Monte Vista Estate Coffee Beans Pour Over Method Introduction to Tolima Region Coffee Flavor Characteristics

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Colombia Tolima Las Mercedes Finca Monte Verde Wushwush Natural Custom Batch

Tasting Notes: Bayberry and White Floral, Green Grape, Tangerine, Pomegranate, Dried Cranberry, Black Tea Finish

Region: Tolima

Producer: Gildardo Gutiérrez Tejada

Farm: Monteverde

Variety: Wush Wush

Process: Natural

Elevation: 1850 meters

Monte Verde Farm covers 15 hectares and grows varieties including Red Bourbon, Yellow Bourbon, Geisha, Wush Wush, and Mocha. The owner is Gilardo Gutierrez, and the Gutierrez family has grown coffee at Monte Verde for 70 years. The farm pays extreme attention to detail, harvesting only the ripest cherries and controlling fermentation for up to 36 hours. These efforts give Monte Verde's coffee its distinctive fruit flavors. At the farm, cherries dry on raised beds in a space with a plastic roof, where air circulates freely above and below the fruit and cool temperatures are kept throughout the drying process, allowing the natural processing time to stretch slowly to 25 days.

In Colombia, coffee has two harvest seasons each year: the early season from April to June and the main season from October to December. Besides coffee, Monte Verde also grows avocados, citrus fruits, and lemons for the local market.

Recently, the owner's son reflected on the farm's history: "I am a fourth-generation coffee farmer, and there are four children in our family who are professional coffee cuppers. When we learned about the success Panama's Hacienda La Esmeralda had with Geisha, we spent eight years working hard to cultivate excellent exotic varieties. We have planted many rare coffee varieties on our farm and, through honey processing and natural processing, we strive to bring customers the quality they dream of. Many years ago our farm was already a certified organic farm. Although the certification has now expired, we continue to practice clean, environmentally friendly agriculture."

How to Brew Colombia Coffee [Monte Verde Farm] Perfectly

FrontStreet Coffee Pour-Over Reference:

Measure 15g of [Monte Verde Farm] coffee and grind it to a medium coarseness, with particles slightly coarser than table salt. We use a BG grinder setting of 5R (60% pass-through on the standard sieve), water at 89°C, and a V60 dripper, with a recommended coffee-to-water ratio of about 1:15.

Pour hot water from the kettle in clockwise circles centered on the middle of the filter, starting the timer when brewing begins. Brew to 30g in 15 seconds, then stop pouring. When the timer reaches 1 minute, begin the second pour. As before, pour in clockwise circles centered on the middle of the filter, keeping the stream off the point where the coffee grounds meet the filter paper to avoid channeling.

Leave one ring of space when the water reaches the outermost circle, then work ring by ring back toward the center. At 2 minutes 20 seconds, brew the coffee to 220g to finish.

Japanese-Style Ice Pour-Over [Monte Verde Farm]

FrontStreet Coffee Ice Pour-Over [Monte Verde Farm] Reference:

Colombia coffee [Monte Verde Farm], light-medium roast, BG grinder setting 5M (67% pass-through on the standard sieve).

20g of powder, 150g of ice cubes, 150g of hot water. The water temperature is 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses a Fuji 3.5 setting, while ice pour-over uses something slightly finer — Fuji 3. The recommended powder-to-(water + ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: the first segment is 60g of water, the second is 40g. Use a relatively fine but tall water column and stir forcefully so the grounds roll completely, but be careful not to let the liquid level rise too high or hit the filter paper at the edges.

The entire extraction takes about 2.5 minutes, similar to the normal extraction time for 20g of powder.

FrontStreet Coffee Recommendation

Wush Wush is an exotic variety, and if that is what appeals to you, FrontStreet Coffee's Gesha offerings sit in the same rare-variety territory. For an accessible introduction, the Grana Estate Gesha from the Kochere and Gelana Abaya border in Ethiopia is lightly roasted, bringing bright citrus acidity, ginger flower, ripe-fruit sweetness, and a delicate, smooth finish. It also works beautifully as a single-origin espresso, where it shows apricot, caramel, and nut after extraction.

For collectors of rarer lots, the Gesha Village Gold Label is the Gesha 1931 variety and accounts for about 10% of the village's output, while the Red Label is the Gori Gesha variety and is required to score 88 or above on the SCA scale. Both are sun-dried and show the layered, complex character that makes exotic varieties worth pursuing. And if you want something that bridges a rare variety with an everyday cup, the Strawberry Candy blend pairs Panama Gesha with a Costa Rican honey-processed coffee for rose, orange, grape, and strawberry-gummy sweetness that shines in cold brew especially.