How to Enjoy Pour-Over Coffee from Colombia's Monte Verde Estate_ Guide to Brewing Light Roast Colombian Coffee

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Colombia Tolima Las Mercedes Finca Monte Verde Wushwush Natural Custom Lot

Tasting Notes: Bayberry & White Floral, Green Grape, Tangerine, Pomegranate, Dried Cranberry, Black Tea Finish

Region: Tolima

Producer: Gildardo Gutiérrez Tejada

Farm: Monteverde

Variety: Wush Wush

Process: Natural

Elevation: 1850 meters

About Monteverde Farm

Monteverde Farm spans 15 hectares and cultivates varieties including Red Bourbon, Yellow Bourbon, Geisha, Wush Wush, and Mocha. The farm owner is Gilardo Gutierrez. The Gutierrez family's history of growing coffee at Monteverde Farm dates back 70 years. Monteverde Farm pays extreme attention to detail, harvesting only the most mature coffee cherries and controlling the entire fermentation process for up to 36 hours. These efforts give Monteverde Farm's coffee its unique fruity flavors. At Monteverde Farm, coffee cherries are dried on raised beds within a drying space with plastic roofs, allowing air to flow freely above and below the cherries. The cool temperature is maintained throughout the entire drying process, extending the natural processing time to as long as 25 days.

In Colombia, coffee has two harvest seasons throughout the year: the early harvest season from April to June and the main harvest season from October to December. In addition to growing coffee, Monteverde also grows avocados, citrus fruits, and lemons for the local market.

Recently, the farm owner Gilardo's son, while tracing the farm's history, said: "I am a fourth-generation coffee farmer, and there are four professional coffee cuppers in our family. When we learned about the great success of Hacienda La Esmeralda in Panama growing Geisha coffee, we spent 8 years working hard to cultivate excellent exotic varieties. We have planted many rare coffee varieties on our farm, and through honey and natural processing methods, we try to bring our customers the quality they dream of. Many years ago, our farm was already a certified organic farm. Although the organic certification has now expired, we continue to practice clean and environmentally friendly agricultural measures."

Geographic Advantages

Monteverde Farm is located in the southern part of Tolima Province, Colombia, situated at an altitude between 1800 and 2000 meters. The geographical location provides the farm with abundant sunshine and rainfall. Combined with the high-altitude characteristics, Monteverde Farm can cultivate many special varieties such as Geisha, WushWush, SL-28, and Borbon Sidra, rather than the common Caturra or Castillo varieties found on most farms.

The reason Monteverde Farm can grow these delicate varieties, in addition to the aforementioned advantages, is the convenience of nearby water sources. Monteverde Farm is near the Rio Blanco (White River), an important river in Tolima Province. The river flows steadily throughout almost the entire year, regardless of dry or rainy seasons, providing the farm with abundant and sufficient water sources. This maintains the stability of post-harvest processing and presents the rich, delicate flavors of Geisha and WushWush.

The WushWush Variety

The rare WushWush variety has conquered many coffee enthusiasts with its unique aroma and delicate flavors. Many people think WushWush is a grafted variety of Geisha, but this is not the case. Like Geisha, WushWush originates from the Kaffa forest in Ethiopia. They were discovered separately in the WushWush region and the Geisha Mountain region, hence their names, and were introduced to Colombia 30 years ago.

How to Brew Colombia Monteverde Farm WushWush

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Monteverde Farm WushWush coffee grounds and 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 is 89°C, extracted with a V60 dripper. Recommended coffee-to-water ratio is approximately 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. The second pour should be the same as before, pouring in clockwise circles centered on 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 the outermost circle of coffee grounds, leave one circle, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese Style Ice Pour-Over Monteverde Farm WushWush

FrontStreet Coffee Ice Pour-Over Monteverde Farm WushWush Reference:

Colombia Monteverde Farm WushWush, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g of coffee grounds, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses the Fuji 3.5 setting, while ice pour-over uses a slightly finer setting - Fuji 3.0. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a relatively fine but high water stream for forceful stirring impact to ensure the coffee grounds roll fully. However, be careful not to let the liquid level get too high or hit the filter paper at the edges.

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

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