How to Make Iced Pour-Over Coffee from Popayan Estate in Cauca, Colombia

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Colombia Supremo Cauca

This green coffee comes from the origin-certified Cauca province in Colombia, with an average altitude of 1758 meters. The biggest difference in climate compared to other growing regions is the relatively large temperature variation, with a day-night temperature difference of 11°C. This temperature fluctuation is a crucial factor in producing high-quality coffee. The lower nighttime temperatures and relatively higher altitude slow down the growth rate of coffee plants, allowing the coffee beans to fully absorb nutrients from the coffee fruit, which results in better acidity and the notably special sweetness of Cauca coffee. Cauca coffee features bright acidity, juicy viscosity, excellent body, and a solid mouthfeel. It is particularly suitable for espresso blends or as a base preferred by Europeans, and also aligns with the European pursuit of romance, leisure, and quality.

Origin Information

Region: Colombia Cauca

Estate: Popayan Estate

Harvest Period: April-June, September-December

Grade: Supremo

Varieties: Bourbon, Caturra, Typica, Others

Growing Altitude: 1800-2100 meters

Flavor Profile: Orange, Roasted Chocolate, Caramel, Mango Sweet, Long Aftertaste, Full Body

How to Brew Colombia Coffee [Cauca Mountain Popayan Estate] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of Cauca Mountain Popayan Estate 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 (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup for extraction, and recommend a coffee-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 cup, start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. During the second pour, like before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water onto the area where coffee powder meets the filter paper to prevent channel effect.

Leave a circle of space at the outermost edge of the coffee powder, then continue brewing in circles toward the center. By 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Iced Pour-over [Cauca Mountain Popayan Estate]

FrontStreet Coffee's iced pour-over reference for Cauca Mountain Popayan Estate:

Colombia Coffee Cauca Mountain Popayan Estate, light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice, 150g hot water. The water temperature should be 1°C higher than the recommended 90°C for normal pour-over. For normal grinding, use Fuji 3.5 setting, but for iced pour-over, grind slightly finer by half a setting - Fuji 3 setting. Recommend powder-to-(water+ice) ratio of 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use relatively fine but high water column to forcefully stir and impact, causing the coffee powder to fully roll. However, be careful not to let the liquid 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 powder).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473