How to Calculate Water-to-Coffee Ratio for Colombia Narino Geisha Pour-over_How to Make Delicious Narino Geisha Coffee

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Colombian Coffee - Washed Geisha from Narino Region

Narino is located in southern Colombia, bordering Ecuador to the west, the famous Cauca region to the north, and the Huila region to the east. It is one of the three major coffee-producing areas in southern Colombia (Cauca, Huila, Narino) and has long been known for producing high-quality coffee with rich fruity acidity, good sweetness, medium body, and distinct nutty characteristics. It's an excellent choice for both single-origin blends and drip coffee.

Narino derives its name from Antonio Nariño, one of the early pioneers of Colombian independence. Due to Narino's unique terrain with many mountains and canyons, the early Incas took advantage of this geographical feature for easier defense against external enemies. This gradually influenced the people of Narino to achieve earlier independence and autonomy, developing their own distinct culture.

Coffee Origin Information

Coffee Producing Country: South America, Colombia

Coffee Region: Narino Region, Buesaco Town

Coffee Estate: Luis Fernando Benavides Estate

Coffee Variety: Geisha

Altitude: 1900-2000m

Processing Method: Washed

Coffee Flavor: Orange, honey peach, lime, lemongrass, complex flavors, velvety mouthfeel

How to Brew Colombian Coffee [Narino Washed Geisha] Perfectly?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Narino Washed 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, V60 dripper for extraction, recommended coffee-to-water ratio of approximately 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, begin the second pour. For the second pour, just like before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water onto the area where coffee grounds meet the filter paper to prevent channeling effects.

When pouring the coffee grounds to the outermost circle, leave one circle of space, then continue pouring in circles toward the center. By 2 minutes and 20 seconds, you should have brewed the coffee to 220g. The brewing process is complete.

Japanese-style Iced Pour-over [Narino Washed Geisha]

FrontStreet Coffee Iced Pour-over [Narino Washed Geisha] Reference:

Colombian Coffee [Narino Washed 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 recommended for pour-over. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer setting - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Pour in stages: first stage 60g water, second stage 40g water. Use a fine but high water column for pouring, stirring with force to ensure the coffee grounds roll thoroughly. However, be careful not to let the water level get too high and avoid pouring onto the edge filter paper.

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

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