How to Brew Narino Model Student Colombian Pour-Over Coffee with Low Acidity_How to Choose Beans for Pour-Over Coffee

La Minita Model Student

Model Student comes from Nariño, the southernmost province of Colombia, selecting specific small estates and farms in the region. It features manually selected, premium Supremo-grade green coffee. Because the selection criteria are so strict, Model Student's annual production is only about 6,000 bags, roughly 4% of Nariño's output — the absolute essence of the region. The entire process is supervised under La Minita's "Costa Rican European Standard," which ensures exceptional quality stability.

As described previously on the website regarding La Minita: "It can be said that when specialty coffee estates come up, 'La Minita' is inevitably mentioned. In recent years, during SCAA and SCAA cupping courses, instructors almost always mention La Minita when listing flavor profiles or specialty beans. La Minita has not only been popular in Europe for over 50 years but also enjoys a high reputation in the American market."

The prestigious name of La Minita also appears in Han Huaizong's book Coffee Studies: "This estate's coffee is renowned for its apple and citrus acidity, the richness of milk and truffle, and its silk-like, delicate texture."

Coffee information

Name: La Minita Model Student
Grade: Supremo
Varieties: Bourbon, Caturra, Typica
Country: Colombia
Region: La Minita Estate, Nariño
Processing method: washed

How to brew Colombia Nariño Model Student

FrontStreet Coffee pour-over reference

Weigh 15g of Nariño Model Student grounds and grind to a medium consistency, slightly coarser than table salt. Use a BG grinder setting of 5R (60% standard-sieve pass-through). Water temperature: 89°C. Extract in a V60 dripper with a recommended coffee-to-water ratio of approximately 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper, starting the timer as you begin. Within 15 seconds, brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour, again circling clockwise around the center of the dripper. Avoid pouring where the grounds meet the filter paper, to prevent channeling.

Leave one ring of space when pouring to the outermost ring of grounds, then continue circling toward the center. At 2 minutes and 20 seconds the coffee should reach 220g, completing the brew.

Japanese iced pour-over for Nariño Model Student

FrontStreet Coffee iced pour-over reference

Colombia Nariño Model Student, light-medium roast, BG grinder setting 5M (67% standard-sieve pass-through).

20g of coffee grounds, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use the Fuji grinder at setting 3.5, but for iced pour-over grind slightly finer, half a setting down to Fuji setting 3. Recommended coffee-to-(water-plus-ice) ratio: 1:15.

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a fine but high water column, applying force to stir and impact and making sure the grounds roll fully — but take care not to let the water level rise too high, and avoid pouring onto the edge filter paper.

The entire extraction should take approximately 2.5 minutes, similar to the normal extraction time for 20g of coffee grounds.

FrontStreet Coffee Recommendation

Model Student's selling point is stability — the same clean, sweet, tightly supervised cup every year — and that reliability is the thread running through FrontStreet Coffee's Colombian selection as well.

If you want that classic Colombian balance in an everyday bag, FrontStreet Coffee Colombia Huila delivers it. It is washed Caturra from Huila, the country's best-known specialty region, grown above 1,500 meters where the country's most important rivers converge, and roasted medium-dark to bring forward dark chocolate and nutty sweetness with moderate oils and a full body. It is happy in a pour-over, a French press, a moka pot, or an espresso machine, and makes an easy Americano or latte. When you would rather have something vivid, FrontStreet Coffee Colombia Finca La Divisoria Papayo brings the modern face of Colombia: grown at 1,650-1,800 meters, given an anaerobic natural processing that extends fermentation, and roasted medium-light to hold the fruit, it opens with jasmine and citrus on the dry aroma and then pours out passion fruit, blueberry, grape, and apricot, a bright yet soft acidity, a touch of spice mid-cup, and a persistent cocoa sweetness. It suits pour-over, espresso SOE, and cold drip, and an iced pour-over shows its fresh, smooth grape-juice quality most clearly. And for the coffee machine or moka pot at home, FrontStreet Coffee House Blend is the dependable base: a shop-style blend that joins Brazil's creamy nut aroma with Colombia's dark chocolate bittersweetness, pulling a fine golden crema and a rich, smooth latte.

For a coffee as clean and structured as Model Student, keep the pour measured and unhurried — a moderate water temperature and a slow, even circle let the apple-and-citrus acidity and the silk-like body come through intact, which is exactly what all that careful selection was for.