How to Brew the Perfect Cup of Colombia La Esmeralda Wush Washed Pour-Over Coffee

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I heard about a Colombian natural process coffee bean with an adorable variety name called Wush Wush.

Since getting into coffee, natural and washed processes have been the most common processing methods, basically used by estates or small farmers in all coffee-producing countries.

Only Colombia rarely has natural process beans, let alone honey-processed ones.

Colombia Blue Sapphire Estate WUSH WUSH Honey Process

Origin: Colombia

Processing Method: Honey Process

Altitude: 1900-2100 meters

Variety: WUSH WUSH

(The green beans have an almost perfect appearance with virtually zero defects)

About the Wush Wush Variety

According to records, Wush Wush is a variety originally from the small town of Wushwush in southwestern Ethiopia. It's a low-yield variety primarily grown in the areas around Wushwush and Bonga. Because of this, the world knows very little about this variety, only that approximately 30 years ago, she took root in Colombia, carefully cultivated and nurtured by Colombian small-scale coffee farmers. In terms of flavor expression, she shares many flavor similarities with Geisha, but in terms of texture and acidity, she is richer and fuller than Geisha.

How to Brew Colombian Coffee [Blue Sapphire Estate Wush Honey Process] Perfectly?

FrontStreet Coffee's Pour-over Reference: Weigh 15g of [Blue Sapphire Estate Wush Honey Process] coffee powder, pour into a grinder and grind to medium, with particles 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 around 1:15.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper, start timing when brewing begins, brew to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, same as before, pour in clockwise circles centered on the middle of the dripper, avoid pouring water on the area where coffee powder meets the filter paper to prevent channel effects.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the middle. At 2 minutes and 20 seconds, brew the coffee to 220g, completing the coffee brewing.

Japanese-style Ice Pour-over [Blue Sapphire Estate Wush Honey Process]

FrontStreet Coffee's Ice Pour-over [Blue Sapphire Estate Wush Honey Process] Reference:

Colombian coffee [Blue Sapphire Estate Wush Honey Process], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g coffee powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a notch - Fuji 3 setting. Recommended coffee-to-(water+ice) ratio is 1:15.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but high water column,用力搅拌冲击, to fully agitate the coffee powder, but be careful not to let the liquid level get too high, and avoid pouring on the edge filter paper.

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473