How to Brew Colombia Mirador Farm Orange Bourbon Pour-Over Coffee Without Astringency

Colombia Huila EL Mirador Orange Bourbon Washed

Our special affection for Bourbon led us to discover this orange soda-flavored Orange Bourbon, beyond even Pink Bourbon. Even more impressively, some friends have now asked us to collect all seven colors of Bourbon—the green bean merchants will have their work cut out for them!

Origin: Colombia

Region: Huila

Estate: EL Mirador

Variety: Orange Bourbon

Altitude: 1700m

Processing Method: Washed Process

Flavor Notes: Orange, Orange soda, Plum

Project Origin is a specialty green coffee brand established in 2015 by Mr. Sasa Sestic, the 2015 World Barista Champion and founder of ONA Coffee. It is a green bean service company specializing in finding specialty green beans, coffee origins and trading. Through direct cooperation with farmers at origin, it strengthens communication and exchange with local farms, helps them improve green bean quality, establishes reasonable product prices and promotes coffee to coffee lovers worldwide. The spirit of Project Origin is to ensure quality, connect communities and sustain development. It aims to build a strong cooperative relationship with coffee users through high-quality beans.

El Mirador farm is located in the Huila region of Colombia, covering 10 hectares, with 1 hectare of primary forest and 5 hectares of coffee. Farm owner Octavio Rueda has been engaged in coffee cultivation for 23 years. Initially, to help his parents through financial difficulties, he became a coffee picker at a young age. Through long-term contact and understanding, he fell deeply in love with coffee and clarified his future goals. By raising dairy cows, he finally bought his own farm, exchanging 10 dairy cows for a small piece of land.

Through diligent observation and research on coffee fermentation, he discovered that at his farm's altitude and temperature, coffee needs to ferment for about 24 hours to achieve higher quality in his region. He therefore applied a special fermentation treatment to this batch of Orange Bourbon to make its flavor more complex.

How to Brew Colombia Coffee [El Mirador Farm Orange Bourbon] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15 g of [El Mirador Farm Orange Bourbon] grounds and grind at a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), water at 89°C, a V60 dripper for extraction, and a recommended coffee-to-water ratio of about 1:15.

Draw circles clockwise with the hot water from the pour-over kettle, centered on the middle of the dripper. Start timing when brewing begins. Brew to 30 g in 15 seconds, then stop. When the time reaches 1 minute, pour the second time. During the second pour, as before, draw circles clockwise centered on the middle of the dripper. The water stream should not hit the area where the grounds meet the filter paper, to avoid channeling.

Leave a ring when pouring to the outermost coffee grounds, then pour back toward the center circle by circle. At 2 minutes and 20 seconds, brew the coffee to 220 g. The brew is complete.

Japanese-Style Ice Pour-Over [El Mirador Farm Orange Bourbon]

FrontStreet Coffee Ice Pour-Over [El Mirador Farm Orange Bourbon] Reference:

Colombia Coffee [El Mirador Farm Orange Bourbon], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20 g of grounds, 150 g of ice cubes, 150 g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses a Small Fuji setting of 3.5, while ice pour-over uses a slightly finer—about half a setting finer—Small Fuji 3.0. A recommended grounds-to-(water + ice) ratio of 1:15.

Bloom with 40 g of water for 30 seconds.

Segmented pouring: first segment 60 g of water, second segment 40 g of water. Use a relatively thin but high water column for pouring, stirring and agitating forcefully to make the grounds roll fully. Be careful, however, not to let the liquid level get too high and to avoid hitting the filter paper at the edges.

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

FrontStreet Coffee Recommendation

Colombia covers a wide range of styles, and to get to know the region, FrontStreet Coffee's washed Huila is a natural starting point. Huila province, in the southern Central Cordillera, is the country's most famous specialty region—mountainous, surrounded by ranges, with cultivation above 1,500 m and Colombia's most important rivers converging there, bringing abundant water and humidity. Roasted medium-dark, FrontStreet Coffee's washed Huila highlights dark chocolate and nutty sweetness, with moderate oil and a full body; it suits pour-over and French press as well as moka and espresso, making both Americanos and lattes.

For a more modern, fruit-forward take on Colombia, FrontStreet Coffee's Frontera estate Gesha-style coffee uses an anaerobic natural process. Anaerobic fermentation is a newer, low-oxygen or oxygen-free approach, usually carried out in a pressure-resistant stainless steel tank where temperature, time and pH can be controlled; it is also called carbonic maceration. Fermenting without oxygen transforms the bean into richer tropical-fruit aromas, and roasted medium-light it shows complex, concentrated notes of passion fruit, grape, apricot and candied fruit in pour-over, cold brew, drip bags or a moka pot.

Colombian beans also play a key role in FrontStreet Coffee's premium espresso blend. Combining the creamy, nutty aromas of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee, it shows a fine golden crema when extracted—well suited to milk drinks such as a rich, smooth latte, and equally good as the base for an Americano, cappuccino or mocha.