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

About Cauca Coffee Region

The Cauca coffee region is located in Cauca Department, named after the Cauca River, and 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 areas reaching up to 2,100 meters. The coffee growing area is located north of the Patía River, surrounded by the Puracé Volcano, the Colombian Plateau, and the western mountain range facing the Pacific Ocean and southwestern regions. It possesses excellent conditions for coffee cultivation, specifically:

• Surrounded by high mountains that block air currents and humidity from the Pacific Ocean, as well as southern trade winds, creating stable climate conditions with minimal temperature variations throughout the year
• Primarily volcanic soil
• Due to its proximity to the equator, relatively abundant and persistent sunlight throughout the year

Precipitation Characteristics

Similar to other coffee-producing regions in southern Colombia, Cauca exhibits a unimodal precipitation pattern. The rainy season 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 rainy season also coincides with the coffee flowering period, subsequently leading to a relatively concentrated harvest season in the first quarter of the following year for most coffee-producing areas in Cauca.

This precipitation pattern is closely related to the subsequent annual intensity of sunlight and cloudless weather conditions. Water deficit occurs during July and August, which is beneficial for the arrival of the flowering season.

Key Factor: Temperature Difference

Compared to other coffee-producing regions in Colombia, the most significant climatic difference in Cauca is likely the range of temperature variation, with an average daily temperature of 11°C and an average daytime temperature of 18°C.

The diurnal temperature variation is a key factor affecting the quality of Cauca coffee. The low-temperature nighttime environment combined with relatively high altitude slows the growth rhythm of coffee, allowing coffee beans from this region to develop better acidity and unique sweetness.

Flavor Profile

The aforementioned conditions give coffee from this producing region excellent balance and stable quality. Additionally, due to the relatively high altitude and lower average temperatures in this region, Arabica coffee trees planted in Cauca retain more acidity and sweetness within the coffee beans, creating a flavor profile of gentle acidity and sweetness. "Cauca Coffee" possesses a highly characteristic sweet flavor, manifested as: rich floral notes, caramel sweetness, bright acidity, medium body, excellent balance, clean, smooth, with distinct sweetness and floral aromas.

How to Brew Colombian "Sweet Orange" Coffee

FrontStreet Coffee's Pour-over Brewing Guide

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

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the timer reaches 1 minute, begin the second pour. During the second pour, maintain the same technique - clockwise circles centered in the middle of the dripper, avoiding contact between the water stream and the coffee grounds where they meet the filter paper to prevent channeling effects.

Leave a small circle when reaching the outermost layer of coffee grounds, then continue brewing in circles toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing 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. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer grinding - Fuji 3 setting. We recommend a coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but high water column to stir vigorously, allowing the coffee grounds to tumble thoroughly. However, be careful not to let the liquid level get too high or touch the edge filter paper.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473