Introduction to Pour-Over Methods for Colombian Coffee Beans: High Caffeine Content?

Colombian Coffee: Premium Arabica from Mountainous Regions

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Colombia is the world's third largest coffee producer and exporter (first is Brazil, second is Vietnam) and the world's largest exporter of Arabica coffee beans. Colombia borders Brazil, the largest coffee-producing country, to the east and Panama to the northwest. We know that Panama is famous for Geisha, with the world's best Geisha varieties grown in Panama. This explains why Colombian coffee is synonymous with high-quality coffee. Colombia's main coffee-producing regions are distributed along three "川"-shaped Andes mountain ranges that run north-south. Coffee is grown along the highlands of these mountain ranges, benefiting from unique microclimates, high altitude, and the essence of volcanic ash soil. These natural conditions are perfectly suited for cultivating high-quality Arabica coffee.

FrontStreet Coffee's Colombian coffee beans may not have the unique characteristics of FrontStreet Coffee's Ethiopian Yirgacheffe, but their mellow and rich flavor is equally irresistible, making them an excellent choice for coffee blends.

Colombian Coffee Growing Regions

Currently, Colombia has two main types of growing regions: commercial coffee regions and specialty coffee regions. Commercial coffee is distributed in the central-northern regions of Medellín, Armenia, and Manizales, collectively known as MAM. The high-altitude regions in the south are where specialty coffee is produced, such as the San Augustin region in Huila, Cauca province, Tolima province, and Nariño province (commonly translated as "娜玲珑" in Taiwan).

FrontStreet Coffee's Pour-Over Method for Colombian Coffee Beans

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Rokusuke grinder setting 4

Pour-Over Technique: Water-to-coffee ratio of 1:15, using 15g of coffee grounds. First pour: 25g of water, let bloom for 25 seconds. Second pour: continue pouring until reaching 120g, then pause. Wait until the water level in the coffee bed drops to half, then slowly pour water until reaching 225g total. Extraction time: approximately 2:00 minutes.

Analysis and Flavor Profile

Analysis: Using a three-stage pour-over method to clearly distinguish the flavors in the early, middle, and later stages. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time, allowing for better extraction of the nutty and chocolate notes in the later stages.

Flavor: Multi-layered complexity with overall clarity. The body is relatively light, with a persistent caramel sweetness in the aftertaste and a subtle hint of bitterness.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473