How to Grind Colombian Sweet Orange FNC Pour-Over Coffee Beans_How to Make Colombian Pour-Over Coffee Less Acidic

About the Cauca Coffee Region

The Cauca coffee region lies in Cauca Department and takes its name from the Cauca River. It is one of Colombia's important specialty coffee producing regions.

Regional Information

• Provincial Capital: Popayán
• Population: Approximately 1,368,000
• Location: Latitude 00°58'54'' - 03°19'04'' North, Longitude 75°47'36'' - 77°57'05'' East
• Area: 29,308 km² (approximately 2.56% of Colombia)
• Adjacent Regions: North - Valle del Cauca Department, East - Tolima, Huila, and Caquetá Departments, South - Nariño and Putumayo Departments, West - Pacific Ocean

Growing Conditions

Cauca coffee is grown at an average altitude of 1,758 meters, with some plots reaching as high as 2,100 meters. The coffee zone sits north of the Patía River, ringed by the Puracé Volcano, the Colombian Plateau, and the western mountain range that faces the Pacific Ocean and the country's southwest. The conditions for coffee growing are excellent, for three specific reasons:

• High mountains surround the region and block air currents and humidity from the Pacific Ocean as well as the southern trade winds, creating a stable climate with very little temperature variation through the year
• The soil is primarily volcanic
• Its proximity to the equator means relatively abundant, consistent sunlight year round

Precipitation Characteristics

Like other coffee regions in southern Colombia, Cauca shows a unimodal precipitation pattern. Rain typically concentrates in the second quarter of each year, followed by a dry season that generally ends around August to September. The arrival of the rains coincides with the coffee flowering period, which in turn leads to a relatively concentrated harvest in the first quarter of the following year across most of Cauca's coffee areas.

That rainfall pattern is closely tied to how much sunlight and clear weather the region sees over the following year. A water deficit sets in during July and August, which favors the arrival of the flowering season.

Key Factor: Temperature Difference

Compared with other Colombian coffee regions, the most striking climatic difference in Cauca is probably the range of temperature variation, with an average daily temperature of 11°C and an average daytime temperature of 18°C.

That diurnal swing is a key factor in the quality of Cauca coffee. Cool nights combined with relatively high altitude slow the coffee's growth rhythm, allowing beans from this region to develop better acidity and a distinctive sweetness.

Flavor Profile

These conditions give coffee from the region excellent balance and consistent quality. The high altitude and lower average temperatures also mean the Arabica trees planted in Cauca retain more acidity and sweetness inside the bean, producing a profile of gentle acidity and sweetness. Cauca coffee has a highly characteristic sweet flavor, expressed as: rich floral notes, caramel sweetness, bright acidity, medium body, excellent balance, a clean and smooth cup, and distinctly sweet, floral aromatics.

How to Brew Colombian "Sweet Orange" Coffee

FrontStreet Coffee's Pour-over Brewing Guide

Measure 15g of "Sweet Orange" coffee grounds and grind to a medium coarseness, slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), a water temperature of 89°C, and a V60 dripper for extraction. We recommend a coffee-to-water ratio of roughly 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper, and start the timer when you begin pouring. Within 15 seconds, brew the coffee up to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. For the second pour, hold to the same technique: clockwise circles centered on the middle of the dripper, keeping the stream away from where the grounds meet the filter paper so you avoid channeling.

Leave a small circle uncovered when you reach the outermost ring of coffee grounds, then continue pouring in circles toward the center. By 2 minutes and 20 seconds the brew should reach 220g, completing the process.

Japanese-Style Iced Pour-over "Sweet Orange"

FrontStreet Coffee's Iced Pour-over "Sweet Orange" Guide

Colombian "Sweet Orange" coffee, light to medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g of coffee grounds, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the 90°C recommended for a normal pour-over. Normal grinding uses a Fuji 3.5 setting, while iced pour-over calls for a slightly finer grind at Fuji 3. We recommend a coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Then pour in segments: a first segment of 60g of water and a second segment of 40g. Use a relatively fine but high water column and stir vigorously so the grounds tumble thoroughly, but take care not to let the liquid level rise too high or touch the edge of the filter paper.

Total extraction time should be approximately 2.5 minutes, similar to the normal extraction time for 20g of coffee grounds.

FrontStreet Coffee Recommendation

If you find a Colombian pour-over too sharp, the simplest fix is often a different bean rather than a different technique. FrontStreet Colombia Huila comes from Huila Department in the southern Central Cordillera, the country's best-known specialty coffee region, where the mountains, high planting altitudes above 1,500 meters, and the confluence of Colombia's most important rivers bring abundant water and humidity to the crop. This washed lot is roasted medium-dark, which is exactly what tames the acidity: expect dark chocolate and the sweet aroma of nuts, moderate oil, and a rich, full body. It works in a pour-over or a French press, and it extracts just as well in a moka pot or an espresso machine for an Americano or a latte.

If you would rather keep the fruit but lose the bite, an anaerobic lot changes the equation in a different way. FrontStreet Colombia Divisa Estate is processed as an anaerobic natural, a fermentation carried out in a low-oxygen or oxygen-free environment, typically in a pressure-resistant stainless steel tank where temperature, time, and pH can all be controlled. That fermentation converts the coffee into far more tropical fruit aroma, so a medium-light roast delivers a complex, concentrated profile of passion fruit, grape, apricot, and dried fruit in a pour-over, a cold brew, a drip bag, or a moka pot.

And for anyone with a home espresso machine or a moka pot, FrontStreet House Espresso Blend is the barista's pick. Built specifically for cafe service, it pairs the creamy, nutty aroma of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee, pulling a fine golden crema that is made for milk: a rich, smooth latte that is very forgiving for beginners, and a solid base for Americanos, cappuccinos, and mochas as well.