How to Make Pour-Over Coffee from Colombia's Sweet Orange Estate with Less Acidity_How to Adjust Pour-Over Coffee Thermometer

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Colombian Coffee Estate - Sweet Orange Estate

The name Sweet Orange Estate is inherently delightful. Located in the Boyacá Department of Colombia, it sits at an average altitude of 1440m, with an average temperature of 18°C and annual rainfall of 1330ml. The plantation covers 2.76 hectares, composed of 98% Castillo and 2% Caturra varieties, grown under 100% shade cultivation. The harvest season runs from October to January each year. While the overall growing conditions may appear ordinary, the coffee flavors from this estate are remarkably bright and impressive, much like its name suggests. Just as an ordinary-looking sweet orange captivates your taste buds with its full aroma and lively fruit acidity, Sweet Orange Estate delivers similar surprises. The estate holds 4C certification and is also certified by the Colombian Association of Women Farmers. The estate owner, Garcés, serves as a female municipal council member, managing her estate excellently while actively participating in the renewal of old coffee varieties, making her a leading figure among coffee farmers. The feminine gentleness contains a strong, passionate dedication to coffee, with peaceful and gentle demeanor revealing firm strength—once again perfectly matching the estate's name, Sweet Orange, where sweet and juicy flavors are never without their dazzling fruit acidity.

How to Perfectly Brew Colombian Coffee 【Sweet Orange Estate】?

FrontStreet Coffee's pour-over brewing reference: Weigh 15g of Sweet Orange Estate coffee grounds, pour into a grinder and grind to medium coarseness—the particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extraction with V60 dripper, recommended coffee-to-water ratio of approximately 1:15.

Using the hot water from the pour-over kettle, pour in clockwise circles with the filter cup center as the focal point. Start timing when brewing begins, reaching 30g of coffee within 15 seconds, then stop pouring. When the timer reaches 1 minute, begin the second pour. During the second pour, continue using clockwise circles with the filter cup center as the focal point, ensuring the water stream doesn't hit the area where coffee grounds meet the filter paper to avoid channel effects.

Leave one circle of space when pouring the coffee grounds to the outermost circle, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-Style Iced Pour-Over 【Sweet Orange Estate】

FrontStreet Coffee's iced pour-over Sweet Orange Estate reference:

Colombian Coffee Sweet Orange Estate, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of coffee grounds, 150g of ice cubes, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use Fuji 3.5 setting, but for iced pour-over, grind slightly finer by half a setting—Fuji 3.0. Recommended coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively fine but tall water column for pouring, applying forceful stirring impact to ensure thorough rolling of the coffee grounds. However, be careful not to let the liquid level get too high or touch the edge filter paper.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473