How to Pour-Over Colombian Cañas Select Washed Coffee_ How to Make Cañas Coffee Delicious by Pour-Over

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Colombian Coffee Beans

Our latest single-origin coffee bean is a washed Caturra, grown in the agricultural region of Santa Fe de Antioquia. These beans are grown at high altitudes of approximately 1,700-2,100 meters, processed using the fully washed method, and then sun-dried.

Caturra is a natural mutation of the Bourbon variety, originally found in Caturra, Brazil. It grows at higher altitudes and produces larger yields due to its short stature with a thick central trunk and numerous secondary branches. Another reason for its higher yield is that this tree naturally has disease resistance. Higher altitude regions produce better quality but at a slower growth rate. The quality of Caturra increases with altitude but may reduce yield.

Colombian coffee is generally known for being mild yet complex, with a balanced flavor profile. This washed Caturra works well in any brewing method except for larger milk-based drinks—this flavor might get slightly lost in large amounts of milk.

Tasting Notes: Colombian characteristics include medium body and bright lime acidity, with notes of rich chocolate, nougat, and vanilla, complemented by tart fruits like red berries and apples, finishing clean.

Santa Fe de Antioquia Region - Colombia

Santa Fe de Antioquia, located in the Cauca River basin of Antioquia Department, Colombia. This region forms a tropical humid climate—perfect for coffee cultivation and enables farmers to adopt more sustainable practices.

Most of Antioquia Department is part of the Colombian Coffee Region, which was declared a World Heritage Site by UNESCO in 2011, known as the "Coffee Cultural Landscape."

Most Colombian coffee is handled by the National Federation of Coffee Growers of Colombia, established in 1927 as a commercial cooperative that promotes Colombian coffee production and export, representing over 500,000 producers and small family-owned farms today. The Federation's objectives include protecting the industry, evaluating and addressing industry issues, and promoting Colombia's interests through the coffee sector.

One current issue facing the Colombian coffee industry is regional climate change related to global warming, which since 2006 has led to a decline in Colombian coffee production from the standard measure of 12 million 132-pound bags to 9 million bags in 2010. During the period from 1980 to 2010, average temperatures rose by 1°C, and average precipitation increased by 25% in recent years, disrupting the specific climate requirements for Arabica coffee beans.

Green Bean Processing

This Colombian single-origin from Santa Fe de Antioquia is processed using the fully washed method. The washing process relies on each stage of growth, harvesting, and fermentation being correct, as its flavor completely depends on beans that have absorbed sufficient nutrients and sugars during the growing process.

This process begins with depulping the coffee cherries while keeping the mucilage intact for fermentation. The fermentation process may take 1-4 days, allowing bacteria present in the fermentation tank time to break down the mucilage, which is then "washed off" at the end of the fermentation period. Once the mucilage is removed, the coffee is carefully sun-dried. This process is completed at the L&D wet mill in Cañas Gordas.

How to Brew Colombian Coffee [Cañas] Well?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of [Cañas] coffee grounds and pour 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 89°C, V60 filter cup extraction, recommended coffee-to-water ratio around 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. Pour coffee to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. During the second pour, as before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water on the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle of space when pouring to the outermost ring of coffee grounds, then pour circle by circle toward the center. By 2 minutes and 20 seconds, you should have poured to 220g, completing the coffee brewing.

Japanese Ice Pour-Over [Cañas]

FrontStreet Coffee Ice Pour-Over [Cañas] Reference:

Colombian coffee [Cañas], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer—Fuji 3 setting. Recommended grounds-to-(water+ice) ratio 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a fine but high water column for forceful stirring impact, allowing the coffee grounds to roll fully. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

Important Notice :

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