How to Calculate Concentration of Colombia Stone Beach Narino Pour-Over Coffee & How to Stabilize Pour-Over Coffee Flow

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Product Details

Product Name: Colombia Piedra de Roca

Region: Narino, Consaca, Colombia

Estate/Processing Plant: ELPLAN

Altitude: Approximately 1,700 meters

Variety: Castillo

Processing Method: Washed

Flavor: Walnut, brown sugar, dark chocolate, caramel syrup sweetness, lively acidity, smooth mouthfeel.

Origin Story

Narino is one of the three major producing regions in southern Colombia (Cauca, Huila, Narino). The "Narino Micro Batch" uses geographical indication naming.

Hacienda El Plan is a very typical small Colombian coffee farm, growing the Castillo variety, a disease-resistant variety developed in Colombia. In 2016 it was nominated for Best Specialty Processing Flavor at Colombia's first "LAND OF DIVERSITY" competition.

Brewing Guide

How to Brew Colombia Coffee [Piedra de Roca Narino]?

FrontStreet Coffee hand-pour reference: weigh 15g of [Piedra de Roca Narino] coffee grounds and grind to a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature 89°C, V60 dripper extraction, and a recommended coffee-to-water ratio of about 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Brew to 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, as before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit where the grounds meet the filter paper, to avoid channeling.

When you reach the outermost circle of grounds, leave one circle untouched, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the brew is complete.

Japanese Ice Pour-Over [Piedra de Roca Narino]

FrontStreet Coffee ice pour-over [Piedra de Roca Narino] reference:

Colombia [Piedra de Roca Narino], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee grounds, 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 uses a Fuji 3.5 setting, while ice pour-over uses a slightly finer Fuji 3. The recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but tall water column and stir vigorously so the grounds roll fully. 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 of grounds).

FrontStreet Coffee Recommendation

Colombian coffee is unusually versatile—equally at home in an espresso blend or as a pour-over single origin, with fruit-forward, full-bodied, and aroma-driven styles to suit most tastes—and FrontStreet Coffee's Colombian range covers that ground well. From Huila Province in the southern Central Cordillera, one of the country's most famous specialty regions, the washed Huila is grown above 1,500 meters on hills ringed by mountains where Colombia's most important rivers converge, bringing abundant water and humidity. Roasted medium-dark, it highlights dark chocolate, a sweet nuttiness, moderate oiliness, and a full body, and it handles pour-over and French press as well as moka pot and espresso machine, so Americanos and lattes are no trouble at all.

For a more modern expression, the FrontStreet Finca El Diviso Sidra is processed as an anaerobic natural. Colombian coffee was once almost entirely washed, but recent years have brought a wave of innovative methods, and anaerobic fermentation—sometimes called carbonic maceration—uses a pressure-resistant stainless steel tank in a low- or no-oxygen environment where temperature, time, and pH can all be controlled. This Sidra lot develops far more tropical fruit aroma after its oxygen-free fermentation, and at a medium-light roast it delivers complex, heady notes of passionfruit, grape, apricot, and dried fruit whether brewed as pour-over, cold brew, drip bag, or moka pot. And if you keep a home espresso machine or moka pot, the FrontStreet specialty blend was designed for consistency in a cafe, marrying the creamy nuttiness of Brazilian coffee with the dark chocolate bittersweetness of Colombian beans; it pulls a fine golden crema and pairs beautifully with milk for a rich, smooth latte, making it a friendly choice for beginners and a solid base for Americanos, cappuccinos, and mochas.