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

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Colombia Finca Las Nubes Natural Process Geisha

Colombia Natural Process Geisha offers a clean and smooth entrance, followed by prominent flavors of dried fruit and apricot, like beautiful ripples appearing on a calm lake surface. 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 cultivation. 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 coffee beans used at that time were 50% natural process and 50% carbonic maceration. Carbonic maceration is a fermentation method commonly used in red wine production. Las Nubes coffee beans are placed in sealed stainless steel containers where carbon dioxide creates an anaerobic environment, converting sugars in the coffee mucilage to alcohol and carbon dioxide, resulting in more complex coffee 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 grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt—we use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extracted with a V60 dripper, with a recommended coffee-to-water ratio of approximately 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, pouring to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, as before, draw clockwise circles centered in the middle of the dripper. Avoid pouring water onto the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle of space when pouring to the outermost edge of the coffee grounds, then continue drawing circles toward the center. By 2 minutes and 20 seconds, the coffee should be poured to 220g, completing the brewing process.

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

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

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

20g coffee grounds, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal 90°C recommendation for pour-over. For normal grinding, use Fuji 3.5 setting; for ice pour-over, grind slightly finer by half a notch—Fuji 3 setting. Recommended coffee-to-(water+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 coffee grounds roll fully. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

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