Colombia Huila Magdalena Coffee Pour-over Sharing_How to Pour-over Colombia Huila Coffee

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Introduction to Colombian Coffee

Colombian Coffee (Café de Colombia) is one of the few single-origin coffees in the world sold under a country name, serving as a successful model of the perfect combination between geographical indication and brand image.

In December 2004, the Colombian Coffee Growers Federation (FNC) applied to the Colombian government to register "Café de Colombia" as a geographical indication. Three months later, the Colombian government approved "Café de Colombia" as a "Denomination of Origin—Geographical Indication (D.O.-G.I.)." Therefore, this logo has also become the official emblem of the Colombian Coffee Growers Federation.

Moreover, it has received unparalleled acclaim in terms of quality compared to other coffees. Compared to other producing countries, Colombia shows greater concern for product development and production promotion. It is precisely this focus, combined with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and beautiful in flavor, earning global recognition.

Colombian Coffee Growing Regions

Colombian coffee is located in the Andes Mountains, where the climate is mild, the air is humid, and there is good rainfall, making it very suitable for coffee cultivation. According to geographical location, it is divided into three growing regions: northern, central, and southern. Among these, there are six high-quality origin coffee regions in Colombia: Sierra Nevada, Santander, Cauca, Huila, Nariño, and Paisaje Cultural Cafetero.

Sierra Nevada Region (Northern)

The Sierra Nevada region in the north is one of Colombia's premium producing areas. The Santa Marta Snowy Mountain Range is one of the few snow-capped mountains near the equator. The coffee cultivated here is world-renowned for its distinctive characteristics and high-quality standards. The unique climate, abundant precipitation, cloud cover, and shade-grown cultivation methods give the coffee here rich aroma and nutty flavors, providing a unique sensory experience.

Santander Region (North-Central)

The Santander region in the north-central part includes two major geographical areas: the Magdalena Basin and the mountainous areas of the Eastern Range. The Magdalena Basin has relatively flat terrain with a dry and hot climate in the central plains. The Eastern Range features rugged terrain with steep slopes reaching altitudes of 4,000 meters. The climate is influenced by different altitudes, presenting diverse weather zones that create coffee with rich aroma, moderate acidity and body, smooth consistency, and tobacco flavors.

Huila Region (Southern)

The Huila region, located in southern Colombia, is one of the renowned specialty coffee producing areas, with altitudes ranging from approximately 1,200 to 2,020 meters, a cultivation area exceeding 1.3 million hectares, and average temperatures between 17-23°C. Due to its outstanding flavor and aroma, it has become one of the world's famous specialty coffees. It features medium-high acidity with moderate body, charming sweetness, and lemon-red wine acidity, with a balanced and clean aftertaste. It has frequently been selected for major coffee competitions in recent years.

In the Huila region of Colombia, the two Andean Cordillera mountain ranges originating from the Rio Magdalena, combined with warm air currents from the Caribbean Sea upstream, create a special climate favorable for coffee cultivation. Farmers work diligently and bravely on small steep slopes in this remote and rugged terrain. We pay tribute to their dedication and thank them for bringing us this elegant coffee characterized by apple-like acidity and milk chocolate aftertaste.

Brewing Guide: Huila Magdalena

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Huila Magdalena coffee powder and pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature at 89°C, and extraction with a V60 dripper. We recommend a coffee-to-water ratio of approximately 1:15.

The hot water in the pour-over kettle should be poured in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. For the second pour, like the first one, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channel effects.

When pouring the coffee powder, leave a circle at the outermost edge, then pour circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-Style Iced Pour-Over Huila Magdalena

FrontStreet Coffee Iced Pour-Over Huila Magdalena Reference:

Colombian Huila Magdalena, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use the small Fuji 3.5 setting; for iced pour-over, use a slightly finer setting of small Fuji 3. We recommend a coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively fine but high water column to stir forcefully, allowing the coffee powder to roll fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of powder).

Important Notice :

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