Why Doesn't Colombia La Esperanza Hand-Drip Coffee Taste Right? How to Brew La Esperanza for Multiple Servings

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Colombian Nariño Coffee Details

• Region: Northern region of Nariño
• Producer: Regional small farmers
• Altitude: 1800 meters
• Varieties: Caturra, Castillo, Typica
• Processing Method: Washed
• Grade: Supremo
• Flavor Profile: Very elegant acidity, caramel, light fruit aroma, light floral notes, clean mouthfeel, rich layers...

Colombia's Nariño Province lies in the southwestern part of the country, bordering the Pacific Ocean to the west and Ecuador to the south. The Andes Mountains run through the entire province. Coffee is grown in the high-altitude cloud belt between 1600-2300 meters, in fertile volcanic soil. The beans are small but full, with a vibrant green color. The majority of Nariño's annual production is purchased by large American coffee merchants and is very popular in the North American market.

How to Brew Colombian "Nariño Berry" Coffee Perfectly

FrontStreet Coffee's pour-over recommendation: measure 15g of "Nariño Berry" coffee powder and grind it to a medium consistency. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, a V60 dripper for extraction, and a recommended powder-to-water ratio of approximately 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, as with the first, pour in clockwise circles centered on the middle of the filter. The water stream should not hit where the coffee powder meets the filter paper, to avoid channeling.

Leave one circle of space when pouring to the outermost edge of the coffee powder, then pour circle by circle toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-style Ice Pour-over "Nariño Berry"

FrontStreet Coffee's ice pour-over "Nariño Berry" recommendation:

Colombian "Nariño Berry" coffee, 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. The normal grind is Fuji setting 3.5, while ice pour-over uses a slightly finer setting of Fuji 3. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water stream, stirring forcefully to ensure the coffee powder rolls fully. Be careful not to let the liquid level get too high or hit the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

FrontStreet Coffee Recommendation

Nariño is one of Colombia's most celebrated specialty regions, and if you enjoy the elegant acidity and caramel sweetness of this washed coffee, FrontStreet Coffee's Colombia Huila is a fine companion cup. Grown in the hills of the Huila department in the country's southern central range, at altitudes above 1500 meters, it is roasted medium-dark to highlight black chocolate, nutty sweetness, a moderate crema, and a full body. It works in a pour-over or French press, and it also holds up in a moka pot or espresso machine for an Americano or latte.

For a brighter, fruitier side of Colombia, FrontStreet Coffee's Frontera Estate Sidra comes from 1650-1800 meters and is processed with a double anaerobic natural method, then roasted medium-light. The aroma carries jasmine and citrus, while the cup delivers passion fruit, blueberry, grape, and apricot with a bright, gentle acidity and a cocoa-sweet finish - a striking contrast to the soft, balanced Nariño Berry.