Pour-Over Coffee Bean Recommendations: What Coffee Beans to Use for Pour-Over Coffee -- Colombia Huilan Pink Bourbon

FrontStreet Coffee Colombia San Adlofo Small Producers Pink Bourbon Rare Variety

Pour-Over Coffee Bean Recommendation: What Beans to Use for Pour-Over

Pour-Over Parameter Suggestions

Recommended filter: V60. Grind level: Fuji 3.5 setting. Water temperature: 90-92°C. Powder-to-water ratio: 1:15, using 15g of coffee grounds to brew 225g of water. Total brewing time: 2 minutes.

Huila San Adlofo Small Producers Pink Bourbon

Flavor Description

The dry aroma is filled with sweet fruit notes, rich with orange and apple peel fragrance.

On the palate it opens like freshly picked blueberries, sweet oranges, and the juiciness of peaches.

The middle reveals delicate floral notes and the sweetness of cherry flesh, truly captivating.

FrontStreet Coffee Colombia Huila San Adlofo Small Producers Pink Bourbon Rare Variety

Three Cordillera mountain ranges run north to south through Colombia, extending toward the Andes. Local farmers plant coffee along the highlands of these ranges, where varied climatic conditions benefit the crop, and because of the differences in altitude, a large share of Colombia's coffee industry follows a smallholder farming model.

Unlike the Central American producing countries that grade coffee primarily by growing altitude, Colombia classifies its coffee by bean size and mesh count. The Supremo grade (17 mesh and above) is the largest, followed by the EXCELSO EXTRA grade (mainly 16 mesh).

Huila Province lies in the southern part of Colombia's central mountain range and is the country's most renowned specialty coffee region. The area consists of hills ringed by mountains, with cultivation altitudes above 1,500 meters, and Colombia's most important rivers converge here, bringing abundant water and moisture.

Contrary to the common impression of Colombian coffee as balanced and smooth because of mass production, many smallholder micro-batch specialty coffees actually carry clearly defined regional flavor characteristics. In recent years, as the international market has placed more emphasis on coffee quality and demand for specialty coffee has grown, the old bean-size grading system has gradually been set aside. In its place, micro-regional production organizations that supply micro-batches from smallholders have become the main focus. Dozens of smallholders contribute their individual harvests to form a single micro-batch for sale, which creates far more opportunities to select outstanding smallholder coffees through batch-by-batch cupping.

Colombia established its National Coffee Management Association in 1927 to oversee quality. To improve coffee quality and regional certification, the Colombia Coffee trademark was created. The trademark features Juan Valdez, a mule, and the Colombian mountains, and it may be used on sales that meet the certification standards, serving as an indicator of quality and origin.

FrontStreet Coffee Recommendation

Since this article is all about Huila, the most direct way to taste the region is FrontStreet Coffee's Colombia Huila. Huila is Colombia's most famous specialty region, surrounded by mountains with cultivation above 1,500 meters, and this washed lot is medium-dark roasted to highlight black chocolate, nutty sweetness, moderate crema, and a mellow body. It works beautifully as pour-over or French press and is just as happy in a moka pot or espresso machine.

If the rare-variety, fruit-forward side of Pink Bourbon is what draws you in, try FrontStreet Coffee's Colombia Xizhua. It is made with an anaerobic natural process, which transforms the fermentation into richer tropical aromas, so a medium-light roast delivers complex notes of passion fruit, grape, apricot, and dried fruit across pour-over, cold brew, drip bags, and moka pot.