The Story of Colombian Aerobic Fermentation Honey-Processed Java Coffee Beans

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Colombia is one of the world's most renowned coffee-producing countries, with annual production ranking second globally. Thousands of small family farms proudly maintain excellence and high standards in coffee agriculture. The emphasis on quality results in coffee with good, mild, and balanced acidity. The rugged and fertile Colombian soil also provides a perfect natural environment for coffee growth, but the terrain makes harvesting, production, and transportation to shipping centers challenging. Even with today's developed transportation, mules or jeeps typically complete these tasks. Colombian Supremo coffee belongs to the highest grade, featuring delicate, aromatic, and sweet flavors, while Excelso is a softer, slightly acidic good coffee.

How to Brew Colombian Coffee [Aerobic Fermentation Honey Process Java] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Aerobic Fermentation Honey Process Java] coffee grounds, 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 dripper for extraction, recommended coffee-to-water ratio around 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. 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. The second pour should follow the same pattern as before - clockwise circles centered on the middle of the dripper. The water stream should not hit where the coffee grounds meet the filter paper to avoid channeling effects.

When pouring water to the outermost circle of coffee grounds, leave one circle untouched, 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 [Aerobic Fermentation Honey Process Java]

FrontStreet Coffee iced pour-over [Aerobic Fermentation Honey Process Java] reference:

Colombian coffee [Aerobic Fermentation Honey Process Java], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

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. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Pour water in stages: first stage 60g water, second stage 40g water. Use a relatively fine but high water column, applying force to stir and impact, allowing the coffee grounds to 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 approximately 2.5 minutes (similar to the normal extraction time for 20g coffee grounds).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473