Pour Over Coffee Brewing Guide for Colombia Hacienda Anina Washed Beans

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Colombia Angelina Estate Washed

Colombia

Colombian coffee has well-defined growing regions and produces a wide variety of impressive coffees. Whether you're looking for a round, heavy coffee mouthfeel or a refreshing, fruity flavor (or something in between), it's most likely a Colombian bean. Colombia is geographically divided, making it easy to discover that coffees from this region share many common characteristics. If you like coffee from one region, you'll likely enjoy coffees from other regions as well. Coffee trees in Colombia have two harvest seasons each year: the main harvest and a second harvest, locally known as "mitaca."

CAUCA

CAUCA, among other things, is most famous for its coffee cultivation surrounding the Meseta de Popayan, which includes Inza and the city of Popayan. The high altitude of this plateau provides favorable growing conditions, and its proximity to the equator and surrounding mountains protects the coffee from Pacific humidity and southern trade winds. This creates a very stable climate year-round. Additionally, the region's coffee has significant volcanic soil. Historically, there is a single rainy season from October to December each year.

Altitude: 1,700-2,100m

Harvest: March-June (main crop), November-December (mitaca crop)

Local coffee farmers grow coffee along the highlands of these mountain ranges, benefiting from diverse climate conditions and varying altitude factors. Much of Colombia's coffee industry consists of small-scale farming operations. Surrounded by majestic mountains that block airflow and moisture from the Pacific Ocean, as well as southern trade winds, the region maintains a stable climate. Its proximity to the equator provides abundant sunlight. This stable climate combined with sufficient sunshine ensures consistent coffee quality.

How to Brew Colombia Angelina Estate Coffee

FrontStreet Coffee pour-over recommendation: Weigh 15g of Angelina Estate coffee beans, grind to medium coarseness (particles slightly coarser than table salt), using a BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extract with a V60 dripper, recommended coffee-to-water ratio of approximately 1:15.

Using the hot water from the pour-over kettle, pour in clockwise circles centered in the filter. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. Like the first pour, pour in clockwise circles centered in the filter, ensuring the water stream doesn't hit the area where coffee grounds meet the filter paper to avoid channeling effects.

Leave a small circle at the outer edge when pouring over the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-style Iced Pour-over: Angelina Estate

FrontStreet Coffee iced pour-over Angelina Estate recommendation:

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

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use a Fuji grinder at setting 3.5; for iced pour-over, grind slightly finer at Fuji setting 3. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a fine but high water stream to stir and impact forcefully, ensuring the coffee grounds tumble thoroughly. However, be careful not to let the water level get too high or pour onto the edge filter paper.

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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