How to Pour Water for Colombia Giraldo Washed Pour-Over Coffee_How to Brew Colombia Hand-Ground Coffee

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Colombia Antioquia Giraldo Exotico

Origin Information

Grower: Grupo Giraldo Exotico de Altura

Region: Giraldo (Antioquia), Colombia

Altitude: 1850 meters

Processing Method: Fully washed and sun-dried

Varieties: Arabica, Caturra, and Colombia

Harvest Period: April to June, September to January

Soil: Volcanic soil

Certification: Conventional

Detailed Background

Colombia Giraldo Exotico is produced by Grupo Giraldo Exotico de Altura, established in 2014 by 15 farmers from the town of Giraldo.

Grupo Giraldo Exotico de Altura is affiliated with the Caficultores del Occidente de Antioquia cooperative.

Antioquia, one of 32 departments in Colombia, is located in the northwestern part of the country.

It is here, in what is known as Colombia's coffee zone, that coffee production thrives year-round with certain harvest peaks as the core location.

The growers combine their efforts in the Andes mountains to produce this vibrant coffee at high altitudes.

How to Brew Colombia Giraldo Coffee Perfectly?

FrontStreet Coffee Pour-over Reference:

Weigh 15g of Giraldo coffee grounds and grind them to a medium coarseness - slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate). Water temperature at 89°C, extracted using a V60 dripper, with a recommended coffee-to-water ratio of approximately 1:15.

Pour the hot water from the pour-over kettle in clockwise circles, starting from the center of the dripper. Start timing when brewing begins. After 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Similar to the first pour, pour in clockwise circles from the center of the dripper, avoiding the area where coffee grounds meet the filter paper to prevent channel effects.

Leave a small circle of space when reaching the outermost edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-Style Ice Pour-over Giraldo

FrontStreet Coffee Ice Pour-over Giraldo Reference:

Colombia Giraldo coffee, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

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

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but high water column to stir vigorously, ensuring the coffee grounds roll thoroughly. However, be careful not to let the water level get too high or touch the edge filter paper.

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

Important Notice :

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