Colombia Victoria Coffee

A natural Colombian coffee featuring banana, mango, and tropical fruit notes with a cocoa touch and full body.

Tropical immersion.. with a warm cocoa touch.

The "Victoria" crop presents a fruit-rich Colombian experience thanks to the natural (dried) processing. The Castillo variety beans, grown at an altitude of 1900 meters, shine with dense tropical notes combining banana, orange, and mango, finishing with an elegant balance and a touch of cocoa.

This cup is characterized by high fruity sweetness, and a medium to full body that gives the experience a comforting weight, with medium fruity acidity that adds vitality to the cup.

At Ninth Bar, backed by over 15 years of experience serving more than 3 million cups of specialty coffee from our Jeddah roastery, we roasted this crop to a "medium" degree to make it exceptionally versatile; it reveals tropical refreshment and fruity acidity when brewed as a V60, while its full body and cocoa touch strongly emerge when prepared as an espresso.

Flavor Experience:

The sip opens with refreshing orange acidity, quickly developing to overwhelm the senses with the sweetness of tropical banana and mango, settling elegantly with a warm cocoa note in a full body that leaves a comforting sensation in the mouth.

Colombian Crop

Altitude: 1900m

Variety: Castillo

Processing: Dried

Roast: Medium

Acidity: Medium Fruity

Sweetness: High Fruity

Texture: Medium to Plump

Tasting Notes: Banana, Orange, Mango, Tropical Fruits, Cacao

Brewing Recommendations

• V60 Drip Brewing - To highlight tropical fruits and refreshment:
• Ratio: 1g coffee to 15g water (1:15).
• Recipe: Use 20g coffee with 300ml water.
• Grind: Medium.
• Water Temp: 90 to 92°C.
• Note: It is recommended to adjust the grind size to preferred taste to control the density of tropical flavors.
• Espresso - To highlight cocoa body and density:
• Ratio: 1g coffee to 2g yield (approximately).
• Dose: 18g finely ground coffee in the portafilter.
• Yield: 34 to 36ml of espresso liquid in the cup.
• Time: Ideal extraction time between 26 to 30 seconds. (Final dial-in depends on tasting the roast).

Why You'll Love It

• Intense Tropical Richness: The natural (dried) processing amplifies banana and mango notes, giving the cup a character reminiscent of natural fruit juices.
• Smart Balance: The final touch of cocoa adds depth and balance to the high tropical sweetness, preventing it from being overwhelming.
• Comforting Full Body: The transition from a medium to a full body makes the coffee perfect for lovers of softly heavy cups.
• Amazing Brewing Versatility: Delivers two completely different profiles (refreshment and tropics in V60, and cocoa density in Espresso).

FAQ

1- What makes the banana and mango flavors in this coffee so clear?

The secret lies in the "Dried" (Natural) processing method, where coffee beans are dried whole inside the fruit, allowing dense tropical sugars and flavors to transfer to the bean itself.

2- How does its taste differ between V60 and Espresso?

In the V60, the orange, mango, and tropical fruit flavors will be more open and refreshing, while in Espresso, the focus will shift towards its full body and warm cocoa touch.

3- Does the full body make it heavy on the stomach?

No, although the body leans towards full, the medium fruity acidity and high sweetness give the cup smoothness and flexibility, making it comforting.

4- What is the "Castillo" variety?

It is a Colombian hybrid variety developed for disease resistance, known for producing high-quality cups with clear sweetness and a full body, especially under natural processing.

Colombia Victoria coffee is a specialty coffee offered by the Ninth Bar brand. This coffee features the Castillo variety and a natural dried process in Colombia at an altitude of 1900 meters. Its prominent sensory notes include banana, orange, tropical fruits, mango, and cocoa.