How to Brew Colombian La Divisa Natural Process Coffee by Pour Over - What Does Natural Process Colombian Coffee Taste Like

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Colombian Coffee Characteristics

Colombian beans have a rich, full-bodied mouthfeel and typically exhibit excellent balance and sweetness. In terms of flavor complexity and variation, they don't match the vibrant profile of African beans, making them less appealing to many consumers. In other words, they rarely leave people impressed. In the early, immature coffee market, many merchants would use Colombian beans to impersonate Blue Mountain coffee, and consumers indeed found it difficult to distinguish between the two based on flavor. Even today, most "Blue Mountain style beans" on the market typically use Colombian beans. Washed Colombian coffee generally features flavor notes dominated by berries, nuts, chocolate, cream, and vanilla.

Colombian Coffee's Market Presence

Colombia was one of the first single-origin beans to appear on most café menus, but as single-origin coffee has become more widespread, the presence of Colombian coffee beans has gradually diminished. Due to their excellent mouthfeel and oil support, Colombian beans are widely used in espresso blends. For the past two years, we had been selling Colombian Esperanza Estate beans, which I personally loved, but from a sales perspective, they remained underappreciated. This year, for some unknown reason, Esperanza Estate suddenly became an internet-famous bean, with prices rising steadily, so I stopped purchasing it. Interestingly, many of the coffee beans we sell that are relatively unknown in mainland China often become internet-famous two to three years later.

Once a bean becomes an internet sensation and its purchasing price becomes irrational, we abandon it and seek out cost-effective beans with unique, high-quality flavors.

Introducing Latiwí Estate Natural Process

Today, we're introducing a natural process Colombian coffee—Latiwí Estate.

Natural process coffees from Colombia and Kenya are relatively rare and typically more expensive. This natural process bean won't have the high fermentation characteristics found in natural process beans from other countries (such as Ethiopia, Panama, Nicaragua, El Salvador, etc.), so its fermented wine-like aromas won't be as pronounced. With the popularization and promotion of natural process coffee processing methods, the distinct regional characteristics of natural process beans from various countries are becoming increasingly diluted. This isn't necessarily good news for coffee enthusiasts who enjoy pursuing different regional flavor profiles. Many long-time coffee drinkers remain absolute loyalists to washed beans.

This bean offers a different impression from the conventional Colombian washed beans in terms of its sweet and sour flavor combination. It has high acidity and high sweetness, yet is supported by a very round mouthfeel that prevents it from feeling jarring to drink. Its flavor recognition is also quite high, with maple, blackberry, cherry, and plum presenting successively. The appealing sweetness and rounded acidity are important reasons why I like it, which is why I couldn't resist recommending it to everyone.

How to Brew Colombian Latiwí Estate Natural Process

FrontStreet Coffee's pour-over brewing guide: Weigh 15g of Latiwí Estate Natural Process coffee powder and grind it to a medium grind—slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature of 89°C, and V60 dripper for extraction. We recommend a powder-to-water ratio of approximately 1:15.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the filter. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. 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 filter. Avoid pouring water where the coffee grounds meet the filter paper to prevent channel effects.

Leave a circle of space when pouring to the outermost edge of the coffee grounds, then pour 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: Latiwí Estate Natural Process

FrontStreet Coffee's iced pour-over guide for Latiwí Estate Natural Process:

Colombian Latiwí Estate Natural Process, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of coffee powder, 150g of ice cubes, 150g of hot water. Water temperature should be 1°C higher than the normal 90°C recommendation for pour-over coffee. The normal Fuji grinder setting is 3.5, but for iced pour-over, grind slightly finer by half a notch to Fuji 3. We recommend a powder-to-(water+ice) ratio of 1:15.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a fine but high water column, applying force to stir and impact, causing the coffee grounds to tumble thoroughly. However, be careful not to let the liquid level get too high or touch the filter paper at the edges.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473