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Colombia Antioquia Giraldo Exotico

Origin Information

Grower: Grupo Giraldo Exotico de Altura

Region: Giraldo (Antioquia), Colombia

Altitude: 1850 meters

Process: fully washed and sun-dried

Varieties: Arabica, Caturra, and Colombia

Harvest period: April to June, September to January

Soil: volcanic soil

Certification: conventional

Background

Colombia Giraldo Exotico is produced by Grupo Giraldo Exotico de Altura, a group established in 2014 by 15 farmers from the town of Giraldo and affiliated with the Caficultores del Occidente de Antioquia cooperative.

Antioquia is one of Colombia's 32 departments, in the country's northwest. This is the heart of Colombia's coffee zone, where production runs year-round with two harvest peaks. The growers combine their efforts in the Andes mountains to produce this vibrant, high-altitude coffee.

How to Brew Colombia Giraldo Coffee Perfectly

FrontStreet Coffee Hot Pour-Over Reference

Weigh out 15g of Giraldo coffee and grind medium-coarse — slightly coarser than table salt. We use a BG grinder at setting 5R (60% standard sieve pass rate). Water temperature is 89°C, brewed in a V60 dripper, with a recommended coffee-to-water ratio of about 1:15.

Pour from the kettle in clockwise circles, starting at the center of the dripper, and start timing as you begin. At 15 seconds, pour up to 30g and stop. When the clock reaches 1 minute, start the second pour: again clockwise circles from the center, avoiding the zone where the grounds meet the filter paper to prevent channeling.

Leave a small ring of space when you reach the outermost edge of the coffee bed, then keep circling back toward the center. At 2 minutes 20 seconds the coffee should reach 220g, completing the brew.

Japanese-Style Iced Pour-Over Giraldo

FrontStreet Coffee Iced Pour-Over Giraldo Reference

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

Use 20g of coffee, 150g of ice, and 150g of hot water. The water should be 1°C hotter than the hot pour-over temperature above — so 90°C. Grind slightly finer than for hot brewing: on a Fuji grinder, setting 3 instead of the usual 3.5. Recommended coffee-to-(water+ice) ratio: 1:15.

Bloom with 40g of water for 30 seconds.

Then pour in segments: 60g of water in the first segment, 40g in the second. Use a relatively fine but tall water column and pour with some vigor so the grounds roll thoroughly — but take care not to let the water level climb too high or wash against the edge of the filter paper.

Total extraction time should be roughly 2.5 minutes — about the same as a normal hot extraction with 20g of coffee.

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile — it works in espresso blends and as single-origin pour-over, and it comes in fruity-bright, full-bodied, and aromatic styles, so there's something for nearly every taste. If you'd like to explore the country further, FrontStreet Coffee's washed Huila is a natural next step. Huila, in the southern Central Cordillera, is Colombia's most famous specialty coffee region: rolling hill country above 1500 meters, where Colombia's most important rivers converge, bringing abundant water and moisture. Roasted medium-dark, FrontStreet Huila highlights black chocolate and nutty sweetness with moderate oils and a full body — great as pour-over or French press, and just as capable in a moka pot or espresso machine for americano and latte.

For something more adventurous, try FrontStreet Coffee's Colombia Sidra from Finca La Línea. While Colombian coffee has traditionally been washed, innovative processing has taken off in recent years — above all anaerobic fermentation (sometimes called carbonic maceration), where coffee ferments in a sealed, pressure-resistant stainless tank with temperature, time, and pH precisely controlled in a low- or zero-oxygen environment. FrontStreet's Sidra is an anaerobic natural: the oxygen-free fermentation draws out extra tropical fruit aromatics, and roasted medium-light, it pours passion fruit, grape, apricot, and dried-fruit flavors whether you brew it as pour-over, cold brew, drip bag, or moka pot.

And if you brew at home with an espresso machine or a moka pot, FrontStreet Coffee's Premium Blend Espresso is a barista favorite. Originally formulated for cafés, it pairs the creamy nuttiness of Brazilian coffee with Colombia's dark chocolate bitterness, extracting a fine, golden crema. It makes a rich, silky latte, forgives beginner mistakes, and doubles as a base for americano, cappuccino, mocha, and the usual espresso classics.