How to Pour-Over Colombian LOD Competition Hope Estate Coffee Beans_ Iced Pour-Over Colombian Brewing Tutorial

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Land of Diversity: Colombia's Premier Coffee Competition

Colombia had previously been a participant in the COE (Cup of Excellence), a premium coffee rating system. After the 2015 COE competition concluded, it announced the suspension of COE projects in Colombia. In 2016, Colombia held its first coffee quality competition, Land of Diversity. The significance of this competition lies in showcasing to the world that Colombian coffee not only has balanced flavors but also diverse styles, while adopting a post-competition auction format to encourage more coffee farmers to dedicate themselves more passionately to coffee bean cultivation.

The LOD competition evaluates across five categories, including Best Acidity, Best Balance, Best Clean Cup, Best Body, and Exotic (for non-traditional flavors), thereby encouraging coffee farmers to cultivate coffee with superior flavors.

Previously having received an invitation from the Colombian Coffee Association, we participated as judges and bidders in the "Land of Diversity." This competition featured a total of 1,360 participating coffee beans from 15 Colombian provinces, selected through multiple rounds of cupping. E-pin Coffee ultimately acquired micro-batches from La Esperanza (Hope Estate) in Cauca, micro-batches from Cedro-El Cisne (Cedar Estate) in Huila, as well as beans from La Tienda (Tinda Estate) in Cauca.

How to Perfectly Brew Colombian Coffee from LOD Competition's Hope Estate

FrontStreet Coffee's Pour-over Reference: Weigh 15g of Hope Estate coffee beans from the LOD competition, pour 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, extraction with V60 dripper, recommended coffee-to-water ratio of approximately 1:15.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper, starting the timer when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. For the second pour, same as before, pour in clockwise circles centered on the middle of the dripper, ensuring the water stream doesn't hit the area where coffee grounds meet the filter paper to avoid channel effects.

Leave a circle of space when pouring to the outermost ring of coffee grounds, then continue pouring circle by circle toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-style Ice Pour-over: Hope Estate from LOD Competition

FrontStreet Coffee's Ice Pour-over Reference for Hope Estate from LOD Competition:

Colombian coffee Hope Estate from LOD competition, light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g of coffee grounds, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal 90°C recommended for pour-over. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting. Recommended coffee-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 water column, stirring forcefully to ensure the coffee grounds roll thoroughly, but be careful not to let the liquid level get too high or hit the edge filter paper.

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

Important Notice :

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