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

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Colombia Huila EL Mirador Orange Bourbon Washed

❤Our special affection for Bourbon has led us to discover this orange soda-flavored Orange Bourbon beyond the Pink Bourbon. Even more impressively... today some friends asked us to collect all seven colors of Bourbon. Green bean merchants must work hard!❤

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 conducting trading. Through direct cooperation with coffee farmers at the origins, we strengthen communication and exchange with local farms, help them improve the quality of green beans, establish reasonable product prices, and promote coffee to coffee enthusiasts worldwide. The spirit of Project Origin is to ensure quality, connect communities, and sustain development. We hope to establish a strong cooperative relationship with coffee users through high-quality coffee 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 cultivation area. 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 also 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 his diligent observation and research on coffee fermentation, he discovered that for his farm's altitude and temperature, coffee needs to ferment for about 24 hours to achieve higher quality in his producing region. Therefore, he also applied 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 15g of [El Mirador Farm Orange Bourbon] 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 (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup for extraction, 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 filter cup. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, draw circles clockwise centered on the middle of the filter cup. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effects.

Leave a circle when brewing the coffee powder to the outermost circle, then brew back to the center circle by circle. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing 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%)

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

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Used a relatively thin but high water column for pouring, forcefully stirring and impacting to make the coffee powder roll fully. 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 also about 2.5 minutes (similar to the normal extraction time for 20g of powder).

Important Notice :

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