Colombian Coffee | Alfredo | Mirador Farm Colombian Coffee Pour-Over Techniques

Colombia Tolima Finca El Mirador Alfredo Leyton Caturra Fully Washed

Origin: Colombia

Region: Tolima

Farm: Finca El Mirador

Coffee Farmer: Alfredo Leyton

Altitude: 1650 meters

Variety: Caturra

Processing Method: Fully washed

Flavor: Green apple, Spanish clementine, juicy stone fruit

Tolima Alfredo Leyton Finca El Mirador

Colombia is a country of small coffee farmers, and this coffee comes from one of them: Alfredo Leyton. His farm, El Mirador, lies in Tolima.

The vast majority of coffee producers in Colombia are small farmers belonging to cooperatives or associations. Alfredo's coffee is processed by the Cafisur cooperative. Cafisur has five locations in the area to collect fresh cherries, all in southern Tolima, which is extremely remote; some areas already sit close to the borders of Cauca and Huila. The inconvenient transport adds to the difficulty of shipping coffee, but Cafisur has focused on micro-lots for seven years.

Three years ago they launched the "Small Farm Program" (Programa de Finca) to encourage farmers to improve quality. Each farmer produces quite limited green beans, and output varies: a harvest season yields between 300 kg and 3000 kg of parchment beans per farmer, averaging 700 kg. Batches from different collection sites and different farmers are kept completely separate to ensure traceability. The program has benefited many small farms that care about quality.

Cafisur has excellent cupping equipment, well-trained cuppers and a quality control system. They screen for high-quality coffee first, then provide samples to foreign green bean buyers and decide which lots to blend and which to keep as independent micro-lots. They pay farmers better prices based on cupping scores, money that goes directly into the farmers' pockets.

The main harvest season in Tolima is June, with actual harvesting around June and July. Unlike other coffee regions in Colombia, Tolima has only one harvest season.

Brewing Recommendations

Roasting Suggestions:

Colombian Caturra grows at high altitude with a hard bean density, making it suitable for even-heat roasting. Use standard roasting, with 20% damper when the beans are loaded, 50% at color change and 80% at first crack. Heat can be fine-tuned to the rate of rise, with adjustments around 5%. Finish the roast at the end of first crack for a medium-light level.

Pour-over Technique Suggestions:

V60 dripper, medium-fine grind, 1:16 coffee-to-water ratio, water temperature 89-91°C.

Other Brewing Suggestions:

French Press: medium grind, 1:15 coffee-to-water ratio, water temperature 88-90°C.

Siphon: medium-fine grind, 1:15 coffee-to-water ratio, water temperature 88-90°C.

FrontStreet Coffee Recommendation

If this clean, fully washed Caturra appeals to you, FrontStreet Coffee's Colombia Huila is a close cousin. The Huila department in the southern part of Colombia's central range is one of the country's most famous specialty regions, with growing altitudes above 1500 meters and abundant water and humidity where the country's major rivers meet. FrontStreet's washed Huila is roasted medium-dark, bringing out dark chocolate and nutty sweetness, moderate oils and a full body; it suits pour-over and French press as well as moka pot and espresso machine, making Americanos and lattes with ease.

For a fruitier, more modern Colombian cup, FrontStreet Coffee's Colombia Sidra is processed with anaerobic natural fermentation. Coffee goes through an oxygen-free fermentation that converts into rich tropical fruit aromas, and roasted medium-light it delivers passion fruit, grape, apricot and dried-fruit complexity as pour-over, cold brew, drip bag or moka pot. And for espresso blends, FrontStreet Coffee's Specialty Blend combines Brazilian creamy nuttiness with Colombian dark chocolate and builds a fine golden crema, making it very beginner-friendly for lattes, Americanos, cappuccinos and mochas.