Introduction to Los Lagos Estate, Colombia | Colombia Coffee Introduction

Los Lagos Estate: Premium Colombian Coffee

Los Lagos Estate sits in Argentina Village, San Agustín City, Huila Province, Colombia, near the Los Naranjos River.

The estate enjoys a special microclimate in which the coffee trees receive daily sunlight between 9 AM and 4:30 PM.

Its proximity to the river is a further advantage: temperatures drop sharply at night, which benefits the growth of the coffee beans and helps develop their flavor.

The owner, Mauricio, is both a coffee farmer and a qualified cupper, and has studied coffee cupping for six years. Together with his family he not only tends the farm daily but also processes green beans — natural, honey, and washed — and carries out professional cupping.

FrontStreet Coffee Suggests These Brewing Parameters:

Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C

French press: recommended grinder setting 4, water temperature 90°C

Siphon: recommended grinder setting 4, water temperature 90°C–91°C

AeroPress: recommended grinder setting 3.5, water temperature 90°C

FrontStreet Coffee Recommendation

Colombia's wide range — fruity, full-bodied, or aroma-forward — makes it a natural match for the FrontStreet lineup below:

FrontStreet Colombia Huila — the province of Huila, in the southern Central Cordillera, is Colombia's most famous specialty region. Ringed by hills and planted above 1,500 meters, it is where the country's most important rivers converge, bringing abundant water and humidity. FrontStreet's washed Huila is roasted medium-dark, emphasizing the bittersweet character of dark chocolate and nuts, moderate crema, and a full body. It suits pour-over and French press, and also extracts well in a moka pot or espresso machine for Americano and latte.

FrontStreet Colombia La Frontera Estate Sidra — Colombian coffee was long processed by washing, but in recent years innovative methods have taken hold. Anaerobic fermentation — sometimes called carbonic maceration — is fermentation in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless-steel tank where temperature, time, pH, and other data can be controlled. The best-known forms are anaerobic natural and anaerobic washed, and FrontStreet's Sidra uses the anaerobic natural method: the oxygen-free fermentation converts more tropical-fruit aroma, so a light-to-medium roast yields complex, intense notes of passion fruit, grape, apricot, and dried fruit in pour-over, cold brew, drip bags, and the moka pot alike.

FrontStreet Premium Blend — for anyone with a home espresso machine or a moka pot, this is our baristas' strong recommendation. It is an espresso blend built for opening a café, combining the creamy nut aroma of Brazil with the dark-chocolate bittersweetness of Colombia. Extraction shows a fine golden crema, and it is excellent with milk for a rich, smooth latte — very forgiving for beginners, and also a fine base for Americano, cappuccino, and mocha.