How is Natural Process Colombia Sweet Cherry Paradise Estate Pour-Over Coffee? Is Natural Process Colombia Delicious?

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Cauca Department

Cauca is located in the southwestern part of Colombia, accounting for 8% of the country's total coffee production. It is a Colombian coffee origin-certified region with an average altitude of 1,758 meters, with the highest altitude reaching up to 2,100 meters. 80% of Cauca consists of mountainous terrain. The biggest climatic difference from other producing regions is the relatively large temperature variation, with a day-night temperature difference of 11°C and an average daytime temperature of 18°C. This temperature variation is a crucial factor in producing high-quality coffee. The lower nighttime temperatures and relatively higher altitudes slow down the growth rhythm of coffee, allowing coffee beans to more fully absorb the nutrients from coffee cherries, which also contributes to Cauca coffee's better acidity and its renowned special sweetness.

Following Colombia's fine traditions, Cauca coffee is hand-picked and wet-processed. Additionally, while many coffee-producing regions are updating ancient coffee varieties to new ones in pursuit of better disease resistance and higher yields, Cauca region rarely retains Caturra as the predominant variety, along with Typica and Bourbon heirloom varieties.

How to Brew Colombian Coffee [Sweet Cherry Paradise Estate] Well?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [Sweet Cherry Paradise Estate] coffee powder and pour it 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, and V60 dripper for extraction. We recommend a powder-to-water ratio of 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. 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 the first time, pour in clockwise circles centered on the middle of the dripper. Avoid letting the water flow hit the area where coffee powder meets the filter paper to prevent channeling effects.

When pouring water to the outermost circle of coffee powder, leave one circle, then continue brewing circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese-style Ice Pour-over [Sweet Cherry Paradise Estate]

FrontStreet Coffee's ice pour-over [Sweet Cherry Paradise Estate] recommendation:

Colombian coffee [Sweet Cherry Paradise Estate], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use Fuji 3.5 setting, while for ice pour-over, use a slightly finer setting - Fuji 3 setting. We recommend a powder-to-(water+ice) ratio of 1:15.

Bloom with 40 grams of water for 30 seconds.

Segmented pouring: first segment with 60 grams of water, second segment with 40 grams of water. Use a relatively thin but tall water column for pouring, with vigorous stirring impact to ensure the coffee powder rolls thoroughly. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20 grams of powder).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473