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

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FrontStreet Coffee Colombia San Adlofo Small Producers Pink Bourbon Rare Variety

FrontStreet Coffee Pour-Over Coffee Bean Recommendations - What Coffee Beans to Use for Pour-Over Coffee

Pour-Over Parameter Suggestions:

Recommended filter: V60, grinding level: Fuji 3.5 setting, water temperature: 90-92°C, powder-to-water ratio: 1:15, 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 fruity notes, rich orange, and apple peel fragrance.

Upon entry, it tastes like freshly picked blueberries, sweet oranges, and the juiciness of peaches.

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

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

Three Cordillera mountain ranges run north-south throughout Colombia, extending toward the Andes Mountains.

Local coffee farmers plant coffee along the highlands of these mountain ranges, benefiting from diverse climatic production conditions. Due to factors of altitude variation, a large portion of Colombia's coffee industry follows small-scale farming models.

However, unlike Central American coffee-producing countries that primarily grade by growing altitude, Colombian coffee is classified by bean size and mesh count.

Among these, the Supremo grade (17 mesh and above) is the largest, followed by the EXCELSO EXTRA grade (mainly 16 mesh).

Huila Province is located in the southern part of the central mountain range within Colombia and is the country's most renowned specialty coffee producing region.

This area consists of hills surrounded by mountains, with cultivation altitudes above 1,500 meters.

Colombia's most important rivers converge here, bringing abundant water resources and moisture.

Contrary to the common impression of Colombian coffee as balanced and smooth due to mass production, many smallholder micro-batch specialty coffees actually possess distinct regional flavor characteristics.

In recent years, with the international market's emphasis on coffee quality and demand for specialty coffee, the original bean size grading system has gradually been abandoned.

Instead, micro-regional production organizations that provide micro-batches from coffee smallholders have become the primary focus (Micro-regional selections).

Dozens of smallholders contribute their individual harvests to form a micro-batch for sale, thus creating more opportunities to select many excellent quality specific smallholder coffees through batch-by-batch cupping.

Colombia established the National Coffee Management Association in 1927, responsible for quality supervision.

To improve coffee quality and regional certification, the Colombia Coffee trademark was created.

This trademark consists of Juan Valdez, a mule, and Colombian mountains, and can be used for sales that meet certification standards, serving as an indicator of quality and origin.

Important Notice :

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