Is Colombia's Santuario Estate Red Bourbon Washed Coffee a Love Potion or Poison?

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Colombia Santuario Estate Love Potion

Cauca region, 1950-2050 meters, washed processing, Red Bourbon, light to medium roast

Fruit juice, orange, floral notes, apricot, red apple, honey, black tea

Flavor is balanced and elegant, with a clean and smooth mouthfeel, and a persistent floral and fruity aftertaste

Love Potion? Or Poison?

A few days ago, we got a bean called Love Potion. Many people curiously asked me what it tastes like. I said if brewed well, it's a love potion; if brewed poorly, it's poison. Let me introduce you to Colombia's coolest estate, "Santuario."

Santuario is one of the representatives of Colombian specialty coffee. The owner of the estate, Camilo Merizalde, has situated this estate in my favorite Colombian region, "Cauca."

After studying cultivation knowledge in the United States, he brought it back to his homeland Colombia. In 2000, after finding a suitable environment,

he divided the estate into 266 micro-plots to facilitate tracking and managing growth conditions and microclimate changes.

The estate has gradually expanded with many excellent varieties and has become the first choice for many coffee competition participants in recent years. And why is Love Potion called Love Potion? Because the batch from the year it was named had rose floral notes, so it was given such a romantic name. This year's batch, while the floral notes are not strong, has an intense sweet and sour sensation like plums, reminiscent of our emotions in love.

Some customers say: "Just hearing the name is so healing!"

Others say: "This is love!"

And some say: "This should be released on Valentine's Day!"

Come and taste the sweet and sour of love together—

How to Brew Colombian Coffee [Love Potion] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Love Potion] 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 (60% standard sieve pass rate), water temperature 89°C, V60 dripper for extraction, recommended powder-to-water ratio around 1:15.

Using the hot water in the pour-over kettle, draw circles clockwise with the center of the filter cup 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 center of the filter cup as the focal point. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

When brewing the coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Japanese-style Ice Pour-over [Love Potion]

FrontStreet Coffee ice pour-over [Love Potion] reference:

Colombian coffee [Love Potion], light to medium roast, BG grinder setting 5M (67% standard sieve pass rate)

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Using a relatively fine but high water column, stir forcefully to make the coffee powder roll fully, but be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

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