Recommended Pour-Over Temperature for Colombia Narino Mountain Estate Coffee_How to Properly Brew Narino Coffee

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Colombian Coffee - Narino Region Premium La Loma Estate Micro-batch Caturra

This batch of coffee was selected as one of the top micro-batch specialty coffees by the Colombian Inconexus professional quality control team. The Mejor de Narino green bean competition began last September, primarily organized to select high-quality specialty coffees from the Narino region of Colombia. The Narino region has approximately 40,000 coffee farms, with two-thirds averaging around 3 acres in size. Narino is close to the equator, with abundant and stable sunlight and precipitation. In Buesaco, warm air rises from the canyon at night, providing a protective layer for the coffee trees on the mountaintops. These combined conditions allow coffee trees to fully absorb solar energy during the day and become active at night, which facilitates concentrated flowering and extends the maturation period of coffee cherries.

This year's Cup of Excellence Narino winning coffee comes from Mr. Antonio Galguan, whose farm is called La Loma. For the past 17 years, Mr. Antonio Galguan has been growing coffee and using his own micro-processing station to process harvested coffee cherries, which allows him to have complete meticulous control over the coffee cherry depulping, 18-hour fermentation time, and 7 to 14 days of drying process.

Mr. Antonio Gualguan only grows the Caturra variety, which is typical of Colombian specialty coffee. The FNC organization has been trying to promote new hybrid varieties (such as Tabi and Castillo) to increase yield and production stability, but there are still many farmers who insist on growing Caturra.

The Caturra variety was discovered in Brazil in 1937 and is a natural genetic mutation of the Bourbon variety. Bourbon coffee was initially cultivated in the French colony of Réunion Island and was introduced to Brazil after 1859. Caturra has very special characteristics: it is dwarf-sized, has strong fruiting capacity, and is resistant to wind and rain.

How to Brew Colombian Coffee "La Loma Estate" Perfectly?

FrontStreet Coffee pour-over reference: Weigh 15g of "La Loma Estate" coffee powder, 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 filter cup extraction, recommended powder-to-water ratio around 1:15.

Using the hot water in the pour-over kettle, draw circles clockwise with the filter cup as the center. Start timing when brewing begins, and brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before, drawing circles clockwise with the filter cup as the center. The water flow should not hit the connection between the coffee powder and the filter paper to avoid channel effects.

Leave one circle when brewing the coffee powder to the outermost circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the coffee brewing is complete.

Japanese-style Iced Pour-over "La Loma Estate"

FrontStreet Coffee iced pour-over "La Loma Estate" reference:

Colombian coffee "La Loma Estate," light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g 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 setting 3.5, while for iced pour-over, use a slightly finer setting - small Fuji setting 3. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Use a relatively fine but high water column, forcefully stirring and impacting to make the coffee powder roll fully, but be careful not to let the liquid level get too high and avoid hitting the filter paper at the edge.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20g powder).

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473