How to Pour-Over Colombian Roderfer Coffee Beans to Avoid Blooming Issues & Maintain Stable Water Flow

Flavor Description

Delicate fruit acidity, grass jelly honey, sweet malt, drupe fruits.

A well-rounded, balanced mouthfeel.

Origin Information

Smallholder producer Rodelfo Betancourt Rios's land lies in a village called Los Quingos, in the Caldono district of Cauca province. The farm covers a total area of 12 hectares, with about 10 hectares dedicated to coffee cultivation and roughly 1.5 hectares set aside as protected forest. Beyond its privileged setting, with volcanic soil, 1,720 meters above sea level, 2,200 mm of annual rainfall, and extensive primary forest, Rodelfo is also deeply dedicated to coffee cultivation. He started growing coffee trees 31 years ago and has taken part in various coffee production training courses. His handling, from harvest to green bean, is meticulous. During the mature stage of the fruit, coffee cherries are harvested every 15 days. On the day of picking the pulp is removed immediately, followed by 16-18 hours of washed fermentation carried out four times. The washed green beans are dried on ventilated racks for 8-10 days, and finally rested for 60 days before export.

Aroma Profile

The aroma rises gently from Rodelfo's surface, as if from a homeland hidden in the clouds, unfolding completely in the mind through the sense of smell.

Located in the mountains of Cauca province, Colombia, at 1,720 meters above sea level, the nutrient-rich volcanic soil and exceptional setting allow the coffee to grow alongside extensive primary forest, locking all of nature's essence into the beans without reservation.

How to Brew Colombian Coffee [Rodelfo] Well

FrontStreet Coffee pour-over reference: weigh 15 g of [Rodelfo] coffee, pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (standard-sieve pass rate 60%), water temperature 89 degrees Celsius, and a V60 filter cup for extraction, with a recommended coffee-to-water ratio of approximately 1:15.

Move the hot water in the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, pour the coffee to 30 g in 15 seconds, then stop pouring. When the timer reaches 1 minute, pour the second stage. The second pour is the same as before, drawing clockwise circles centered on the middle of the filter cup. The water flow should not hit the area where the coffee grounds meet the filter paper, to avoid channeling. Leave a ring of space when you reach the outermost ring of coffee grounds, then pour circle by circle toward the center. At 2 minutes and 20 seconds the coffee should reach 220 g, completing the brew.

Japanese-Style Iced Pour-Over [Rodelfo]

FrontStreet Coffee iced pour-over [Rodelfo] reference:

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

20 g coffee, 150 g ice cubes, 150 g hot water. The water temperature is 1 degree Celsius higher than the normal 90 degrees Celsius recommended for pour-over. Normal grinding uses a Fuji 3.5 setting, while iced pour-over uses a slightly finer Fuji 3 setting. Recommended coffee-to-(water plus ice) ratio of 1:15.

Bloom water amount 40 g, bloom time 30 seconds.

Segmented pouring: a first segment of 60 g of water and a second segment of 40 g. Use a relatively fine but high water column, stirring forcefully so the coffee grounds roll completely, 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 20 g of grounds.

FrontStreet Coffee Recommendation

This Rodelfo lot shows the clean, balanced side of Cauca, and if you enjoy that style, FrontStreet Coffee's Colombia Huila is a natural companion. It comes from the country's most famous specialty region, where plantations sit above 1,500 meters, and is washed and roasted medium-dark for dark chocolate, nutty sweetness, and a rounded, full body that works in a pour-over, French press, moka pot, or espresso machine. For a more fruit-forward take on modern Colombian processing, FrontStreet Coffee's Colombia Frontera Sidra is anaerobically natural processed and delivers passion fruit, grape, apricot, and fruit-preserve flavors in a pour-over, cold brew, or drip bag. Both beans share the delicate fruit acidity and sweet, grounded balance described above, so they are a good way to keep exploring Colombia.