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How to Pour-Over Colombian La Palma Estate Coffee_How to Choose Pour-Over Coffee Filter Paper

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange for more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). Next, we want to introduce to you our important partner in Colombia, [La Palma El Tucan] (Palm Tree and Toucan Estate). La Palma El Tucan Estate was established around 2011, founded by a crazy scientist, passionate entrepreneur, and persistent

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

La Palma & El Tucan: Our Important Partner from Colombia

Next, we want to introduce you to our important partner in Colombia, La Palma & El Tucan (Palm Tree and Toucan Estate).

La Palma & El Tucan was founded around 2011 by a group consisting of a mad scientist, passionate founders, persistent farmers, and talented artists! One of the founders, Felipe, has been involved in specialty coffee for over ten years. He previously operated a green bean trading business in the United States and decided around 2010 to return to Colombia to participate in his hometown's specialty coffee industry revolution. The beautiful hostess Elisa, perhaps romantically because she fell in love with Felipe, also fell in love with coffee and joined this magical journey. Obviously, the estate's logo and theme colors were created by Elisa herself. After visiting the site, we discovered that even the ladders are crazily pink!! Carlos, the crazy and persistent scientist, is Felipe's old friend in the specialty coffee industry. As soon as he learned about his friends' plan, he immediately dedicated himself to it without hesitation. La Palma & El Tucan is precisely such a romantic and magical combination.

The Estate's Unique Origins

Unlike traditional coffee producers, the founders did not inherit any coffee estates from previous generations. Instead, they searched from scratch for what they considered the most ideal coffee growing environment (Ecotopo). After visiting over one hundred estates, they finally purchased 18 hectares of land in the Cundinamarca region, located on the eastern foothills of the Andes, at an altitude of 1,600-1,800 meters, about an hour and a half's drive from the capital Bogota, and began their production plan.

How to Brew Colombian Coffee La Palma Estate

FrontStreet Coffee's Pour-Over Reference

Measure 15g of La Palma Estate coffee powder, pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%). Water temperature at 89°C, extracted using a V60 dripper, recommended powder-to-water ratio around 1:15.

Using the hot water in the pour-over kettle, draw circles clockwise with the center of the filter as the focal point. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, draw circles clockwise with the center of the filter as the focal point. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channel effects.

Leave a circle when the coffee powder is brewed to the outermost edge, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese Ice Pour-Over La Palma Estate

FrontStreet Coffee's ice pour-over La Palma Estate reference:

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

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

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

Segmented pouring: first segment 60g of water, second segment 40g of water. Used a relatively fine but high water column for pouring, forcefully stirring and impacting to make the coffee powder fully roll, but 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 and a half minutes (similar to the normal extraction time for 20g of powder).

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