Colombia Caldas Finca San Jose Rum Barrel, Geisha, Castillo, three varieties available to choose from:
Colombia Caldas Finca San Jose Rum Barrel Washed
Colombia Caldas Finca San Jose Rum Barrel Natural
Colombia Caldas Finca San Jose Geisha Rum Barrel Washed
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 Caldas Finca San Jose Rum Barrel Washed
Rum, Tequila, Green Apple, Grape, Lime, Raw Cocoa
Colombia Caldas Finca San Jose Rum Barrel Natural
Osmanthus Syrup, Rum, Blackberry, Raisin, Pineapple, Tropical Fruits, Fruit Wine
Colombia Caldas Finca San Jose Geisha Rum Barrel Washed
Rose, Red Wine, Peach Liqueur, Light Snow Strawberry, Muscat Grape
Finca San Jose Estate, located in Caldas, Colombia, is a historic estate that has been at the forefront of the specialty coffee movement. The estate owner, Monsalve Botero, who also produces rum and oak barrels, had a revolutionary idea: ferment coffee beans in rum barrels. After years of experimentation, he has perfected this unique process, resulting in a coffee with complex flavors that sets it apart from traditional methods. The owner of Finca San Jose Estate, Monsalve Botero, is not only a coffee farmer but also a rum maker. Inspired by the intricate process of rum fermentation, she wondered if a similar technique could be applied to coffee beans.
In 2013, Monsalve Botero embarked on a journey to create a truly exceptional coffee. By experimenting with different aged Colombian oak barrels and low-temperature fermentation, she crafted a coffee that is both complex and elegant. Now, she is excited to share this unique coffee experience with the world.
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 is a next-generation, rust-resistant coffee variety developed jointly by the National Federation of Coffee Growers of Colombia (FNC) and the Colombian Coffee Research Center (Cenicafé). The goal of its development was to create a variety with higher yields, greater resistance to diseases, and quality and flavor comparable to Caturra. Today, Castillo is one of Colombia’s primary cultivated coffee varieties.
This variety inherits the short stature and high yield of Caturra while incorporating the rust-resistant genes of the Timor hybrid. Castillo is renowned for its smooth texture, fragrant aroma, and bright lemon-like acidity, making it a standout among Colombia's coffee offerings.
Geisha/Gesha Variety
Also known as Geisha or Gesha, this variety derives its name from Geisha Mountain in Ethiopia. Its pronunciation matches that of the Japanese word for "geisha," leading to its popular name "Geisha coffee" among Chinese speakers. In recent years, Geisha coffee has taken the spotlight at numerous international coffee competitions, with competitors frequently winning championships using this remarkable variety.
In 2006, Forbes named Geisha coffee one of the "World's Top 10 Most Expensive Coffees." Today, it has risen beyond the list to claim the title of the most expensive coffee in the world.
(Coffee Processes)
It refers to the process of transforming ripe red coffee cherries into dried green beans. Each processing method has its pros and cons, influenced by the natural environment and specific needs of the region. As a result, each region adopts processing methods best suited to its conditions. This particular batch uses the Rum Barrel Washed Process.
Finca San Jose Rum Barrel
The coffee cherries used in the rum barrel processing method are carefully selected, with only ripe cherries of optimal size being harvested. Fermentation is conducted in accordance with the standards set by the National Federation of Coffee Growers of Colombia (FNC), followed by washing and proper drying. Once dried, the coffee is transferred to Colombian oak barrels, where it undergoes aging for up to three months, with quality control conducted monthly.
This processing method has become a standout topic at coffee exhibitions in recent years, offering a unique experience beyond traditional expectations. The entire process uses aged barrels to preserve the exquisite rum aroma, yet the coffee itself contains no alcohol. Before being placed in the barrels, the cherries are processed into green beans. These beans are then fermented in the barrels, and while only the beans near the edges initially absorb the rum aroma, regular and consistent stirring ensures that all the beans in the barrel evenly absorb the aroma and undergo fermentation. This meticulous process is both labor-intensive and complex.
The result is coffee beans that boast vibrant floral notes layered with the captivating aroma of rum. The flavor profile is rich with fruity sweetness and an irresistible complexity. The seductive allure of the Rum Barrel Series lies in its ability to deliver the essence of indulgence without the alcohol—making it a must-try for coffee enthusiasts!
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.
Natural Process / Sundried / Dry Processed
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
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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