How to Reduce Bitterness in Colombia El Boton Estate Washed Maragogipe Pour-Over Coffee & How to Adjust Grind Settings

Colombian Coffee El Boton Estate Washed Maragogipe 21 Screen

Colombian Maragogipe Elephant Bean

Washed Process, Medium-Dark Roast

Flavor Profile: Licorice, Roasted Nuts, Sesame

Origin: Colombia Maragogipe Victory Estate

Altitude: 1400 meters

Price: 78 yuan

Recommended Reason: The largest Arabica variety, so large it will make you doubt that every coffee bean you have seen before was a Hobbit.

Colombian Maragogipe

El Boton Estate lies in Antioquia, the traditional producing region of central Colombia, where the mountainous terrain presents both challenges and protection for coffee cultivation. The Maragogipe (Elephant Bean) grown on the estate has full-bodied beans. The surprising sweetness on entry, with the fruit acidity of grapes and pomegranates and the mellow feel of red tea, gives this large bean a great deal of substance.

How to Brew Colombian Coffee [El Boton Estate Washed Maragogipe] Well?

FrontStreet Coffee pour-over reference: weigh 15 g of [El Boton Estate Washed Maragogipe] coffee and grind it medium; the particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water at 89°C, a V60 dripper, and a coffee-to-water ratio of about 1:15.

Pour the hot water from the gooseneck kettle in clockwise circles centred on the middle of the dripper. Start timing when brewing begins. At 15 seconds, pour to 30 g, then stop. When the timer reaches 1 minute, begin the second pour, again in clockwise circles centred on the middle of the dripper. The stream should not hit the area where the coffee bed meets the filter paper, to avoid channelling.

When you reach the outermost circle around the coffee bed, leave one circle, then spiral back toward the centre. At 2 minutes 20 seconds, you should be at 220 g, completing the brew.

Japanese-style Ice Pour-over [El Boton Estate Washed Maragogipe]

FrontStreet Coffee ice pour-over [El Boton Estate Washed Maragogipe] reference:

Colombian coffee [El Boton Estate Washed Maragogipe], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20 g of grounds, 150 g of ice, 150 g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji setting 3.5, while ice pour-over uses a slightly finer half-step, Fuji setting 3. The recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40 g of water for 30 seconds.

Pour in stages: 60 g of water in the first stage, 40 g in the second. Use a relatively fine but high water column and stir forcefully to make the grounds roll fully, but be careful not to let the liquid level get too high or hit the edge of the filter paper.

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

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FrontStreet Coffee Recommendation

If you enjoy Colombia's fruitier side, FrontStreet's Colombia Huila comes from the country's most famous specialty region, where the growing altitude sits above 1,500 metres and the country's most important rivers converge. Roasted medium-dark, it leans on dark chocolate and nutty sweetness with a moderate body and oil, and it suits pour-over and French press as well as moka pot and espresso machine, for Americanos and lattes alike.

For a more modern, fruit-forward cup, FrontStreet's Sidra is processed as an anaerobic natural. The low-oxygen fermentation develops extra tropical-fruit aromatics, and at medium-light roast it delivers layered passion fruit, grape, apricot, and dried-fruit notes across pour-over, cold brew, drip bags, and moka pot.

If you keep an espresso machine or moka pot at home, FrontStreet's Specialty Espresso Blend pairs Brazilian cream-and-nut sweetness with Colombia's dark-chocolate bitterness, pulling a fine golden crema that makes a rich, smooth latte and a friendly base for Americanos, cappuccinos, and mochas.