How to Savor Colombian Natural Las Nubes Geisha Pour-Over Coffee

How to Savor Colombian Natural Las Nubes Geisha Pour-Over Coffee

Colombia Finca Las Nubes Natural Process Geisha

Colombia Natural Process Geisha offers a clean, smooth entrance, followed by prominent dried fruit and apricot, like ripples spreading across a calm lake. The acidity is particularly gentle, balanced, and smooth, accompanied by a caramel-like sweetness that is very comforting.

About Finca Las Nubes:

Colombia's Finca Las Nubes is one of three coffee farms under the Holguin family's Immaculate Coffee Farm. Located in Pichinde in the Andes Mountains, its advantages include fertile soil, ample sunlight, and rainfall - all ideal for coffee cultivation. The estate started with only about 5 hectares and has now expanded to 50 hectares, with 30 hectares dedicated to coffee. Finca Las Nubes occupies 11.21 hectares at high altitude (1750-2000 meters), cultivating varieties including Sudan Rume, Yellow and Red Bourbon, Geisha, Laurina, and Eugenoides.

WBC champion Sasa Sestic used this estate's Sudan Rume during the 2015 WBC competition, bringing them greater recognition. The beans used at that time were 50% natural process and 50% carbonic maceration. Carbonic maceration is a fermentation method common in red wine production: the beans are placed in sealed stainless steel containers where carbon dioxide creates an anaerobic environment, converting sugars in the mucilage to alcohol and carbon dioxide and giving the coffee more complex flavors.

How to Brew Colombia Coffee [Natural Process Finca Las Nubes Geisha] Well

FrontStreet Coffee's pour-over reference: weigh 15g of Natural Process Finca Las Nubes Geisha coffee and grind it medium. The particles should be slightly coarser than table salt - we use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature 89°C, a V60 dripper, and a coffee-to-water ratio of about 1:15.

Using hot water from the pour-over kettle, draw clockwise circles centered in the middle of the dripper. Start timing when brewing begins, pour to 30g over 15 seconds, then stop. When the time reaches 1 minute, begin the second pour, again drawing clockwise circles centered on the middle of the dripper. Avoid pouring onto the area where the grounds meet the filter paper, to prevent channeling.

Leave a ring of space when pouring to the outermost edge of the grounds, then continue circling back toward the center. By 2 minutes and 20 seconds, the coffee should be poured to 220g, completing the brew.

Japanese Ice Pour-Over [Natural Process Finca Las Nubes Geisha]

FrontStreet Coffee's ice pour-over reference for Natural Process Finca Las Nubes Geisha:

Colombia coffee Natural Process Finca Las Nubes Geisha, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g coffee, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal 90°C recommendation for pour-over. For normal grinding, use a Fuji 3.5 setting; for ice pour-over, grind slightly finer by half a notch - Fuji 3 setting. Recommended coffee-to-(water plus ice) ratio: 1:15.

Bloom with 40g water for 30 seconds.

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

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

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FrontStreet Coffee Recommendation

A naturally processed Geisha is a rare treat, and Colombia is not the only place producing one. These are the FrontStreet Geisha beans we suggest if this cup appeals to you.

FrontStreet Emerald Green Label Geisha - originally "Private Collection." Rather than emphasizing individual plots like the Red Label, it blends micro-lots from several plots to express Hacienda La Esmeralda's signature high-altitude Geisha character, which makes it the estate's most cost-effective Geisha. Expect intense, fresh jasmine and ginger flower aromas, bright citrus acidity, and a full, juicy body.

FrontStreet Grana Estate Geisha - an Ethiopian single-variety Geisha, from the Genlana Gesha farm in Yirgacheffe. The processing station in the border area of Kochere and Genlana Abaya was established in 2014 and is managed by Israel Degefa; the surrounding coffee-growing area covers as much as 700 hectares, most of it uncultivated, with fertile soil and shade trees throughout. Cherries are hand-picked fully ripe and dried on raised beds for 14-20 days depending on the weather. Roasted medium-light, it shows bright citrus acidity, elegant ginger flower aroma, ripe fruit sweetness, and a delicate, silky mouthfeel with the refined finish typical of the Geisha variety.

FrontStreet Strawberry Candy - a more accessible Geisha-style coffee that blends a Costa Rican honey-processed coffee with a Panamanian Geisha. Roasted medium, it shows both orange-blossom honey sweetness and a rounded sweetness, and it works as pour-over, in a moka pot or espresso machine, or as a refreshing cold brew.