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

Colombian Coffee - Washed Geisha from Narino Region

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

The region takes its name from Antonio Nariño, one of the early pioneers of Colombian independence. Narino's terrain of mountains and canyons made it easy for the early Incas to defend, which over time fostered a spirit of independence and autonomy — and a distinct local 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 out 15g of Narino Washed Geisha and grind medium; the particles should be slightly coarser than table salt. We use a BG grinder at setting 5R (60% standard sieve pass rate), water at 89°C, and a V60 dripper, with a recommended coffee-to-water ratio of about 1:15.

Pour hot water from the kettle in clockwise circles centered on the middle of the dripper. Start timing as you begin. Within 15 seconds, bring the brew up to 30g, then stop. When the clock reaches 1 minute, start the second pour — again clockwise circles from the center, taking care not to pour directly where the coffee bed meets the filter paper, which would cause channeling.

When your circles reach the outermost ring, leave one circle of space at the edge, then spiral back toward the center. By 2 minutes and 20 seconds you should have brewed to 220g, and the brew is complete.

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

FrontStreet Coffee Iced Pour-over 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. The water temperature should be 1°C higher than the 90°C normally recommended for pour-over. Grind slightly finer than the normal Fuji 3.5 setting — use Fuji 3 for the iced version. Recommended coffee-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Pour in stages: 60g in the first stage, 40g in the second. Use a fine but high water column and stir with enough force to make the grounds roll thoroughly — but watch that the water level does not rise too high, and never pour onto the edge of the filter paper.

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

END

FrontStreet Coffee Recommendation

If Narino Geisha wins you over, the natural next stop is Ethiopia, Geisha's birthplace. FrontStreet Genji Chelwa (Genlana Estate) Gesha comes from a washing station at the border of Kochere and Genji Chelwa founded in 2014, where fully ripe cherries are hand-picked and dried on raised beds for 14-20 days depending on the weather. Roasted medium-light, it shows bright citrus acidity, elegant ginger-flower aroma, the full sweetness of ripe fruit, and the signature refined Gesha finish.

The same three-stage pour-over approach used for the Narino Geisha above works beautifully here: 15g of coffee, a 1:16 ratio, water at 91°C, and a grind size passing 78% through a #20 sieve.