How to Make Pour-Over Iced Coffee from Nabusimake Village, Cesar Department, Colombia_Pour-Over Colombian Iced Coffee

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Colombia has always been an astonishing coffee-producing nation, spanning both the northern and southern hemispheres. It is divided by three main mountain ranges - the Western, Central, and Eastern Cordilleras - which separate the land into multiple valleys and hills. With volcanic ash soil and abundant rainfall, it forms diverse and unique microclimates. Rainfall brought by monsoon movements is the most important indicator affecting Colombia's coffee harvest. Except for the southernmost Nariño province (May-August) and the northernmost Cesar province (November-January), all other coffee-producing regions in Colombia can have two coffee harvest seasons throughout the year, enabling stable coffee exports year-round and making it the world's second-largest coffee exporting country.

Colombia Coffee Cesar Nabusimaque Typica Washed 2000M

Region: Magdalena region, Cesar area

Producer: Small coffee farmers from Nabusimaque village

Varieties: Typica, Caturra, Colombiana

Altitude: Average 2000 meters

Grade: Supremo (SC17+)

Processing Method: Traditional washed processing

Harvest Period: 30% from April to June, 70% from September to January

Flavor Description: Fruity aroma, roasted walnut fragrance, brown sugar, vanilla chocolate, rich oily mouthfeel

Nabusimaque village is located in the Cesar region of the Magdalena province's southeastern mountain range, at an average altitude of 2000 meters. With significant temperature differences between day and night, it is an excellent place for growing coffee. Nabusimaque village is historically inhabited by the Arawaku indigenous people of South America. Today, it consists of a production group composed of 50 Arawaku indigenous family coffee farmers. The Arawaku people receive guidance and resources from the non-profit organization NPO, which not only provides production technical guidance but also assistance such as washed production equipment and coffee export, enabling their coffee flavor quality to improve year after year.

Introduction

The western part of Colombia is the Andes Mountains, which are divided into three parts: the Western, Central, and Eastern Cordilleras. The Cauca and Magdalena rivers flow through the Caribbean coastal lowlands. Colombia is currently the world's second-largest coffee-producing country, using washed processing for Arabica coffee beans. It is also one of the world's largest producers of high-quality coffee. Traditional dark-roasted coffee has a strong and memorable flavor. Coffee was first introduced to Colombia in 1808 by a priest who brought it from the French Antilles via Venezuela. Today, the country is the third-largest coffee producer after Brazil and Vietnam, with an annual output of 12 million bags of 60 kg each, while Brazil's annual production is 31 million bags.

The status of coffee in Colombia can be seen from the following examples: All vehicles entering the country must be spray-disinfected to avoid inadvertently bringing diseases that could harm coffee trees. Colombia is the world's second-largest exporter of Arabica coffee beans, second only to Brazil. However, Robusta coffee is rarely cultivated. Compared with other producing countries, Colombia pays more attention to developing new varieties and promoting production. It is this point, combined with its superior geographical environment and climate conditions, that makes Colombian coffee high-quality, delicious, and renowned worldwide.

Main producing regions include Huila (San Augustin), Nariño, Tolima, Popayan (Cauca), Valle de Cauca, Meta, Antioquia (Medellin), Magdelena (Sierra Nevada), Boyaca, and Santander (Bucaramanga). Colombia has approximately 700 million documented coffee trees, of which 66% are planted in modern cultivation methods in plantations, while the rest are planted in traditional small farms. Main varieties include Caturra, Colombia, Typica, Bourbon, Maragogype, and Tabi. Regardless of scale, more than 500,000 farmers operate farms and cooperatives across 590 municipalities and 14 major coffee-producing regions, totaling 2 million Colombians who rely on coffee cultivation for their livelihood, contributing 12.5% to the domestic gross production. In the early 1960s, coffee yield per hectare was about 600 kg, now it has increased to about 900 kg, with individual farms reaching 2500 kg. Colombia established the National Coffee Management Association in 1927, responsible for quality supervision. Although the association is a private institution, it acts on behalf of the government. In addition to organizing the industry, the association is also responsible for coffee price control and healthcare, education, road construction, employment of cultivation technicians, surveys, product quality supervision, direct management of 50% of total export business, and employment of marketing personnel. Like Kenya's National Coffee Management Association, it is a management model for coffee organizations.

How to Brew Colombia Coffee [Cesar Nabusimaque] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Cesar Nabusimaque] 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 filter cup extraction, recommended powder-to-water ratio of about 1:15.

The hot water in the pour-over kettle should circle clockwise around the center of the filter cup. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, just like before, circle clockwise around the center of the filter cup, and avoid pouring water on the area where coffee powder meets the filter paper to prevent channel effects.

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

Japanese-style Ice Pour-over [Cesar Nabusimaque]

FrontStreet Coffee Ice Pour-over [Cesar Nabusimaque] Reference:

Colombia coffee [Cesar Nabusimaque], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. The 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 by half a setting - small Fuji setting 3. Recommended powder-to-(water+ice) ratio of 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, but be careful not to let the liquid level get too high or pour on the edge filter paper.

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

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