How to Brew Delicious Colombian Huilan Orange River Pour-Over Coffee_Optimal Brewing Methods for Huilan Coffee Beans

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Coffee Information

Region: Huila, San Agustin, Colombia

Altitude: 1,350-1,900 meters

Processing Method: Washed

Varieties: Caturra, Typica, Bourbon, Castillo

Flavor: Bright orange peel and fruit sweetness with sugarcane and vanilla cream notes, caramel and nut flavors

Characteristics: Well-balanced with smooth, creamy texture, achieving a mellow and full-bodied cup of coffee

Origin Story

Huila Province is located in western Colombia, where coffee grows on the valley slopes formed between the western coastal mountain range and the eastern mountain range. This region has always been Colombia's great granary for producing fine coffee. Among these, San Agustin town yields the highest quality coffee due to the Los Naranjos (Orange River) flowing through it. The riverbank features beautiful landscapes with large lavender fields that are habitats for butterflies and hummingbirds. It's also an ancient, mysterious place in Colombia with giant stone carving forests, where the local people protect the land from destruction. It remains one of the most natural and sacred coffee-producing regions in Colombia.

In Spanish, "Naranjos" means orange, which is why this region's small farmer joint production batch is named Orange River. The hillsides on both sides of the river are composed of local small coffee farmers. This area is located in the canyon where Colombia's mountain ranges connect the western coastal range with the eastern range. Ancient inhabitants lived here and left many giant stone carvings. Due to its special geographical location, locals believe that the great natural forces of the forest will protect the land from harsh weather invasion, granting them a peaceful and tranquil home. In 2001, local small coffee farmers gathered to improve their production management techniques to enter the specialty coffee market, establishing an organization called La Asociacion Los Naranjos de San Augustin.

It has now grown to 50 members with a total coffee cultivation area of 150 hectares, with an average small farm area of 2.8 hectares per farmer. During the main harvest season, each hectare produces approximately 1,500 to 2,000 kilograms, while the secondary harvest season (Fly Crop) still yields about half of that amount.

During the secondary harvest season, since each small farmer's independent production from Los Naranjos is less than the required quantity for a micro-batch, they combine the outputs of small farmers with similar cup flavors to create a mixed batch for sale. Furthermore, it stood out among 100 coffee samples evaluated at the 2009 SCAA (Specialty Coffee Association of America) annual conference, winning recognition as Coffee of the Year (SCAA COTY Winner).

San Agustin is a legendary, mysterious, and beautiful Shangri-La. Because coffee farmers all want to protect the environment and practice small-scale production with the mindset of coexisting with the earth without greed or excessive demands, this has反而 created excellent conditions for growing fine coffee. The honey-maple sweetness of this coffee batch is truly intoxicating.

Brewing Guide

How to Brew Colombia Los Naranjos Coffee

FrontStreet Coffee Pour-over Reference: Weigh 15g of Los Naranjos coffee powder and grind it to medium coarseness. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate). Water temperature at 89°C, extracted with V60 dripper, recommended coffee-to-water ratio of approximately 1:15.

Using the hot water from the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. 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. Similar to the first pour, draw circles clockwise with the filter cup center as the focal point, ensuring the water flow doesn't hit the area where coffee powder meets the filter paper to avoid channel effects.

Leave one circle when brewing the coffee powder to the outermost edge, then draw circles inward toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing process is complete.

Japanese Ice Pour-over Los Naranjos

FrontStreet Coffee Ice Pour-over Los Naranjos Reference:

Colombia Los Naranjos, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 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 powder-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Using a relatively fine but high water column for forceful stirring and impact to ensure the coffee powder rolls fully. 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 is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

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Tel:020 38364473