Which Colombian Coffee is Recommended and What's the Optimal Water Temperature for Pour-Over?

FrontStreet Coffee - Colombian Coffee Regions Flavor and Brewing Parameters

Northern Region

In northern Colombia, you'll find coffee production areas including Santander, Norte de Santander, La Guajira, Magdalena, and Cesar. According to Juan Carlos, 62,500 producers grow coffee on 129,500 hectares of land.

Additionally, according to Colombia's National Coffee Growers Federation, coffee in the northern region exceeds 9° latitude, with growing conditions similar to Central America: low latitude and high temperatures. On the other hand, in the Sierra Nevada de Santa Marta mountains as well as in Santander and Norte de Santander regions, crops are more exposed to sun, so producers tend to use more shade-growing methods. According to the National Coffee Growers Federation, coffee produced in these regions has lower acidity.

North-Central and South-Central Regions

In Colombia's north-central and south-central regions, there are producing areas including southern Antioquia, Boyacá, Caldas, Chocó, Risaralda, Quindío, northern Valle del Cauca, Cundinamarca, and northern Tolima. Antioquia is Colombia's second-largest coffee-producing region, while Tolima is the third-largest region. Both areas belong to the country's very renowned producing regions.

Southern Region

The southern region of Colombia is close to the equator, where coffee grows in higher mountainous areas. This is a high-quality coffee growing region: coffee is famous for its higher acidity and unique cup profile. In the southern region, 211,000 producers grow coffee on 282,000 hectares of land. This makes the average size of coffee estates in this region much smaller than in other parts of the country.

Colombia LA PALMA & EL TUCAN

Finca La Palma & El Tucán, Colombia

Country: Colombia

Region: Huila

Estate: La Palma & El Tucán

Processing Method: Lactic Natural

Altitude: 1650 meters

Variety: Catuai

Dripper: Hario V60

Water Temperature: 90°C

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-fine grind (BG 5R: 58% pass-through rate on China standard #20 sieve)

Brewing Method:分段式萃取. 15g coffee dose, bloom with twice the coffee weight in water. When the surface of the coffee bed changes from wet to dry, you can end the bloom, about 30 seconds.分段 at 121g, when the liquid level drops and is about to expose the coffee bed, continue pouring to 226g and stop the water. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from the beginning of bloom) Extraction time is 1'45".

Flavor: Entry is citrus, strawberry, and lemongrass acidity, with honey and raisin sweetness. The mid-section has cream and nuts, with black tea finish.

Knowledge Bonus: Colombia is the world's third-largest coffee exporting country, mainly producing Arabica coffee, and is also the country that exports the most Arabica beans.

Important Notice :

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Tel:020 38364473