Colombian Pour-Over Coffee: Brewing Ratios and Techniques

FrontStreet Coffee's Colombia Isabella Pour-Over Parameters

Pink Bourbon was first planted in the Huila region, initially intercropped with other varieties such as Bourbon and Caturra before later being harvested and processed on its own. When the cherries ripen they take on a romantic pink color, yet holding that pink is far from easy: the fruit's final shade is decided by recessive genes in the pollen grains. Hybrid pollen carries both the yellow genes that lean toward Yellow Bourbon and the red genes that lean toward Red Bourbon, all of them recessive and prone to interfering with one another. That is why Pink Bourbon is considered such a rare variety.

The rare Pink Bourbon is equally special in the cup. Where typical Bourbon varieties taste somewhat flat, this Pink Bourbon offers fresh floral aromatics, a blueberry and green-grape-juice sweetness, cherry notes through the middle and a brown-sugar finish. Its acidity is a complex blend of citrus and berry fruit.

Brewing Instructions

Recommended brewing method: Pour-over

Dripper: Hario V60

Water temperature: 90°C

Dose: 15 grams

Ratio: 1:16

Grind size: Medium-fine (BG 6k: 58% pass rate through a China standard #20 sieve)

Brewing technique: Segmented extraction

Use 34g of water for a 40-second bloom. Continue pouring with a small, circular water flow to 127g for the first segment. When the water level drops and is about to expose the coffee bed, pour on to 240g and stop. When the water level again drops and is about to expose the bed, remove the dripper. (Timing starts at the beginning of the bloom.) Total extraction time is 2'00".

Flavor profile: The entry reveals the acidity of dark plum and berries. As the temperature shifts, nutty aromas, caramel and cream appear, with a distinct lemon acidity in the mouthfeel.

END

FrontStreet Coffee Recommendation

FrontStreet's Colombia Huila is a washed single origin from the country's most celebrated specialty region, roasted medium-dark so that black chocolate and nutty sweetness lead, with moderate oil and a full body. It is versatile enough for pour-over and French press, and also works well in a moka pot or an espresso machine, making an easy-drinking Americano or latte. For something more fruit-forward, FrontStreet's Finca La Divisa Sidra is processed as an anaerobic natural and roasted medium-light, releasing complex tropical aromas of passion fruit, grape and apricot whether brewed as pour-over, cold brew, drip bag or moka pot. Home espresso users may also enjoy FrontStreet's Signature Espresso Blend, which pairs Brazilian creamy nuttiness with Colombia's dark chocolate bittersweetness and pulls a fine golden crema, ideal for a rich, smooth latte.