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Colombia-Ethiopia Blend Review

This is a blend of Colombian and Ethiopian beans mixed in proportion. When I tasted it, the Colombian character dominated. The acidity is softer than in single-origin Colombian coffee, but it retains the characteristic astringency of Ethiopian beans. This cup tastes more like unripe fruit than underdeveloped beans - both acidity and astringency are quite noticeable. According to the staff, it also carries drupe aromas, though certainly not almond - more like walnut. Friends who enjoy fruity coffee may want to give it a try.

Lightest Roast Colombian Coffee - Xia Guang

The first sip is very comfortable: two gentle streams of acidity slide past either side of the back of the tongue without lingering, leaving only a faint sweet aftertaste. This matches the overall balanced character typical of Colombian beans.

After letting the cup cool for half a minute, the acidity grows noticeably stronger, and the sweet aftertaste reveals drupe aromas from the Ethiopian component. The overall tone stays gentle, with a clear hierarchy between primary and secondary flavors - excellent blending discipline. Unfortunately, the passion fruit note mentioned in the official description is not very prominent.

How to Brew Colombian Coffee "Xia Guang" Perfectly?

FrontStreet Coffee pour-over recommendation: weigh 15g of Xia Guang coffee and grind to medium - the particles should be slightly coarser than table salt. We use a BG grinder at setting 5R (60% pass rate on the standard sieve), water at 89°C, and a V60 dripper, with a recommended coffee-to-water ratio of around 1:15.

Pour the hot water from your kettle in clockwise circles centered on the middle of the dripper. Start timing as you begin pouring. Reach 30g within 15 seconds, then stop. When the timer hits 1 minute, begin the second pour, again in clockwise circles around the center. Keep the stream away from the line where the coffee bed meets the filter paper to prevent channeling.

When pouring out to the outermost ring of grounds, leave a small margin, then continue circling back toward the center. At 2 minutes 20 seconds you should have reached 220g, and the brew is complete.

Japanese Ice Pour-Over "Xia Guang"

FrontStreet Coffee ice pour-over recommendation for Xia Guang:

Light-medium roast, BG grinder setting 5M (67% pass rate on the standard sieve).

20g of coffee, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal 90°C pour-over recommendation. Normal grinding uses the Fuji 3.5 setting; for ice pour-over, grind half a step finer at Fuji 3. The recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in segments: 60g in the first, 40g in the second. Use a relatively fine but tall water column with a forceful, stirring impact so the grounds roll completely - but be careful not to let the liquid level rise too high or to pour onto the filter paper at the edges.

Total extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

Coffee from Colombia is wonderfully versatile - it serves as the backbone of espresso blends and stands proudly as a single origin, with styles ranging from bright and fruit-acidic to deep and full-bodied. If a light, balanced profile like Xia Guang appeals to you, Colombia is a country worth exploring further.

FrontStreet Coffee's washed Huila, roasted medium-dark, is a classic expression of the country's most famous region: it highlights the sweet aroma of dark chocolate and nuts with moderate body, and works equally well in a French press, moka pot, or espresso machine for Americanos and lattes. For a wilder, fruitier ride, the FrontStreet Sidra from Finca La Linea uses anaerobic natural fermentation to unlock passion fruit, grape, apricot, and dried-fruit aromas, best enjoyed in pour-over or cold brew.

Whichever Colombian you choose, FrontStreet Coffee recommends a V60, a medium grind slightly coarser than table salt, water around 89°C, and a 1:15 ratio - the same gentle three-pour structure used above will keep the cup clean, sweet, and balanced.