How to Make Delicious Pour-Over Coffee with Colombia LaJoyeria Estate Coffee Beans?

La Elvirina Estate: Premium Growing Conditions

Located in the high-altitude volcanic mountain region of Cauca at 1950-2100 meters above sea level, bordering the Pacific Ocean to the west, the estate enjoys a unique microclimate. Coffee trees are planted mainly on volcanic slopes, drawing on the richness of volcanic ash soil, which makes this region not only an excellent growing environment for coffee but also the cradle that nurtures its distinctive character. The estate divides its growing area into 266 small plots, using scientific analysis to study the soil properties and climate conditions of each plot and applying the most precise quality management.

Quality Excellence and Competition Recognition

Through strict control at every stage of green bean processing, the estate delivers specialty coffee beans to each customer. Seeing the estate owner Camilo's rigor and attention to detail at every step is precisely why we partner with them. Matthew Perger of St. Ali Café in Australia used Bourbon, Caturra, and Geisha varieties from San Agustin Estate throughout the 2013 World Barista Championship, winning runner-up among numerous competitors. Korean competitor Jinkyu Kim also used Bourbon from San Agustin Estate in his recipe to reach the semi-finals. It is also one of the recipe beans used by Sasa Sestic, the 2015 World Coffee in Good Spirits Champion.

How to Brew Colombian Coffee: La Elvirina Estate

FrontStreet Coffee Pour-Over Reference

Measure 15g of La Elvirina Estate coffee and grind to a medium setting. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), a water temperature of 89°C, extraction with a V60 dripper, and a recommended coffee-to-water ratio of around 1:15.

Pouring Technique

Pour hot water from the gooseneck 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. When the time reaches 1 minute, begin the second pour. For the second pour, as before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where the coffee grounds meet the filter paper, to prevent channeling.

Extraction Completion

Leave a ring when pouring to the outermost layer of coffee grounds, then pour circle by circle toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g, completing the brew.

Japanese-Style Iced Pour-Over: La Elvirina Estate

FrontStreet Coffee Iced Pour-Over Reference for La Elvirina Estate

Colombian coffee La Elvirina Estate, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

Recipe

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal 90°C recommended for regular pour-over. For normal grinding, use a Fuji 3.5 setting; for iced pour-over, grind slightly finer by half a setting - Fuji 3. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom and Pouring

Bloom with 40g of water for 30 seconds. Use segmented pouring: first segment 60g of water, second segment 40g. Use a relatively fine but high water column, applying force to stir and impact so the coffee grounds tumble thoroughly. Be careful not to let the liquid level get too high or pour onto the edge filter paper.

Extraction Time

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

FrontStreet Coffee Recommendation

Since La Elvirina's competition recipes rely on Geisha, this is a great moment to explore the variety with FrontStreet Coffee. For a first taste of the famous "Geisha flavor," start with FrontStreet Coffee's Boquete Geisha from Panama - an entry-level Geisha that lets you enjoy the classic citrus-and-honey character of high-quality Panamanian Geisha, with an oolong tea finish, delicate fruit sweet-and-sour notes, and clear layers.

If you want the top of the range, FrontStreet Coffee carries the Esmeralda Estate Red Label and Green Label Geisha. Red Label, named "Esmeralda Special," grows at 1600-1800 meters, each lot must cup above 90 points, and every lot carries its own number and comes from a single small plot, so buyers can choose the nuance they prefer. Green Label, "Private Collection," blends lots from several plots to show the estate's signature high-altitude Geisha profile at a more accessible price. Geisha is a light-medium roast, floral and fruit-forward with a hard texture, so it can sink and clog the dripper: grind to about 78% through a Chinese-standard #20 sieve (fine-sugar coarseness) and brew at 91°C, using 15g in a small Hario V60 at a 1:16 ratio - 30g bloom for 30 seconds, then circle-pour to 125g, wait for the bed to drop halfway, then pour to 225g, for a total of about 2:10-2:20.