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How to Pour Over Colombian Narino San Francisco Estate Coffee Beans_How to Make Pour Over Coffee

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 official account cafe_style) The cultivation history of Colombian coffee can be traced back to the early 18th century. The country's producing areas are known for high altitudes, with lower altitudes in the north-central region mainly producing commercial beans, while the south-central region primarily produces specialty beans. In the south-central region, altitudes are mostly above 1600 meters, with snow-capped peaks year-round.

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

Colombian Coffee Origins

The cultivation history of Colombian coffee can be traced back to the early 18th century. The country's producing regions are known for their high altitudes, with the central-northern regions at lower altitudes mainly producing commercial beans, while the central-southern regions primarily produce specialty beans.

In the central-southern regions, altitudes mostly exceed 1,600 meters, and snow-capped peaks throughout the year are not uncommon.

The steep mountains and narrow, steep slopes create diverse warm climates. The warm, moist air currents rising from the canyons protect high-altitude coffee from frost damage, while volcanic soil provides rich nutrients for coffee growth.

Therefore, compared to low-altitude regions, coffee production here is lower, and the coffee growth cycle is longer. However, mature coffee cherries thus have higher sugar content and more organic acids, which can present more unique flavors after fermentation and roasting.

Meanwhile, the central-southern region is also the special zone for winners of past "Cup of Excellence" and SCAA "Coffee of the Year" competitions. The coffee beans from this region have over 200 quality grades, with SUPREMO being the highest grade, followed by EXCELSO.

This issue's Ideal Coffee Subscription Plan features SUPREMO grade coffee beans from the San Francisco Estate in the central-southern region. After repeated testing by roaster Yang Nan, this Colombian Narino washed coffee presents rich flavors of green apple, chocolate, and toffee.

Pour-Over Coffee Information

Coffee Country: Colombia, Narino

Coffee Estate: San Francisco

Production Altitude: 1620 to 1780m

Processing Method: Washed

Cupping Notes: Green apple, chocolate, toffee

Roast Level: Medium roast

Suitable Brewing Methods: Pour-over, French press, American press

Recommended Grind Size: Medium-coarse

Recommended Water Temperature: 91°C

Recommended Coffee-to-Water Ratio: 1:16

Recommended Brewing Time: 1'50" - 2'00"

How to Brew Colombian Coffee [San Francisco Estate] Well?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of [San Francisco Estate] coffee powder, 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, V60 dripper for extraction, recommended coffee-to-water ratio around 1:15.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, same as before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channeling effects.

Leave a circle when pouring to the outermost layer of coffee powder, then pour back toward the center circle by circle. At 2 minutes and 20 seconds, brew the coffee to 220g. Coffee brewing is complete.

Japanese Ice Pour-Over [San Francisco Estate]

FrontStreet Coffee Ice Pour-Over [San Francisco Estate] Reference:

Colombian coffee [San Francisco Estate], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g 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 - small Fuji setting 3. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Used a relatively fine but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

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