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How to Calculate Water-to-Ice Ratio for Colombia La Falda Estate Pour-Over Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). La Falda from Colombia's La Falda Estate is a single-origin variety batch from Urrao: Caturra Chiroso! Caturra Chiroso was discovered and selected in Urrao as a natural variant of Caturra. The plant exhibits atavistic characteristics, not

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

LaFalda Colombia La Finca Estate

A single-origin variety batch from Urrao, Colombia: Caturra Chiroso!

Caturra Chiroso was discovered and selected in Urrao as a natural mutation of Caturra. The plant exhibits atavistic characteristics, growing into a tall tree shape similar to Bourbon and Typica rather than the low bush form of Caturra. The bean appearance also resembles Typica's elongated shape. Most importantly, the flavor profile is particularly outstanding, with more floral and fruity notes. Therefore, this variety began to spread throughout the Urrao region, where it's locally called Chiroso. The selected Finca Bella Vista won first place in the most recent (2014) Cup of Excellence as Urrao's first entry!

Finca Bella Vista is operated by Carmen Cecilia Montoya Patiño, who uses self-produced fermentation processing. Similarly, depulped coffee is mixed with parchment beans that entered the fermentation stage the previous day for combined fermentation washing, paired with greenhouse-type drying racks to produce the most potential-rich coffee in the Urrao region!

SM Notes: Floral / Brown Sugar / Wine-infused Fruits / English Breakfast Tea / 88.6

The Antioquia region is the birthplace of Colombian coffee cultivation, but it wasn't until the 2014 Cup of Excellence, where it won numerous awards, that it truly came into prominence. The town of Urrao is a prime example from Antioquia province. According to Sweet Maria's local exploration, the general improvement in coffee quality in the Urrao region may benefit from increasingly significant climate change. Coffee cultivation altitudes in Urrao are around 2,000 meters. While there are fewer pest and disease problems, the low average temperature prevents coffee cherries from accumulating sufficient substances. Therefore, when the average temperature during the harvest season is one to two degrees Celsius higher than in the past, it makes the region an excellent coffee-producing area. Sweet Maria's cooperates with a local cooperative of about twenty producers, with Caturra as the main variety, plus a small amount of Variedad Colombia (VC, the predecessor of Castillo). Most farmers use a post-processing fermentation method where depulped coffee cherries are mixed with parchment beans that entered the fermentation stage the previous day for combined fermentation washing. The advantage of this method is that it can directly provide suitable acidic conditions and bacterial strains. However, it's also susceptible to contamination by other bacteria. Fortunately, due to Urrao's high altitude and low environmental temperature, this fermentation method is quite suitable.

How to Brew Colombian Coffee【La Finca Estate】Perfectly?

FrontStreet Coffee pour-over reference: Weigh 15g of La Finca Estate coffee powder, pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with a V60 dripper. Recommended powder-to-water ratio is approximately 1:15.

Using the hot water from the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, just like before, draw circles clockwise with the filter cup center as the focal point. Avoid letting the water flow touch where the coffee powder meets the filter paper to prevent channel effects.

Leave a circle when brewing the coffee powder to the outermost ring, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Iced Pour-over【La Finca Estate】

FrontStreet Coffee iced pour-over La Finca Estate reference:

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

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer - Fuji 3 setting. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, stirring forcefully to create impact, causing the coffee powder to roll fully. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).