Colombia Margarita Rum Barrel Washed
※ Due to the special processing method, the color of the coffee beans may vary. Please be aware of this before placing your order.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Margarita Rum Barrel Washed
Rum, Citrus, Brown Sugar, Raw Cacao.
Colombia is one of the world’s leading coffee producers, currently ranking as the third-largest coffee-producing country. Its environment is highly suitable for growing specialty coffee — with diverse terrain, low latitude, and high altitude — giving Colombian coffee exceptional potential. Most specialty coffee regions are located in the southern part of the country, at elevations above 1,500 meters, where volcanic soil contributes to the development of many renowned coffee-growing areas.
Building on these traditional advantages, some estates and processing facilities have begun experimenting with more creative post-harvest techniques — one of which is Rum Barrel Washed processing. The Rum Barrel Washed method is not a simple traditional washed process; it’s an experimental technique that combines the precision of washed coffee processing with the craft of barrel aging. This method fuses the clean, classic flavor profile of Colombian coffee with the distinctive aroma imparted by rum barrels, making it a popular choice for limited editions or competition coffees among specialty coffee enthusiasts who seek unique and innovative flavors.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Castillo
Castillo is a next-generation, rust-resistant coffee variety developed by the Colombian Coffee Growers Federation (FNC) in collaboration with Colombia’s National Coffee Research Center, Cenicafé. The goal was to enhance the variety for higher yields, greater resistance to diseases, and quality and flavor comparable to Caturra. Today, it is the primary coffee variety cultivated in Colombia.
Castillo inherits Caturra’s compact plant structure and high productivity while also incorporating rust resistance from Timor Hybrid. It is known for its smooth texture, aromatic profile, and bright citric acidity, often characterized by notes of lemon.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Finca San Jose Rum Barrel】
The rum barrel-aging process begins with meticulously selected coffee cherries, ensuring only the ripest and finest-sized cherries are picked. These cherries are fermented according to strict protocols, washed, and processed using the washed method. Once properly dried, the coffee is placed into rum barrels for fermentation.
This method has become one of the most dazzling innovations in recent coffee exhibitions. Unlike traditional expectations, the entire process uses aged barrels to impart exquisite aromas of liquor without containing a drop of alcohol. Before entering the barrels, the coffee cherries are processed into green beans. These green beans are then placed in the barrels for fermentation. While only the beans near the barrel’s edges initially absorb the aroma, regular stirring ensures that all beans inside the barrel are evenly infused with the liquor aroma and fermentation notes.
This intricate and labor-intensive process results in coffee with a bold, layered profile. The beans feature a striking floral bouquet intertwined with the rich, complex aroma of rum. The flavor bursts with fruity sweetness, offering an irresistible experience of indulgence without intoxication. This is the ultimate allure of the rum barrel-aged series—a captivating combination of vibrant flavor and unparalleled craftsmanship.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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