How to Brew Colombian Huilan Coffee Bean - Pour Over Techniques and Flavor Profile

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FrontStreet Coffee's Hand-Brewed Colombian Huila Coffee Introduction

Colombia's low latitude and high altitude create ideal geographical conditions. With the exception of Bucaramanga's lower altitude, most Colombian coffee is grown at elevations between 1,200-1,900 meters.

While Typica was once Colombia's main coffee variety, the pursuit of disease resistance and high yields gradually led to Caturra and Colombian hybrids becoming the two dominant varieties. Uniquely among Central American coffee-producing countries, Colombia values size—coffee beans are graded by size rather than altitude. The highest grade "Supremo" (17-18 screen) isn't necessarily superior; quality ultimately depends on the specific growing region.

Colombia's premium bean-producing regions are primarily concentrated in the south, including San Augustin and Huila (also translated as Hui Lan, Vera, or Uila). These areas are characterized by delicate acidic aromas, berry notes, caramel fragrance, and abundant sweetness.

Coffee Details

Region: Huila

Special Certification: None

Roast Level: City

Origin: Colombia

Grade: SUPREMO

Wet Aroma: Vanilla, dark chocolate

Growing Altitude: 1,550-1,700m

Processing Method: Washed + mechanical drying

Dry Aroma: Vanilla, hazelnut, dark chocolate, caramel

Coffee Varieties: 64% Castillo, 36% Caturra

Green Bean Appearance: Plump, flat, uniform, clean, dark green

Flavor Profile: Prominent lemon-like fruit acidity with noticeable salivation-inducing quality. The aroma is full and pure with good balance, rich sweetness, moderate bitterness and body, and a long-lasting finish featuring green apple notes.

Brewing Instructions

1. Grind Coffee Beans

Grind 20g of coffee beans to a medium coarseness, slightly finer than sugar granules.

2. Wet the Filter Paper

To prevent affecting the purest flavor of coffee, wetting the filter paper is essential to avoid paper taste influencing the coffee's deliciousness.

3. Add Coffee Grounds

Pour the coffee grounds evenly into the filter cup.

4. Measure Water Temperature

The brewing water temperature should be around 92°C. You can adjust the water temperature based on roast level: light to light-medium roasts at 94-98°C, medium to medium-dark roasts at 90-94°C, and dark roasts at 86-90°C.

5. Bloom

Pour 40g of hot water and start timing. Let it bloom for approximately 30 seconds.

6. Continue Brewing

Continue brewing with hot water. A 1:15 coffee-to-water ratio is optimal, making approximately 300g of brewed coffee from 20g of coffee grounds.

7. Complete Brewing

From bloom to completion, the brewing process should take approximately two and a half minutes. Pay attention to timing to avoid over-extraction, which can lead to off-flavors.

END