How to Brew and Taste Colombian Treasure Manor Orange Blossom Coffee_How Does Treasure Manor Coffee Taste

Orange Blossom Colombian Coffee: Huila Treasure Estate

Tropical Sweet Bonanza Natural

Colombian Coffee Tropical Sweet Treasure Estate Natural

Product Description

A coffee treasure produced by Aurelio Alba.

Aurelio's family is his wife and two children — a four-person household devoted to growing coffee. Because the estate's terrain is relatively flat, harvesting is comparatively easy. The 12-hectare Bonanza estate grows the Colombia, Castillo, and Tupi varieties, and has used natural processing since 2014. The coffee it produces has soft acidity and sweetness.

SPEC

Product Name: Tropical Sweet Treasure

Country of Origin: Colombia

Region: Argentina, San Agustin, Huila Province

Producer: Treasure Estate, Owner: Aurelio Alba

Crop: 2014/2015

Grade: European Preparation EP

Defect Specification: Almost 0 defects

Screen Size: 15 screen

Variety: Caturra

Other: Altitude 1700-1750 meters, farm area 12 hectares

Processing Method: Natural

How to Brew Colombian Coffee [Treasure Estate] Well?

FrontStreet Coffee pour-over reference: weigh 15g of [Treasure Estate] coffee and grind it to a medium setting — the particles should be slightly coarser than table salt. We use a BG grinder setting 5R (60% standard-sieve pass rate), 89°C water, 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 dripper. Start timing when brewing begins; brew to 30g in 15 seconds, then stop pouring. When the timer reaches 1 minute, pour for the second time, again in clockwise circles centered on the middle of the dripper. Keep the stream off the area where the grounds meet the filter paper, to avoid channeling.

When pouring to the outermost edge of the coffee bed, leave a circle unwatered, then pour circle by circle back toward the center. At 2 minutes and 20 seconds, bring the brew to 220g. The coffee is done.

Japanese Ice Pour-over [Treasure Estate]

FrontStreet Coffee ice pour-over [Treasure Estate] reference:

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

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

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: a first segment of 60g of water, a second of 40g. Use a relatively fine but high water column, stirring and impacting forcefully so the grounds tumble fully, but be careful not to let the liquid level rise too high or to hit the edge filter paper.

The entire extraction takes about 2.5 minutes (similar to the normal extraction time for 20g of grounds).

END

FrontStreet Coffee Recommendation

Colombia spans a wide range of uses — it belongs in espresso blends and stands alone as a pour-over single origin, with fruit-forward, full-bodied, and aroma-driven styles all in the mix. The FrontStreet Colombia Huila is a fine introduction to the country: Huila province, in the southern part of Colombia's central range, is the nation's best-known specialty region, a landscape ringed by mountains at growing altitudes above 1,500 meters where the country's most important rivers converge and bring abundant water and humidity. FrontStreet's washed Huila is given a medium-dark roast, which brings out dark chocolate and nutty sweetness, moderate oil, and a full body; it works as pour-over or French press, and extracts just as well in a moka pot or espresso machine for an americano or latte.

For a taste of Colombia's newer processing styles, the FrontStreet La Divisa Sidra is made with anaerobic natural processing — a low-oxygen or oxygen-free fermentation, typically in a pressure-resistant stainless steel tank, where temperature, time, and pH are controlled to steer the result. FrontStreet's Sidra ferments without oxygen to develop more tropical fruit, and roasted light-medium it shows layers of passionfruit, grape, apricot, and dried fruit whether brewed as pour-over, cold brew, drip bag, or moka pot. If you have a home espresso machine or a moka pot, the FrontStreet Fine Blend is another easy pick, pairing the creamy nuttiness of Brazil with the deep chocolate bittersweetness of Colombia for a fine golden crema.