How to Brew Colombian Tabo Estate Pour-Over Coffee and Best Practices for Preparation

FrontStreet Coffee Colombia Exploration: Washed

Featuring a rich, creamy body with citrus acidity, delivering a clean cup with brown sugar sweetness. Notes of apple, citrus, caramel, Earl Grey tea, and subtle plum flavors lead to a finish with fresh lemon acidity and a long, lingering aftertaste.

Colombia Best of Cauca Regional Select El Tambo

FrontStreet Coffee Colombia - Cauca Province, Best of Cauca, El Tambo Micro-lot

Flavor Description

The front notes reveal sweet, juicy black plum and dark berry aromatics. The mid-palate resembles drinking purple grape juice and mulberry juice, with a sweet-tart sensation dancing in the mouth. The finish carries the sweet fragrance of preserved fruits.

Cauca Region: Premium Coffee Growing Area

Cauca Province is one of Colombia's renowned specialty coffee producing regions, bordered by the Narino region to the west and the Huila province to the east.

Coffee is cultivated across 29 administrative districts, spanning elevations from 1,758 to 2,100 meters above sea level.

Like other specialty coffee regions in southern Colombia, this area benefits from highly homogeneous conditions in terms of climate, rainy seasons, and volcanic soil. The consistent rainfall cycle (following a dry season from August to September) provides favorable conditions for coffee tree fruiting.

High-intensity sunlight and low rainfall during the flowering season (July-August), when the region moves away from the equatorial calm zone, create ideal flowering conditions for coffee trees. These factors also contribute to concentrated first-season harvests the following year.

Compared to other Colombian coffee growing areas, this region shows greater variability in daily temperatures: average daily lows can reach 11°C, with daytime averages of 18°C (nighttime averages of 4°C).

This dramatic diurnal temperature variation aids Cauca coffee development. The lower nighttime temperatures due to high altitude slow coffee bean maturation, enhancing acidity and imparting distinctive sweetness.

Sotara is a small town in central Cauca, with Sotara volcano belonging to the Andes mountain system, providing the nutrient-rich soil essential for coffee cultivation.

The coffee growing area in this region spans approximately 911 hectares, consisting of mountainous terrain and three major rivers: the Caueta, Cauca, and Magdalena rivers.

FrontStreet Coffee Colombia Aroma Profile

Caramel, toffee, milk candy, almond, citrus, orange, grapefruit (round and sweet)

Colombian Coffee Industry Overview

Three Cordillera mountain ranges run north-south through Colombia, extending toward the Andes. Local coffee farmers cultivate coffee along the highlands of these mountain ranges, benefiting from diverse climatic conditions. Due to variations in altitude, Colombia's coffee industry largely operates on a small-scale farming model.

Unlike Central American coffee-producing countries that typically grade by growing altitude, Colombian coffee is classified by bean screen size, with Supremo grade (17 screen and above) being the largest, followed by EXCELSO EXTRA (primarily 16 screen).

Best of Cauca: Rising Star

In the coming years, Colombia's emergence as a standout coffee origin will become increasingly evident, particularly from the Cauca region and its Best of Cauca competition.

This competition exclusively features small-farmer lots, meaning every entry is a micro-lot.

The winning bids go directly into the pockets of small farmers.

Recommended Roast Level

Medium roast

How to Brew FrontStreet Coffee Colombia [Frontsteet Exploration Estate]

FrontStreet Coffee Pour-over Reference:

Weigh 15g of Frontsteet Exploration Estate coffee beans and grind them medium - the particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass-through). Water temperature at 89°C, using a V60 dripper for extraction, with a recommended coffee-to-water ratio of approximately 1:15.

Pour hot water from the gooseneck kettle in clockwise circles starting from the center of the filter. Start timing when you begin pouring, reaching 30g in 15 seconds, then stop pouring. At the 1-minute mark, begin the second pour. Like the first pour, move in clockwise circles from the center, avoiding the area where coffee grounds meet the filter paper to prevent channel effects.

Leave a small circle when pouring around the outermost edge of the coffee grounds, then continue spiraling toward the center. At 2 minutes and 20 seconds, you should reach 220g. The brewing process is complete.

Japanese-style Iced Pour-over [Frontsteet Exploration Estate]

FrontStreet Coffee Iced Pour-over [Frontsteet Exploration Estate] Reference:

FrontStreet Coffee Colombia [Frontsteet Exploration Estate], light-medium roast, BG grinder setting 5M (67% standard sieve pass-through)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal 90°C recommendation for pour-over. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses a slightly finer setting - Fuji 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 thin but high water column for pouring, stirring forcefully to ensure the coffee grounds roll thoroughly. However, be careful not to let the liquid level get too high or touch the filter paper at the edges.

The entire extraction time should be approximately 2.5 minutes (similar to normal extraction time for 20g of coffee).

Important Notice :

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