Why is the Pour-Over of Colombia Huila Divina Providence Estate Bitter? How to Make Pour-Over Geisha Coffee

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The Story of Rodrigo Sánchez

Rodrigo Sánchez is a very special coffee farmer who has been growing coffee for 15 years. Together with his wife and daughter, he manages two farms: Finca El Progreso and Monteblanco. In recent years, he has adopted more innovative approaches, transitioning to specialty coffee. He seeks advice from exporters, agronomists, and cupping experts, building close collaborative relationships to improve coffee quality. Elkin Guzman from Pitalito taught him how to develop different processing methods for different bean varieties, while another cupper from Pitalito, Wbeimar Lasso, helped Rodrigo understand the true flavor potential of his green beans.

There are more and more coffee farmers like Rodrigo who carefully discover new varieties, experiment with new processing methods, and humbly seek guidance from different experts. Specialty coffee has infinite potential in their hands!

Colombia Huila Finca El Progreso Purple Caturra Fully Washed

Production Country: Colombia

Region: Palestina, Huila

Farm: Finca El Progreso

Farm Owner: Rodrigo Sánchez

Altitude: 1600 meters

Variety: Purple Caturra

Processing Method: Fully washed

Harvest Time: 2017

How to Brew Colombian Coffee [Monteblanco Washed Geisha] Perfectly?

Monteblanco Washed Geisha

FrontStreet Coffee Pour-Over Reference: Weigh 15g of Monteblanco Washed Geisha 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 at 89°C, extracted with V60 dripper. Recommended powder-to-water ratio is approximately 1:15.

Use the hot water from the pour-over kettle to draw clockwise circles with the filter cup center as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, similar to the first, draw clockwise circles with the filter cup center as the focal point. Avoid pouring water directly onto the area where coffee powder meets the filter paper to prevent 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, the coffee should reach 220g, completing the brewing process.

Japanese Style Iced Pour-Over [Monteblanco Washed Geisha]

FrontStreet Coffee Iced Pour-Over [Monteblanco Washed Geisha] Reference:

Colombian Coffee [Monteblanco Washed Geisha], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer by half a setting - 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. Use a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high, and avoid pouring onto the edge filter paper.

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

Important Notice :

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