Recommendations for Water-to-Coffee Ratio Parameters for Hand-Brewed Colombian Canoe Estate Striped Bourbon Coffee_Striped Bourbon Introduction

Stripped Bourbon is a natural mutation variety. It originated in the Huila region of Colombia, growing at an altitude of 1,800 meters.

In 2014, Cesar Morales bought La Palma farm, hoping to build a better life for his family.

Because Cesar had limited experience with coffee cultivation, he decided to keep farming the trees already growing on the land. During cultivation, he noticed that a small number of trees had cherries with faint yellow stripes on their surface, and they ripened at a different speed from the other trees. He realized these trees might be something special.

Cesar's farm, however, had no green bean processing equipment, so in the past his coffee could only be processed by neighboring farms.

Now Origin Program and the local Banexport in Colombia have jointly established an exclusive partnership with Cesar to ensure coffee quality and control production.

This batch of Stripped Bourbon is processed by picking the cherries and keeping them whole overnight to increase sweetness, then depulping, dry fermenting for 48-76 hours, and finally drying them on raised beds.

How to Brew Colombian Coffee [Canoe Estate Stripped Bourbon] Well?

FrontStreet Coffee's pour-over recommendation: weigh 15g of [Canoe Estate Stripped Bourbon] coffee powder and grind medium. The particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, and a V60 dripper, with a recommended coffee-to-water ratio of about 1:15.

Pour the hot water from the kettle in clockwise circles centered on the middle of the dripper, and start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. At 1 minute, pour a second time. As before, pour in clockwise circles centered on the middle of the dripper, keeping the stream away from the area where the coffee powder meets the filter paper to avoid channeling.

Leave one circle at the outermost edge of the coffee powder, then brew circle by circle toward the center. By 2 minutes and 20 seconds, the coffee should be brewed to 220g, and the brew is complete.

Japanese Style Ice Pour-Over [Canoe Estate Stripped Bourbon]

FrontStreet Coffee's iced pour-over [Canoe Estate Stripped Bourbon] recommendation:

Colombian coffee [Canoe Estate Stripped Bourbon], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

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

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high pouring column and stir forcefully so the coffee powder rolls fully, but be careful not to let the liquid level get too high or hit the filter paper at the edges.

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

FrontStreet Coffee Recommendation

To explore Colombia more broadly, FrontStreet Colombia Huila is a dependable starting point. This washed coffee is roasted medium-dark, which brings out dark chocolate and nutty sweetness, moderate oils, and a full body. It suits pour-over and French press, and it also extracts beautifully as Moka pot or espresso for an Americano or latte.

For a modern, fruit-driven Colombian, FrontStreet Colombia Frontera Sidra is processed as an anaerobic natural and roasted medium-light. It turns out layered tropical aromas with passion fruit, grape, apricot, and dried fruit, and it works as pour-over, cold brew, drip bag, or Moka pot.

Both are clean, balanced coffees that show why Colombia remains one of the most versatile origins in the world.