Colombian Coffee Brewing: Sharing Pour-Over Ratios and Techniques

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FrontStreet Coffee - Colombia Pour Over Sharing

Nariño Department (NARINO) Capital: Pasto; The best varieties are grown in this area, and their quality is astonishingly good. However, growing coffee in this high-altitude mountainous region presents extreme challenges. Located near the equator's latitude, warm and humid air currents from the Pacific ensure the growth of coffee trees. This region is characterized by typical small-scale farming, with over 40,000 coffee growers producing exceptionally high-quality coffee beans, of which 17% are of the Castillo variety.

Colombia

Origin: Consaca, Narino, Colombia

Variety: Castillo

Processing Station: El Plan

Altitude: 1,689 meters

Processing Method: Natural Fermentation, Washed and Sun Dried

Pour Over Method: V60 dripper, grind setting BG-6S, water temperature 91°C

Begin with a 30g bloom for 30 seconds. Start timing when water injection begins. For the second pour, continue until reaching 125g, then wait until the water level drops to just expose the coffee bed. For the third pour, continue until reaching 225g and stop. Wait until the water level drops to just expose the coffee bed, then remove the dripper. Total extraction time: 2:00.

In summary: FrontStreet Coffee is a coffee research institute dedicated to sharing knowledge about coffee with everyone. We share without reservation to help more friends fall in love with coffee. Each month, we hold three low-discount coffee events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for the past 6 years!

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