How to Adjust Grind Settings for Pour-Over Coffee from Colombia's Santa Marta Sierra Nevada

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The coffee-producing region between Colombia's Santa Marta and Sierra Nevada mountains boasts rich soil and abundant sunlight, making it particularly suitable for coffee cultivation and processing. The Santa Marta Sierra Nevada mountain range is truly a treasured land for growing fine coffee. The Sierra Nevada snow mountain possesses an unparalleled unique microclimate, balancing sunshine and appropriate rainfall, creating temperature differences between morning and evening that enhance the richness and complexity of coffee flavors. The coffee beans are full-bodied with rich flavors, low acidity, and deep character.

Colombia • Santa Marta • Sierra Nevada (Fair Trade, Organic Cultivation)

Flavor Characteristics:

Delicate mouthfeel with notes of dragon fruit, almond, milk chocolate, and a subtle licorice aftertaste. Medium body and low acidity.

Coffee Background:

AsoProKia is an abbreviation of the Spanish words "Asociación de Productores, Kia." The word "Kia" itself comes from the Arhuaco Creole language, meaning "nature" or "authentic."

The Arhuaco are an indigenous people of Colombia, an agricultural tribe spanning across dense forests and fertile valleys in northern Colombia. This name was chosen to demonstrate AsoProKia cooperative's harmonious relationship with the Arhuaco people.

Kia organically cultivated coffee, grown from the highland streams flowing down from the Santa Marta Sierra Nevada mountains, possesses unique flavors and aromas. They grow between 1,300 and 1,800 meters in Pueblo Bello, Cesar.

Cooperative Background:

For decades, producers in the Santa Marta Sierra Nevada mountains have faced tremendous sacrifices and various hardships to cultivate high-quality coffee.

To improve the conditions of these farmers, the "Santa Marta Sierra Nevada Rural Producers Association" ("ASOPROAGROCASN") was established with the support of the Specialty Coffee Assistance Program from the Departmental Committee of Coffee Growers of Cesar and La Guajira.

This project aims to restore, develop, and protect ecosystems under the Japanese Oil Pump Corporation, Japanese Agricultural Standards, European and American National Fair Market Ecological Production Standards.

While respecting the worldview of the Arhuaca people, our main purpose is to implement social investments where our growers cultivate Kia coffee without affecting flora and fauna. Seeking to improve our Sierra Nevada environment as the primary objective, AsoProKia coffee cultivation proposes a balanced ecosystem and the protection of archaeological and ancestral wealth—we must protect the greatest heritage that constitutes our land.

How to Brew Colombian Coffee [Santa Marta Sierra Nevada] Perfectly?

FrontStreet Coffee Pour-Over Reference:

Measure 15g of Santa Marta Sierra Nevada 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 (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, pour water for the second time. During the second pour, like before, pour in clockwise circles centered on the dripper's middle. The water stream should not hit where the coffee powder meets the filter paper to avoid channeling effects.

When pouring to the outermost circle of coffee powder, leave one circle, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese Ice Pour-Over [Santa Marta Sierra Nevada]

FrontStreet Coffee Ice Pour-Over [Santa Marta Sierra Nevada] Reference:

Colombian Coffee [Santa Marta Sierra Nevada], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g 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 - Fuji 3 setting. Recommended powder-to-(water+ice) ratio of 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, applying force to stir and impact, allowing the coffee powder to fully tumble. However, be careful that the liquid level doesn't get too high and don't hit the edge filter paper.

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

Important Notice :

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