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Colombia Santa Rita Pour Over Coffee Data and How to Drink Colombia Santa Rita

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange, please follow Coffee Workshop (WeChat Official Account: cafe_style). Pour over Colombia Santa Rita. 15g coffee grounds, medium grind (Fuji mountain ghost tooth blade 4 grinding), V60 dripper, 88-89°C water temperature, first pour 30g water for 27 seconds pre-infusion, pour to 105g water then pause, wait until the coffee bed drops to half level before continuing to pour, slowly pour until reaching 225g total water weight.

Pour-over Colombia Santa Rita. 15g of coffee grounds, medium grind (Fuji Rokou ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Colombia Santa Rita Special Reserve

Country: Colombia

Region: Antioquia Department

Altitude: 1600-2100 meters

Processing Method: Washed

Santa Rita Estate is located in the Antioquia Department of Colombia, situated in a micro-production area adjacent to the Andes Mountains. This premium coffee is produced through the collaboration of 9 nearby farms. These 9 farms still employ traditional methods for coffee processing: hand-picking coffee cherries, followed by traditional washed processing, with the processed coffee beans laid out on racks to sun-dry. The environment surrounding the Andes Mountains provides this coffee-growing region with fertile volcanic soil and exceptional water resources.

Varieties: Catuai, Caturra

Estate: Santa Rita

The History of Colombian Coffee

The history of coffee cultivation in Colombia can be traced back to the Spanish colonial era in the 16th century. There are several accounts about coffee's history in Colombia:

One theory suggests that coffee was introduced via water routes from Haiti in the Caribbean Sea, through El Salvador in Central America.

Another account states that in 1808, a priest first introduced coffee beans to Colombia from the French Antilles via Venezuela. One version suggests that Colombia's first coffee seeds entered through the Santander Department from Venezuela.

A third account: The earliest records of coffee cultivation in Colombia appeared in Spanish missionary Jose Gumilla's book "The Illustrated Orinoca." He described his experiences while ministering along both banks of the Meta River in 1730, mentioning local coffee plantations. By 1787, other missionaries had spread coffee to other parts of Colombia.

Flavor: Sugarcane, clean, medium body

Colombia: The Land of Coffee

Located in northwestern South America, Colombia is a beautiful country with a rich history. From ancient times, indigenous people have lived and thrived on this land. It became a Spanish colony in 1531 and gained independence in 1819. In 1886, it was renamed to its current name in honor of Christopher Columbus, the discoverer of the American continent. Colombia features beautiful mountains and rivers, pleasant scenery, comfortable climate, spring-like weather year-round, and fresh air. Colombia is rich in natural resources, with coffee, flowers, gold, and emeralds being known as the "four treasures." Today, the country is the second-largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans, and the world's largest exporter of washed coffee beans. Colombian coffee is often described as having a silky smooth texture. Among all coffees, it has the best balance, with a soft, smooth mouthfeel that makes it enjoyable at any time. It has received praise unmatched by other coffees: it is known as "green gold."

Coffee Varieties

Caturra

Caturra is a natural variation of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact. Due to its Bourbon heritage, it has relatively weak disease resistance but higher yields than Bourbon. Although discovered in Brazil, Caturra is not well-suited for growing there and therefore was not cultivated on a large scale in Brazil. Instead, it became widely popular in Central and South America, with countries like Colombia, Costa Rica, and Nicaragua growing Caturra extensively.

Compared to these botanical characteristics, people are probably more concerned about the taste of Caturra. The higher the altitude where Caturra is grown, the better the quality, but correspondingly, the lower the yield. When lightly roasted, Caturra exhibits prominent acidic aromas and overall brightness. With proper processing, its sweetness can be quite outstanding, but its body is relatively low compared to Bourbon, and its flavor cleanliness is somewhat lacking.

Typically, Caturra produces red berries, but in very rare regions, there are yellow Caturras, such as the very few yellow Caturras grown in Hawaii.

Catuai

Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo. Catuai has good resistance to natural disasters, particularly wind and rain.

The Catuai plant is relatively short. Compared to other coffee trees, Catuai's fruit grows more firmly and is difficult to harvest. The fruit comes in both red and yellow varieties. To date, no superior taste has been found in yellow fruits compared to red ones. In fact, some people have found in cupping that although coffee processed from some yellow fruits has good acidity, its flavor cleanliness is inferior to that from red fruits.

Catuai was developed in Brazil and is now also commonly grown in Central America.