Is Colombian Coffee Acidic? A Guide to Pour-Over Coffee Flavor and Taste Profile

FrontStreet Coffee - Colombian Coffee Flavor & Paraíso Estate Pink Bourbon Brewing Guide

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Colombian coffee represents one of the most exemplary varieties in the coffee world. As a traditionally dark-roasted coffee, it offers intense and memorable flavors. Colombian coffee boasts rich and full-bodied aroma, complemented by bright, high-quality acidity and excellent balance. It sometimes presents nutty notes with an endless aftertaste. Both in appearance and quality, Colombian coffee is exceptionally superior.

Colombian Coffee Culture

Located in northwestern South America, Colombia borders the Pacific Ocean to the west and the Atlantic Ocean to the east. It shares boundaries with Panama to the northwest, Venezuela to the east, Brazil to the southeast, Peru to the south, and Ecuador to the southwest.

In 1808, a priest first introduced coffee to Colombia from the French Antilles via Venezuela. Today, the country is the world's second-largest coffee producer after Brazil, the largest exporter of Arabica coffee beans, and the world's largest exporter of washed coffee beans.

Colombian coffee is one of the few origin coffees sold worldwide under a country name. In terms of quality, it has earned unparalleled praise that other coffees cannot match. Colombian coffee, originating from Colombia, releases a sweet fragrance after roasting. It possesses excellent characteristics with sweetness balanced by acidity and moderate bitterness. Due to its appropriate concentration, it is often used in premium coffee blends.

Colombian coffee offers a uniquely bitter experience, where clarity and astringency mirror life itself, while bitterness becomes essential in human existence. The lingering fragrance at the base of the tongue represents a complete reflection on past experiences. Bitterness represents pain, clarity brings tranquility, and the final fragrance becomes a spiritual triumph.

FrontStreet Coffee - Paraíso Pink Bourbon Brewing Guide

1. Dripper: V60

2. Water Temperature: 88-90°C

3. Grind Size: Medium-fine (BG 5R: 58% pass-through rate on China standard #20 sieve), equivalent to granulated sugar

4. Coffee-to-Water Ratio: 1:15

Extraction Method: Using 15g of coffee, bloom with 30g of water for 30 seconds. Continue pouring to 118g, then wait until the water level drops to just above the coffee bed before continuing to pour to 227g. Remove the dripper when the water level drops to just above the coffee bed. Total extraction time: 2 minutes.

Flavor Profile: Overall clean and balanced, feeling relatively light and smooth, with flavors of peach, plum, grapefruit, cream, roasted almonds, and cocoa. The aftertaste features persistent tea and floral notes.

Important Notice :

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