Recommended Colombian Pour-Over Coffee Beans - Is Cauca Region's "Linglong Yu" Coffee Delicious for Pour-Over?

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About Linglongyu Coffee

Linglongyu originates from the Cauca region of Colombia, where the coffee cherries grow at an altitude of 1650m. Processed using the washed method, it possesses a rich and full-bodied aroma. This coffee features fruity sweetness and acidity along with nutty flavors, making it ideal for those who prefer lighter taste profiles.

The Cauca Growing Region

The Cauca producing region in Colombia has an altitude range of approximately 1500-2100 meters. The varied mountainous terrain and climate result in slow coffee production, which creates this intensely flavored and well-balanced Colombian coffee.

Surrounded by towering mountains, the magnificent peaks block air currents and moisture from the Pacific Ocean, as well as the trade winds from the south, thereby maintaining a stable climate in the region. Located near the equator, there is abundant sunshine. The stable climate and sufficient sunlight provide assurance for consistent coffee quality.

Cauca coffee is hand-picked and processed using the washed method. Additionally, while many coffee-producing regions have been replacing ancient coffee varieties with new ones to pursue better disease resistance and higher yields, the Cauca region predominantly features the Caturra variety, along with ancient varieties such as Typica and Bourbon.

How to Brew Colombian Linglongyu Coffee

FrontStreet Coffee's pour-over brewing recommendation: Weigh 15g of Linglongyu coffee grounds, grind to medium fineness using a grinder - the particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature of 89°C, V60 dripper for extraction, and recommend a coffee-to-water ratio of approximately 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper. Start timing when you begin pouring. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. During the second pour, just like before, pour in clockwise circles centered in the middle of the dripper. The water stream should not hit the area where the coffee grounds meet the filter paper to avoid channeling effects.

When pouring to the outermost circle of coffee grounds, leave one circle of space, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-style Iced Pour-over Linglongyu

FrontStreet Coffee's iced pour-over Linglongyu recommendation:

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

20g of coffee grounds, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the normal 90°C recommended for regular pour-over. For regular grinding, use the small Fuji grinder at setting 3.5, while for iced pour-over, grind slightly finer by half a notch to small Fuji setting 3. We recommend a coffee-to-(water+ice) ratio of 1:15.

Bloom water amount: 40g, bloom time: 30 seconds.

Pour in segments: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column for pouring, applying force to stir and impact, ensuring the coffee grounds roll thoroughly. 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 should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473