How to Make Iced Pour-Over Coffee with Colombia San Agustin Finca La Ilusion Natural

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🇨🇴 Colombia Huila San Agustin Finca La llusion Natural Caturra、Castillo

❤ Strong tropical fruit flavors, available in both pour-over and SOE roasts ❤

Country: Colombia

Region: San Agustin, Huila

Estate: Finca La llusion

Owner: Rosevel Ortiz Escarpeta

Varieties: Caturra, Castillo

Altitude: 1750m

Processing: Natural Process

Roast Level: Medium Roast

Flavor Notes: Wine, Grape, Cherry, Cocoa

Finca La Ilusion comes from a farm owned by Rosevel Ortiz Escarpeta and his family. Located in the San Agustin region of Huila, Colombia, in 2010, the Colombian government launched a program to benefit farmers who had been displaced during military conflicts in the area. Rosevel was one of the successful farmers who participated in this government program and successfully became a specialty coffee producer.

How to Brew Colombia Coffee【Finca La llusion Natural】?

FrontStreet Coffee Pour-over Reference: Weigh 15g of Finca La llusion Natural coffee grounds, pour 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 dripper for extraction, recommended coffee-to-water ratio around 1:15.

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

Leave a circle when pouring coffee grounds to the outermost ring, then pour back toward the center in circles. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Ice Pour-over【Finca La llusion Natural】

FrontStreet Coffee Ice Pour-over Reference for Finca La llusion Natural:

Colombia Coffee Finca La llusion Natural, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g coffee 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 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, pouring with force to stir and impact, allowing the coffee grounds to fully tumble. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

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

Important Notice :

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Tel:020 38364473