How is Colombia Dabiq Estate Pour-Over Coffee?_Recommended Coffee Beans from Nariño Region

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The Garden Region: Alma Del Cafe De Jardin

In the central part of the coffee axis, at an altitude of approximately 1,750 meters, lies an ancient mountain town known as "Jardin," famous for its picturesque scenery and high-quality coffee beans throughout Europe and America. However, the most representative coffee bean brand among them - "Alma Del Cafe De Jardin" - is actually invested and operated by the Costa Rican foreign company "La Minita" family. In addition, this coffee bean variety is not the well-known Arabica, but the native "Catarru" variety.

Nariño: The Premium Coffee Region

Next, let me take you to another important Colombian coffee bean producing region in my heart - Nariño Province, located in the southwestern part of Colombia, bordering Ecuador, facing the Pacific Ocean to the west, with the Andes Mountains running through it. In the south, there is a famous active volcano - Galeras, with an altitude of 4,276 meters. Wherever there are volcanoes, good coffee can be grown. Although the production is far less than that of the coffee axis, the quality is superior.

Colombia's Diverse Coffee Growing Regions

In the past few decades, Colombia's main coffee plantations have been located in the Andes Mountains region, including Antioquia, Boyacá, Caldas, Cauca, Cesar, Caquetá, Casanare, Cundinamarca, La Guajira, Huila, Magdalena, Meta, Nariño, Norte de Santander, Quindío, Risaralda, Santander, Tolima, and Valle del Cauca. All these places have excellent weather and soil conditions suitable for high-density crop cultivation. Large Arabica sp, Catimor, and other varieties are very common, not only intended for producing high-quality flavored beans but also because warm regions are very suitable for the growth of Canephora species (common in Venezuela, Brazil, and Costa Rica). However, these places are conflict zones for FARC and other guerrilla groups. Given the current possibility of resolving conflicts, Colombia has the opportunity to focus more on the growth of Canephora varieties, especially in addressing issues related to climate change.

How to Brew Colombian Coffee [Tabi Estate]

FrontStreet Coffee Pour-over Reference:

Measure 15g of [Tabi Estate] 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 (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup for extraction, with a recommended coffee-to-water ratio of about 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 pour to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour the second time. During the second pour, just like before, pour in clockwise circles centered on the middle of the filter cup. The water flow should not hit the connection between the coffee powder and the filter paper to avoid channel effects.

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

Japanese-style Iced Pour-over [Tabi Estate]

FrontStreet Coffee Iced Pour-over [Tabi Estate] Reference:

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

20g of coffee powder, 150g of ice cubes, 150g of 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, while for iced pour-over, grind slightly finer by half a setting - small Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of 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 coffee powder).

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