How to Make Non-Acidic Colombia Antioquia Chocolate Vortex Pour-Over Coffee & Recording Your Brewing Process

Antioquia Coffee Region: Colombia's Premium Coffee Producing Area

Antioquia sits in north-central Colombia, with 126,000 hectares dedicated to coffee and an annual output of 2,000,000 bags (60kg per bag) - 18% of Colombia's total coffee production, second only to Huila. Most of the province is high mountain terrain belonging to the Andes, yet it is warmed by sea breezes from the Caribbean. The provincial capital, Medellin, is Colombia's second-largest city and an important coffee-producing center in its own right. This region is home to many smallholder micro-batches of specialty coffee with distinctive regional character.

In recent years, as the international market has raised its standards for quality and specialty coffee, the focus has shifted to micro-regional producer organizations supplying micro-batches from small farmers (micro-regional selections). Dozens of smallholders pool their harvests into a single micro-batch for sale, which improves quality control - and creates far more opportunities to cherry-pick exceptional micro-regional lots through cupping, batch by batch. These coffees show a relatively vibrant flavor: fresh ripe fruit and caramel fragrance on the nose, with acidity and sweetness in more harmonious, balanced combination.

How to Brew Colombian Coffee "Antioquia Chocolate Cyclone" Perfectly

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of "Antioquia Chocolate Cyclone" coffee and grind to a medium setting - the particles should be slightly coarser than table salt. We use a BG grinder at setting 5R (60% pass rate on the standard sieve), water at 89°C, a V60 dripper, and a recommended coffee-to-water ratio of about 1:15.

Pouring Technique:

Using hot water from the kettle, draw circles clockwise around the center of the filter cup as the focal point. Start timing when brewing begins: brew the coffee up to 30g within 15 seconds, then stop pouring. At the 1-minute mark, make the second water addition - again drawing clockwise circles around the center. Keep the water stream away from the seam where the grounds meet the filter paper to avoid channeling.

Leave a ring of dry grounds around the outermost edge as you brew, then spiral your circles inward toward the center. At 2 minutes and 20 seconds, the brew reaches 220g and the extraction is complete.

Japanese-Style Ice Pour-Over "Antioquia Chocolate Cyclone"

FrontStreet Coffee Ice Pour-Over "Antioquia Chocolate Cyclone" Reference:

Colombian coffee "Antioquia Chocolate Cyclone," light-medium roast, BG grinder setting 5M (67% pass rate on the standard sieve).

20g of coffee, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses a small Fuji setting 3.5; for iced pour-over, go half a setting finer - small Fuji setting 3. Recommended coffee-to-(water+ice) ratio: 1:15.

Bloom water: 40g, bloom time: 30 seconds.

Segmented pours: first segment 60g of water, second segment 40g. Use relatively fine but tall water columns and stir vigorously so the grounds roll thoroughly - but take care not to let the liquid level rise too high or hit the filter paper at the edges.

Total extraction time is about 2.5 minutes (similar to the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

Colombian coffee spans every style - from bright and fruity to rich and mellow - and FrontStreet Coffee's Colombia lineup covers the range. The FrontStreet Washed Huila, from the hills above 1500 meters where Colombia's great rivers converge, is roasted medium-dark to highlight dark chocolate, nutty sweetness, moderate body, and a mellow texture - excellent as pour-over, French press, moka pot, or espresso. For something more contemporary, the FrontStreet Colombia Sidra from the Boundary Line Estate (Fenjiexian Manor) uses anaerobic natural processing, translating low-oxygen fermentation into tropical fruit aromas of passion fruit, grape, apricot, and dried fruit at a medium-light roast. And for espresso drinkers, the FrontStreet Premium Blend - Brazil's creamy nuttiness plus Colombia's dark chocolate - pulls a fine golden crema and makes a lush, silky latte.