How to Pour Over Colombian San Agustin Cabana Geisha_Cabana Geisha Coffee Flavor Description

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COLOMBIA FINCA CABANA WASHED GEISHA MICRO LOT COFFEE

Colombia San Agustin Cabana Micro Batch Premium Washed Geisha Coffee

Flavor Profile

Ginger flower, honey sweetness, citrus

Origin Information

Origin: Huila San Agustin, Colombia

Variety: Geisha

Processing Station: La Cabana

Altitude: 1750 meters

Processing Method: Washed

Harvest and Processing Time: 2017

Roast Level: Light

Finca La Cabana Estate

Finca La Cabana Estate is located deep in a very primitive forest, with low levels of mountain infrastructure. It generally takes people a long time to find the specific mountain where the estate is situated. You can only park your car outside and need to walk for 20 minutes to reach the washing station. The entire estate location is very similar to the wild growth situation of coffee trees we often see in Ethiopia.

This coffee farm has been in operation for over 80 years and has gone through three generations of managers. Compared with other farms specializing in specialty coffee cultivation and processing, although Finca La Cabana has also transitioned to specialty coffee for eight years, it still remains at a relatively backward management level due to its terrain and remoteness. For example, the estate's infrastructure is poor, frequent power outages occur, and they rarely use cement-poured washing fermentation tanks. However, they have made full use of existing conditions to process high-quality coffee. During the harvest season, around 4 PM, before depulping, all fresh cherries will be manually selected and graded, then depulped. They undergo dry fermentation for 24 hours before 3-4 rounds of washing, followed by another hand-selection process to remove low-grade coffee. At this point, these processed high-quality coffees will be placed on drying racks for 24 hours of shade drying, and the final result will be sent to a drying room for continued drying for 20-30 days.

How to Brew Colombia Coffee [San Agustin Cabana] Well?

FrontStreet Coffee Pour-Over Reference

Weigh 15g of [San Agustin Cabana] coffee powder, pour it into a grinder for medium grinding. The ground particles should be slightly coarser than salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup for extraction, with a recommended coffee-to-water ratio of around 1:15.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, and brew the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water on the area where the coffee grounds meet the filter paper to prevent channel effects.

Leave a circle when brewing to the outermost layer of the coffee grounds, then brew circle by circle toward the middle. At 2 minutes and 20 seconds, brew the coffee to 220g, completing the brewing process.

Japanese-style Iced Pour-Over [San Agustin Cabana]

FrontStreet Coffee Iced Pour-Over [San Agustin Cabana] Reference

Colombia coffee [San Agustin Cabana], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee grounds roll fully. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

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

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