How to Make Delicious Pour-Over Coffee from Colombia's Finca La Primavera Estate - Home Pour-Over Guide for Colombian Coffee

The Story of Finca La Primavera

Finca La Primavera is owned by Mr. Arnulfo Leguizamo, who studied mechanics in his youth and also worked in urban environmental services. Twenty years ago he came to San Agustin for the mysterious statues in an archaeological park. The climate, the land, and the kind-hearted people made him fall deeply in love with the place, which led to the opportunity to establish Finca La Primavera. Starting from a small piece of land originally owned by Aura Rita Bolanos, he later bought 3 hectares more and named the farm La Primavera, which means "spring" in Spanish.

Finca La Primavera is the finest estate in the Los Naranjos Coffee Association. In 2011 it won the C.O.E. coffee competition with a cupping score of 94.5 points and earned a high score of 93 points from Coffee Review, selling at an unprecedented price of $45 per pound at auction. The farm owner is extremely proud of producing championship coffee. As a traceable micro-farm, this is an incredible honor. Today Arnulfo is training his son in the Naranjos cupping laboratory, continuously innovating to discover better varieties and methods and to create glorious cups of coffee. Arnulfo says, "I must do something to dedicate to my wife and children for their support."

How to Brew Finca La Primavera Coffee

FrontStreet Coffee's pour-over recommendation: weigh 15 g of Finca La Primavera coffee grounds and grind them to a medium coarseness, slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard-sieve pass rate), a water temperature of 89 degrees Celsius, and extraction in a V60 filter cup. We recommend a coffee-to-water ratio of approximately 1:15.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when you begin brewing, and pour to 30 g within 15 seconds, then stop. When the timer reaches 1 minute, begin the second pour. For the second pour, continue with clockwise circles centered on the filter cup. Avoid pouring directly on the area where the coffee grounds meet the filter paper to prevent channeling.

When you reach the outermost ring of coffee grounds, leave about one ring of space, then continue pouring in circles toward the center. At 2 minutes and 20 seconds you should have poured to 220 g, completing the brew.

Japanese-Style Iced Pour-Over Method

FrontStreet Coffee's iced pour-over recommendation for Finca La Primavera:

Colombian coffee Finca La Primavera, light-medium roast, BG grinder setting 5M (67% standard-sieve pass rate).

20 g of coffee grounds, 150 g of ice, 150 g of hot water. The water temperature should be 1 degree Celsius higher than the normal pour-over recommendation of 90 degrees Celsius. For normal pour-over, use a Fuji grinder setting of 3.5; for iced pour-over, grind slightly finer at Fuji setting 3. We recommend a coffee-to-(water plus ice) ratio of 1:15.

Bloom with 40 g of water for 30 seconds.

Use segmented pouring: a first segment with 60 g of water and a second segment with 40 g. Use a relatively fine but high water column, pouring with force to stir and impact, ensuring the coffee grounds tumble fully. Be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

FrontStreet Coffee Recommendation

Colombia's terroir is famous for its balance and clarity, and if you would like to explore it further at home, FrontStreet Coffee's Colombia Huila is a dependable starting point. Huila is the country's best-known specialty region, with plantations above 1,500 meters, and this washed coffee is roasted medium-dark to emphasize dark chocolate, nutty sweetness, a moderate body, and a rich mouthfeel. It is at home in a pour-over or French press and equally good in a moka pot or espresso machine as an Americano or latte. For a bolder, more fruit-driven look at modern Colombian processing, FrontStreet Coffee's Colombia Frontera Sidra is anaerobically natural processed and shines with passion fruit, grape, apricot, and fruit-preserve notes when brewed as a pour-over, cold brew, or drip bag.