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

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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, land resources, and kind-hearted people made him fall deeply in love with this place, which led to the opportunity to establish Finca La Primavera. Starting with a small piece of land originally owned by Aura Rita Bolanos, he later purchased 3 hectares more and named it 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 achieved 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. Currently, Arnulfo is training his son in the Naranjos cupping laboratory, continuously innovating to discover better varieties and methods, creating 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 15g of Finca La Primavera coffee grounds and grind them to medium coarseness - slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass-through rate), water temperature of 89°C, and V60 filter cup extraction. 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 30g within 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, continue with clockwise circles centered on the filter cup middle. Avoid pouring water directly on the area where coffee grounds meet the filter paper to prevent channel effects.

When pouring to the outermost circle of coffee grounds, leave about one circle's worth of space, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, you should have poured to 220g, completing the coffee brewing process.

Japanese-Style Ice Pour-Over Method

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

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

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

Bloom with 40g of water for 30 seconds.

Use segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively fine but high water column, pouring with force to stir and impact, ensuring the coffee grounds tumble fully. However, 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 20g of coffee grounds).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473