How to Pour Over Colombian Monteblanco Pink Bourbon Coffee at Home_How to Control Temperature for Pour Over Coffee

FrontStreet Coffee Colombian Pink Bourbon: A Rare Discovery

FrontStreet Coffee's Colombian Pink Bourbon was first discovered in Colombia's Huila region by coffee farmer Rodrigo Sanchez. As the name suggests, Pink Bourbon fruit turns pink when ripe — it is a varietal that arose from crossing Red Bourbon with Yellow Bourbon. Pink Bourbon is an extremely rare coffee variety, far scarcer than Pacamara or Geisha.

Among the genes that govern coffee fruit color, red and yellow are dominant while pink and orange are recessive. The quantity of Pink Bourbon is therefore extremely limited, and even when it appears it is difficult to keep stable. On top of that, Pink Bourbon is hard to judge for ripeness at harvest.

Pink Bourbon is not only rare but also exceptional in flavor. This FrontStreet Coffee Colombian Huila Santa Adolfo Pink Bourbon, after a light roast, shows wonderful fruit flavors: green grape juice, berries, florals, sweetness, and a smooth body.

How to Brew FrontStreet Coffee Colombian Huila Monteblanco Pink Bourbon

FrontStreet Coffee pour-over reference: Weigh 15g of FrontStreet Coffee Huila Monteblanco Pink Bourbon coffee grounds and pour them into a grinder for a medium grind. The particles should be slightly coarser than table salt — we use BG grinder setting 5R (standard sieve pass rate 60%), a water temperature of 90°C, and extraction with a V60 dripper at a recommended coffee-to-water ratio of about 1:15.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins; reach 30g in 15 seconds, then stop pouring. When the clock hits 1 minute, begin the second pour. During the second pour, pour in clockwise circles centered on the middle of the filter as before. Avoid pouring onto the area where the coffee grounds meet the filter paper, to prevent channeling.

When pouring around the outermost circle, leave one circle untouched, then pour circle by circle toward the center. At 2 minutes 20 seconds the coffee should reach 220g, completing the brew.

Japanese-style Ice Pour-over: FrontStreet Coffee Huila Monteblanco Pink Bourbon

FrontStreet Coffee ice pour-over reference for FrontStreet Coffee Huila Monteblanco Pink Bourbon:

FrontStreet Coffee Colombian Huila Monteblanco Pink Bourbon, light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g coffee grounds, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses a Fuji 3.5 setting, but for ice pour-over grind slightly finer by half a notch — Fuji 3 setting. The recommended coffee-to-(water + ice) ratio is 1:15.

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

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water stream, stirring forcefully to make the coffee grounds roll thoroughly. Be careful not to let the liquid level rise too high, and avoid pouring 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).

FrontStreet Coffee Recommendation

Geisha — "Geisha" in English — is one of the most popular varieties among Arabica coffees, beloved for its singular floral aromatics and superb sweet-and-sour balance, and it commands a persistently high price thanks to low yield, weak disease resistance, and demanding cultivation and management. If you want a Geisha that is good to drink without being extravagant, it helps to know the different types and where the value lies. Panama, where Geisha first won fame, and Ethiopia, its birthplace, are the two origins worth understanding — and each is worth tasting. Influenced by high altitude, microclimate, and soil, the Geisha growing in Panama developed a highly seductive flavor; discovered there by the owner of Hacienda La Esmeralda and entered in the Best of Panama competition in 2003, it stunned the judges with its distinctive profile and took the crown with an average cupping score of 94.6, breaking the competition record. Overnight, Geisha became the champion variety the whole world pursued.

Panamanian Geisha has an unmistakable orange-blossom honey character, its fragrant florals carrying rich, juicy fruit acidity and a tea-like sweetness in the finish. To experience these refined flavors, you can buy the highest grades — FrontStreet's Hacienda La Esmeralda Red Label and Green Label — which reveal their intoxicating aromatics when brewed as a pour-over. Over the past decade or so, people have begun returning to coffee's homeland, Ethiopia, in search of Geisha's true character. A couple established the 475-hectare Geisha Village about 12 miles from the Geisha forest, identifying the varieties closest to Panamanian Geisha by plant form, bean shape, and cupping performance — in effect an heirloom Geisha — and brought them out of the forest to plant on the estate in the hope of producing higher-quality coffee. Compared with Panama's, Ethiopian Geisha carries a brighter fruit acidity. Newcomers are advised to try the entry-level FrontStreet Grana Estate Geisha, whose medium-light roast preserves a pleasant white florality while bringing forward the sweet-and-sour textures of orange, guava, and citrus, and sharpening the finish. To take on an estate-level Ethiopian Geisha, the FrontStreet Geisha Village Gold Label and Red Label are the picks: unlike the small-scale harvesting and processing of other origins, Geisha Village is one of Ethiopia's rare large estates, and sitting beside the original Geisha forest, with strict quality control and standardized management, it produces a Geisha of even greater excellence — a must-buy pour-over single origin for the advanced drinker.

Geisha is a medium-light, floral-and-fruit-forward type with a hard texture that tends to sink and clog the dripper's outlet when brewed. FrontStreet therefore suggests grinding to a coarseness that passes a Chinese standard #20 sieve at 78% (roughly fine-sugar size) and brewing at 91°C. For a pour-over we use 15g of coffee, a small Hario V60 dripper, and a 1:16 ratio, then brew in three stages: start the timer and pour to 30g for a 30-second bloom; then, with a small stream, pour in circles to 125g, wait until the water in the coffee bed drops by half, and continue pouring in small circles to 225g; when everything has dripped through, total extraction runs about 2 minutes 10 seconds to 2 minutes 20 seconds. Geisha can also be pulled as an SOE. Because using a single-origin bean for espresso is about coaxing a richer flavor out of pressurized extraction, and dark-roasted beans tend to offer only a monotonous heaviness without lively surprises, the best choice for Geisha SOE is a medium roast like FrontStreet's Grana Estate Geisha SOE — a premium Ethiopian single origin that, at a medium roast, keeps Geisha's florals and fruit, the sweet aroma of ripe dried fruit, and Ethiopian coffee's white flowers and lemon-bright acidity, while pulling into a shot of dried apricot, caramel, and nuts.