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

How to Brew Colombia's Sweet Orange Estate with Less Acidity

Colombian Coffee Estate - Sweet Orange Estate

The name Sweet Orange Estate is delightful in itself. Located in the Boyacá Department of Colombia, it sits at an average altitude of 1,440 m, with an average temperature of 18C and annual rainfall of 1,330 ml. The plantation covers 2.76 hectares, made up of 98% Castillo and 2% Caturra varieties, grown under 100% shade. The harvest runs from October to January each year. On paper the growing conditions may look ordinary, but the coffee from this estate is remarkably bright and impressive - much like its name. Just as an ordinary-looking sweet orange wins you over with its full aroma and lively fruit acidity, Sweet Orange Estate delivers the same kind of surprise.

The estate holds 4C certification and is also certified by the Colombian Association of Women Farmers. Its owner, Garcés, serves as a female municipal council member, managing her estate excellently while actively participating in the renewal of old coffee varieties - a leading figure among coffee farmers. Her feminine gentleness carries a strong, passionate dedication to coffee, and a calm, gentle manner that reveals firm strength. Once again it matches the estate's name: Sweet Orange, where sweet, juicy flavors never come without their dazzling fruit acidity.

How to Brew Colombian Coffee [Sweet Orange Estate] Perfectly

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

Using hot water from the kettle, pour in clockwise circles with the center of the filter as the focal point. Start timing when the brew begins, reaching 30 g within 15 seconds, then stop pouring. When the timer reaches 1 minute, begin the second pour. Again, pour in clockwise circles centered on the filter, keeping the stream away from the area where the coffee bed meets the filter paper to avoid channeling.

Leave a ring of space when pouring to the outer edge of the coffee bed, then pour circle by circle back toward the center. At 2 minutes and 20 seconds, the coffee should reach 220 g and the brew is complete.

Japanese-Style Iced Pour-Over [Sweet Orange Estate]

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

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

20 g coffee grounds, 150 g ice cubes, 150 g hot water. The water temperature should be 1C higher than the normal pour-over recommendation of 90C. For normal grinding, use a Fuji at setting 3.5; for iced pour-over, grind slightly finer by half a setting, at a Fuji setting of 3.0. The recommended coffee-to-(water plus ice) ratio is 1:15.

Bloom with 40 g of water for 30 seconds.

Segmented pouring: a first segment of 60 g of water and a second segment of 40 g. Use a relatively fine but tall water column to apply a forceful stirring impact, ensuring the coffee bed rolls through thoroughly. Be careful not to let the liquid level rise too high or touch the edge filter paper.

The entire extraction takes about 2.5 minutes, similar to the normal extraction time for 20 g of coffee grounds.

FrontStreet Coffee Recommendation

If the lively fruit acidity of Sweet Orange Estate is what you enjoy, FrontStreet Coffee's Colombia Frontera Estate Sidra will feel familiar. This award-winning lot comes from Frontera Estate at 1,650-1,800 meters, where the environment lets the beans build full flavor. It is processed as a double anaerobic natural and roasted medium-light to preserve its original fruit, opening with jasmine and citrus before pouring out passion fruit, blueberry, grape and apricot in a bright, layered juice. A soft, clean acidity runs through it, with a hint of spice in the middle and a lingering cocoa finish, and it works beautifully as a pour-over, an espresso SOE or a cold drip.

For a steadier, everyday Colombian, try FrontStreet's Colombia Huila. Grown above 1,500 meters in the country's most famous specialty region, it is roasted medium-dark to bring out dark chocolate, nutty sweetness, moderate oils and a full body, with enough versatility for a pour-over, a French press, a moka pot or an espresso machine.