally rich in aroma and exhibit pleasant, discernible changes in aroma at high, medium, and low temperatures, making them a delight to savor. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg **Colombia** is a major coffee producer, currently ranking as the world's third-largest. Its environment is exceptionally suitable for growing specialty coffee, boasting diverse landscapes, low latitude, and high altitude, offering immense potential for specialty coffee development! The main specialty coffee producing regions are in the south, at altitudes above 1500 meters, with numerous volcanoes contributing to many renowned specialty producing areas, including Cauca, Huila, Meta, Tolima, Nariño, and others. The primary flavor notes are caramel, with delicate berry aromas and acidity, and a distinct sweetness! https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg Botanically, the coffee tree is an evergreen belonging to the Rubiaceae family, genus Coffea. Coffee beans are the seeds of the coffee tree's fruit. There are three main species: Arabica, Robusta, and Liberica. These three species cannot cross-breed to produce different subspecies. All the world's specialty coffees originate from the Arabica species, which itself has evolved into various subspecies through hybridization and mutation. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg Coffee Processes Refers to the transformation of ripe red fruit into dried green beans. Each processing method has its advantages and disadvantages, influenced by regional natural environments and specific needs. Therefore, each origin employs suitable processing methods, briefly summarized below: **【Natural Process】Natural / Sundried / Dry Processed** Also known as natural drying or non-washed processing, this is the most traditional and common method. No water is used during processing. Originating in Ethiopia, coffee cherries are sun-dried and then hulled, with the seeds still inside. During prolonged sun exposure, they absorb the flavors of the peel, pulp, and mucilage, resulting in fuller sweetness and body, and easily creating unique aromas. Coffee producers place all cherries on drying beds in the sun. These beds consist of patios or raised drying platforms. Over 3-6 weeks, the coffee ferments, and producers turn them for even drying and to prevent spoilage. During this period, the sugars in the fruit and the mucilage adhering to the seeds develop flavor and increase sweetness. After drying, machines separate the dried pulp and skin from the seeds. Coffees processed using the natural method are juicy and syrupy, well worth the effort. ---- **【Washed Process】Washed / Wet Processed** Also known as wet processing, all coffee fruit is removed of its skin and pulp before drying. It is then fermented in tanks to remove residual mucilage from the seeds, followed by washing with water and drying in the sun or by machine. Washed processing results in a cleaner, crisper mouthfeel compared to the natural process. The body is typically lighter, with brighter flavor expression. It possesses the rich acidity essential for specialty coffee, with fruity notes that are generally easier to distinguish. ----- **【Honey Process】Honey / Pulped Natural / Semi-dry Process** The honey process is a method that combines aspects of the natural and washed processes. It was first developed in Costa Rica. Like the washed process, the fruit skin and pulp are removed, but instead of using fermentation tanks, the mucilage layer is retained and sun-dried. Honey processing does not involve adding honey; the term "honey" refers to the very sticky mucilage layer, which has a honey-like consistency. The mucilage layer retains a high proportion of sugars and acids, which is key to the honey process. The amount of mucilage left behind determines the sweetness. The flavor profile of the honey process falls between that of the natural and washed processes, producing a very unique cup of coffee. It has a cleaner mouthfeel than the natural process. Due to the residual mucilage, it also has a richer syrupy sweetness and more pronounced acidity, yet is more full-bodied than the washed process. ----- **【Raisin Anaerobic Washed Process】 Raisin Anaerobic Washed Process** The fruit is sun-dried to a raisin-like state before fermentation, maximizing aroma expression, followed by wet processing to remove mucilage, enhancing acidity and cleanliness. The cup profile is reminiscent of fruit tea, with strong juiciness and clear layers. Anaerobic processing involves placing coffee cherries in a sealed container filled with carbon dioxide to create an oxygen-free environment. The low temperature slows down the decomposition of mucilage sugars, and the pH decreases more slowly, extending the fermentation time. This develops better sweetness and a more balanced flavor profile. Slow, prolonged fermentation can increase roundness and avoid unpleasant dryness and acetic acid. Sealed fermentation also prevents the loss of aromatic compounds. After anaerobic processing, it is followed by the washed process. ---- **【CO2 High Pressure Anaerobic Honey Process】CO2 High Pressure Anaerobic Honey** By filling with carbon dioxide, the fermentation environment is precisely controlled, followed by two stages of sealed fermentation and honey processing. This technique perfectly captures the pure sweetness of the coffee, making the aroma layers clearer and more distinct, and imparting an extremely smooth and silky texture to the cup. 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 ▶ Our products are covered by NT$10 million in product liability insurance. ▶ Food Business Registration Number: F-165601955-00000-0 ▶ Q Grader Cupping Quality Control 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 gift bag. If you require a gift bag, please purchase it from the "Gift Bag Add-on" 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