How to Brew Colombia Finca Bellavista Honey Process Coffee Beans: Pour-Over Blooming Procedure

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Colombia Finca Bellavista

Colombia Coffee - Finca Bellavista Estate - Honey Process

Basic Information

Country: Colombia

Region: Nariño

Estate: Finca Bellavista

Processing: Honey Process

Dried on racks after depulping

Varieties: Caturra & Colombia

Altitude: 2170m

Roast Level: City

Flavor Description: Fruit hard candy, lemon, cranberry, sugarcane juice, brown sugar, clean and highly sweet

Estate Information

Finca Bellavista is located in the Nariño province in southwestern Colombia, situated on the equator and bordering Ecuador. This region is surrounded by mountains and famous for having five volcanoes: Chiles (4,718 m), Cumbal (4,764 m), Azufral (4,070 m), Doña Juana (4,250 m) and Galeras (4,276 m).

The mountainous geography has created a unique microclimate in this region. Coffee is typically grown along the steep slopes surrounding volcanoes. Located on the equator, it receives superior sun angles ensuring sufficient sunlight. With cultivation altitudes reaching up to 2200m, it can be considered one of the highest altitude plantations in the world. Such high-altitude cultivation allows coffee to grow more slowly yet fully.

Most growers in this region are small farmers who have their own wet mills and drying racks. Of course, the owner of Finca Bellavista, Ulpiano Rodrigues, also has his own processing plant. After harvesting ripe coffee cherries, he uses a depulper to remove the fruit skin (some byproducts generated during processing are usually used as organic fertilizer for coffee tree cultivation).

Next, the coffee beans are placed in fermentation tanks for fermentation. The fermentation time is arranged according to local climate conditions, typically lasting 12 to 48 hours. During this process, several layers of coffee bean husks are also placed over the fermentation tanks to increase the complexity of fermentation processing, thereby enhancing the complexity of coffee flavor.

After processing is complete, the raw beans are placed on racks for drying. Fortunately, compared to other regions in the country, the microclimate and high altitude here bring more abundant sunlight and wind, resulting in lower relative humidity. This uniquely advantageous drying environment creates excellent quality coffee beans.

Finca Bellavista's owner Ulpiano has always maintained close contact with the Buesaco Con Altura growers' organization. The cooperation between both parties in improving coffee quality has benefited him greatly in coffee cultivation. This growers' alliance has also been working hard to cultivate better coffee and often achieves excellent results in Colombia's Cup of Excellence.

MCR has maintained a close and long-term cooperation with Colombian green bean exporter Pergamino. In 2015, the estate owner accompanied MCR's green bean suppliers to MCR's roasting factory to attend an anniversary celebration, where they conducted technical exchanges and sharing on site.

In early 2016, Micro-Roast also flew across the world's longest route to Colombia, personally visiting their estates to understand their processing methods, conducting local cupping, and selecting beans.

This batch of Colombian coffee comes directly from Finca Bellavista estate. It is the second full-container import of specialty micro-lot green beans from Colombia after Micro-Roast's visit to Colombia. In the initial cupping, this bean deeply attracted us with its bright and refreshing acidity and sweetness. The fructose-like sweetness also carries an uplifting sugarcane aroma, with a surprisingly persistent aftertaste.

How to Brew Colombian Coffee [Bella Honey Process] Well?

FrontStreet Coffee Pour-over Reference:

Weigh 15g of [Bella Honey Process] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate). Water temperature 89°C, extracted with V60 dripper. Recommended powder-to-water ratio is around 1:15.

Using the hot water in the pour-over kettle, draw circles clockwise with the center of the filter as the focal point. Start timing when brewing begins. Brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before - draw circles clockwise with the center of the filter as the focal point. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

When brewing the coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-style Ice Pour-over [Bella Honey Process]

FrontStreet Coffee Ice Pour-over [Bella Honey Process] Reference:

Colombian coffee [Bella Honey Process], 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 90°C recommended for pour-over. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Used a relatively fine but high water column for pouring, forcefully stirring and impacting to fully roll the coffee powder. 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 (close to the normal extraction time for 20g powder).

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