How to Grind Colombia Dubio Estate Anaerobic Natural Pour-Over Coffee _ Characteristics of Cundioamarca Volcanic Coffee

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Colombia Coffee Dubio Estate Anaerobic Fermentation

Origin: Quindío Volcano

Estate: Dubio Estate

Processing Method: Anaerobic Natural

Variety: Caturra

Altitude: 1480-1680m

Flavor Description: Cantaloupe, Caramel, Chocolate

Colombia spans both the northern and southern hemispheres, with rich topography and different seasonal rainy patterns. The numerous volcanic regions have created fertile soil rich in organic matter, providing excellent natural conditions for coffee cultivation and enabling the vigorous development of Colombia's coffee industry! Coffee was introduced to Colombia for cultivation in the early 19th century. Currently, the largest production and distribution centers are in central Colombia, namely Medellín (capital of Antioquia province), Armenia (capital of Quindío province), and Manizales (capital of Caldas province). Coffee-related production and marketing operations such as cultivation, processing, transportation, and trade provide significant employment opportunities for the country's people.

Colombian coffee production and marketing are managed by the Colombian Coffee Federation (FNC). With over 70 years of development, the FNC is globally recognized as the most successful production and marketing management organization. For a long time, the FNC has been committed to fair trade, providing reasonable compensation and excellent welfare systems for farmers, encouraging coffee growers to invest in producing high-quality crops for the organization's production and marketing operations, jointly achieving outstanding export performance for Colombian coffee.

The unique geographical conditions have allowed the Arabica coffee trees grown in Colombia to evolve into local varieties that are resistant to pests and diseases and highly adaptable, which also facilitates natural organic cultivation. Their sun-resistant characteristics have greatly increased the cultivation area, effectively boosting yields. This makes it a very approachable and delicious household coffee.

How to Brew Colombia Coffee [Dubio Estate Anaerobic Natural]?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [Dubio Estate Anaerobic Natural] coffee grounds and pour them into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, V60 filter cup for extraction, with a recommended coffee-to-water ratio of about 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, similar to the first, pour in clockwise circles centered on the middle of the filter cup. Ensure the water stream doesn't hit the area where the coffee grounds meet the filter paper to avoid channeling effects.

Leave one circle of space when pouring the water to the outermost edge of the coffee grounds, then continue brewing in circles toward the center. By 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese-Style Ice Pour-Over [Dubio Estate Anaerobic Natural]

FrontStreet Coffee's ice pour-over [Dubio Estate Anaerobic Natural] recommendation:

Colombia Coffee [Dubio Estate Anaerobic Natural], light to medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee grounds, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the 90°C recommended for normal pour-over. Normal grinding uses Fuji 3.5 setting, while ice 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 in stages: 60g water for the first stage, 40g water for the second stage. Use a relatively thin but tall water stream to stir forcefully, allowing the coffee grounds to tumble 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 should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473