How to Brew Colombian La Esperanza Laurina Pointed Bourbon Coffee - Pour Over Guide

Colombia Coffee - Natural Low-Caffeine Laurina Bourbon Honey Process

Colombia Valle del Cauca La Esperanza Laurina Honey

Coffee Bean Profile

Country: Colombia

Region: Valle del Cauca

Producer: La Esperanza Estate

Processing Method: Honey Process

Variety: Laurina Bourbon

Altitude: 1,400-1,900 meters

Roast Level: Light Roast

Flavor Characteristics

The dry aroma combines lemon, pear, and rich layers of sweetness.

In the cup, the coffee shows bright acidity with notes of lemon, citrus, Asian pear, green kiwi, and raisin, along with a distinctive clover flavor and excellent sweetness.

The finish recalls the full sweet aroma of sugar-roasted chestnuts, with an overall rounded and full mouthfeel.

How to Brew Colombia Coffee [La Esperanza Honey Process Laurina Bourbon] Well?

FrontStreet Coffee pour-over recommendation: weigh out 15g of La Esperanza Honey Process Laurina Bourbon, grind to medium - the ground particles should be slightly coarser than table salt. We use a BG grinder at setting 5R (60% pass rate on the standard sieve), water at 89°C, and a V60 dripper, with a recommended coffee-to-water ratio of around 1:15.

Pour hot water from the kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. Within the first 15 seconds, pour up to 30g, then stop. When the timer reaches 1 minute, pour a second time, again in clockwise circles centered on the middle of the cup. Keep the water stream away from the line where the coffee bed meets the filter paper to avoid channeling.

When the water reaches the outermost ring of grounds, leave a margin of one circle, then work your way back toward the middle, circle by circle. At 2 minutes 20 seconds, the coffee should reach 220g, and the brew is complete.

Japanese-Style Ice Pour-Over [La Esperanza Honey Process Laurina Bourbon]

FrontStreet Coffee ice pour-over reference for La Esperanza Honey Process Laurina Bourbon:

Light-medium roast, BG grinder setting 5M (67% pass rate on the standard sieve).

20g of coffee, 150g of ice, 150g of hot water. The water temperature should run 1°C higher than the normal pour-over recommendation, i.e. 90°C. Normal grinding uses the Fuji 3.5 setting; for ice pour-over, grind slightly finer at Fuji 3. The recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g of water for 30 seconds.

Pour in segments: 60g in the first segment, 40g in the second. Use a relatively fine but tall water column, pouring briskly so the grounds roll fully - but take care not to let the liquid level rise too high, and avoid hitting the filter paper at the edges.

Total extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile: it works in espresso blends, shines as a pour-over single origin, and ranges from fruit-forward and bright to rich and full-bodied. Whatever style you are after, there is a Colombian bean to match.

If you enjoyed this honey-processed Laurina, FrontStreet Coffee's washed Huila is a fine companion: roasted medium-dark, it brings out the sweet aroma of dark chocolate and nuts with moderate body, and suits pour-over, French press, moka pot, and espresso alike. For something more adventurous, try the FrontStreet Sidra from Finca La Linea, processed by anaerobic natural fermentation - after the oxygen-free fermentation it reveals layered tropical aromas of passion fruit, grape, apricot, and dried fruit.

Home baristas with an espresso machine or moka pot should also try FrontStreet Coffee's signature espresso blend, which marries the creamy nuttiness of Brazil with the deep chocolate bitterness of Colombia. It produces a fine golden crema, pairs beautifully with milk in lattes, and is friendly enough for beginners while standing up as the base for Americano, cappuccino, and mocha.