Introduction to Hacienda El Alberto in Quindío, Colombia - Does Flower Valley Coffee contain 50% Geisha?

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The Coffee Golden Triangle of Colombia

When thinking about Colombian coffee, the first thing that comes to mind is the Coffee Golden Triangle. This region, collectively known as the Coffee Triangle, comprises three departments: Caldas, Quindío, and Risaralda. It produces the world's finest coffee and is the source of Colombia's rich coffee aroma.

Quindío - Cordillera Region

Quindío - Cordillera is a growing region located in central Colombia, situated between the Western and Central Cordilleras of the Andes Mountains. This vast land has been cultivated by the great Antioquia people, who with their humility, diligence, and continuous progress, work among the mountains to create their treasure - Quindío region coffee. The overlapping mountains represent both a challenge and a protective barrier. They are the founders of coffee culture, preserving their belief in traditional methods, which has allowed their culture to flourish throughout the triangle region and globally.

Coffee Characteristics

The high-altitude growing environment, combined with suitable climate conditions, gives Quindío region coffee a rich aroma of fresh red fruits. The preservation of traditional methods is not only the accumulation of time but also creates a red wine-like fragrance. With medium-high acidity and medium body, such a balanced taste complemented by an endless aftertaste can only be achieved through the passage of time, creating something naturally perfect.

San Alberto

San Alberto Coffee Estate

San Alberto Estate covers an area of 40 hectares at an altitude of 1,700 meters and produces specialty coffee.

Here, travelers can stroll through the plantations, watch harvesting operations, and hand-pick premium coffee beans together with coffee farmers.

You can also observe up close the process of coffee beans transforming from raw to roasted. Under the guidance of coffee experts, you can personally brew a pot of coffee and receive professional certification from the "Coffee Country."

In such a serene and pleasant natural environment, enjoy a freshly ground coffee made by a professional barista, listen to the birds in the forest, and admire the mountain flowers—a truly leisurely enjoyment.

How to Brew Colombian Coffee [Quindío San Alberto Estate Flower Valley]

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of [Quindío San Alberto Estate Flower Valley] coffee powder and 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 at 89°C, V60 filter for extraction, with a recommended coffee-to-water ratio of approximately 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered in the filter. Start timing when brewing begins. Pour to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, pour in clockwise circles centered in the filter, ensuring the water stream doesn't hit the area where coffee powder meets the filter paper to avoid channeling effects.

When pouring to the outermost circle of the coffee powder, leave one circle, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g to complete the brewing process.

Japanese Ice Pour-Over [Quindío San Alberto Estate Flower Valley]

FrontStreet Coffee Ice Pour-Over [Quindío San Alberto Estate Flower Valley] Reference:

Colombian coffee [Quindío San Alberto Estate Flower Valley], light to medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses small Fuji 3.5 setting, while ice pour-over uses slightly finer - small Fuji 3 setting. Recommended powder-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a fine but high water column to stir forcefully, allowing the coffee powder to roll fully. However, 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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