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

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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 professional quality-control team at Colombian exporter Inconexus. The Mejor de Narino green bean competition kicked off last September, organized primarily to identify high-quality specialty coffees from Colombia's Narino region. Narino has roughly 40,000 coffee farms, two-thirds of which average around 3 acres. The region sits close to the equator, with abundant, stable sunlight and precipitation. In Buesaco, warm air rises from the canyon at night, forming a protective layer over the mountaintop coffee trees. These combined conditions let the trees soak up solar energy by day and stay active at night, encouraging concentrated flowering and extending the ripening period of the cherries.

This year's Cup of Excellence Narino winning coffee comes from Mr. Antonio Galguan, whose farm is called La Loma. Over the past 17 years, Mr. Antonio Galguan has grown coffee and processed his harvested cherries at his own micro-mill, giving him complete, meticulous control over depulping, an 18-hour fermentation, and a 7-14 day drying period.

Mr. Antonio Gualguan grows only the Caturra variety, a hallmark of Colombian specialty coffee. The FNC has pushed new hybrid varieties (such as Tabi and Castillo) to raise yield and production stability, yet many farmers still insist on Caturra.

Caturra was discovered in Brazil in 1937 as a natural genetic mutation of Bourbon. Bourbon was first cultivated on the French colony of Réunion Island and reached Brazil after 1859. Caturra has very distinctive traits: dwarf stature, strong fruiting capacity, and good resistance 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 and grind to medium. The particles should be slightly coarser than table salt—we use the BG grinder at setting 5R (60% standard sieve pass rate), water at 89°C, a V60 dripper, and a coffee-to-water ratio of about 1:15.

Using hot water from the kettle, draw clockwise circles centered on the dripper. Start timing when brewing begins, pour to 30g within 15 seconds, then stop. At the 1-minute mark, pour a second time, again circling clockwise from the center. Keep the stream off the seam where the coffee meets the filter paper to avoid channeling.

Leave one ring of space at the outermost layer of grounds, then spiral inward, circle by circle. At 2 minutes 20 seconds, you should have brewed to 220g, and the coffee is complete.

Japanese-Style Iced Pour-Over "La Loma Estate"

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

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

Use 20g of coffee, 150g of ice, and 150g of hot water. The water should be 1°C hotter than the standard 90°C pour-over recommendation. For normal grinding use the small Fuji at 3.5; for the iced version, grind slightly finer at Fuji 3. The recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in segments: 60g in the first segment, 40g in the second. Use a relatively fine but tall water column, stirring forcefully so the grounds roll completely—just be careful not to let the liquid level climb too high, and keep the stream off the filter paper at the edge.

Total extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

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FrontStreet Coffee Recommendation: Balanced, Nutty Coffees in the Same Style

If La Loma's clean balance appeals to you, FrontStreet Coffee's Brazil beans offer a similar easy-drinking charm. As the world's largest coffee producer, Brazil grows an enormous range of coffees with moderate acidity and an excellent balance of sweetness, bitterness, and body—ideal for medium roasts that release nutty aromas and a mellow, gently tart cup. The half-natural Cerrado Red Bourbon shows creamed peanut, toast, caramel, and hazelnut notes with a round body and barely any acidity, working equally well as pour-over, moka pot, espresso SOE, siphon, or French press. The Queen Estate Yellow Bourbon from Mogiana adds a rare sugarcane sweetness alongside fruit and chocolate. Brazil's low acidity, gentle sweetness, and chocolate-cream depth are also why its beans anchor FrontStreet's Classic, Signature, Dark Cocoa, and Commercial espresso blends, giving stable extraction and smooth, harmonious shots.