How Does Washed Colombian Coffee Bean Taste? A Step-by-Step Tutorial for Pour-Over Coffee

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FrontStreet Coffee - Colombian Pour-Over Steps Sharing

Colombia is the world's third-largest coffee producer and exporter and enjoys wide global recognition. Located in the northwest of South America, Colombian coffee is world-renowned for its quality, smooth taste, and high grade. All of this depends on Colombia's extremely suitable climate, which provides a true "natural pasture" for cultivating green coffee. Planting altitudes in the thousands of meters and abundant annual rainfall are well suited to coffee growing, and with a mild climate and humid air, coffee can be harvested year-round. That is why Colombian coffee is of superior quality and its reputation is so deeply implanted in people's minds.

One of Colombia's most famous producing regions is Nariño. It lies in southern Colombia, bordering Ecuador to the west, the famous Cauca producing region to the north, and the Huila producing region to the east. Together, Cauca, Huila, and Nariño form the three major producing areas of southern Colombia. Nariño has always been known for producing high-quality coffee, with a flavor profile of rich fruit acidity, good sweetness, a moderate body, and abundant nutty character.

Colombia Nariño Supremo SC17/18 Washed FNC Certified

Region: Colombia Nariño Supremo SC17/18

Grade Classification: Supremo

Variety: Caturra, Castillo, Others

Altitude: 1860m~2220m

Processing Method: Washed FNC Certified

Flavor Characteristics: Green Apple, Maple Syrup, Caramel, Longan, Milk Chocolate, Cream, Well-Balanced

Pour-Over Steps

Step 1:

Prepare hot water and weigh 18g of coffee beans (using a 1:15 ratio as an example). Fold the filter paper and place it in the dripper. Rinse the filter paper and dripper with hot water: the paper has a taste of its own, and rinsing helps avoid affecting the coffee's flavor while also letting the paper and dripper fit together better (one of the key techniques).

Step 2:

Preheat the dripper and server at the same time to keep the coffee from cooling during filtration, since temperature affects flavor.

Step 3:

Grind (a coarseness similar to raw sugar), pour the grounds into the dripper, and gently tap to make the bed even and flat, which helps extraction stay uniform.

Step 4:

Slowly pour 85-90°C hot water (depending on the coffee's roast degree and grind coarseness) from the center of the grounds, avoiding the filter paper (one of the key techniques, requiring practice to control water flow size and speed perfectly). When the grounds are basically soaked and the server begins to show drips of coffee, stop pouring and let it bloom for 30-45 seconds (one of the key techniques). The purpose of blooming is to release the gases in the coffee, mainly carbon dioxide. Once they are released, the coffee particles absorb water evenly and become saturated, allowing even extraction. Visually, you will see the bed expand.

Step 5:

After blooming ends, start pouring hot water in circles from the middle (in one or several pours). The stream cannot be too large or too fast and must stay continuous. This also requires professional training to achieve perfect water-flow control. At this stage the grounds fully filter and brew, and oils, soluble substances, and aromatic compounds continue to be released, filling the air with an intoxicating aroma.

Step 6:

Stop pouring when you reach 270ml, then warm the cup and taste.

In summary: FrontStreet Coffee is a coffee research workshop, happy to share coffee knowledge with everyone. We share without reservation just to help more friends fall in love with coffee. Every month there are three low-discount coffee activities, because FrontStreet Coffee wants more friends to drink the best coffee at the lowest price. This has been FrontStreet Coffee's mission for 6 years.

FrontStreet Coffee Recommendation

Colombia covers a wide range of uses, and if you want to taste the region for yourself, FrontStreet Colombia Huila is a good place to start. Huila, in the southern Central Cordillera, is the country's most famous specialty coffee region: a hilly, mountain-ringed area planted above 1,500 meters, where Colombia's most important rivers converge and bring abundant water and humidity. Roasted medium-dark, this washed Huila highlights sweet black chocolate and nut notes, moderate oils, and a full body. It suits pour-over and French press, and also works in a moka pot or home espresso machine for Americano and latte.

For a modern, fruitier take on Colombia, FrontStreet Colombia Diviso Sidra is made using an anaerobic natural process, a low-oxygen or oxygen-free fermentation in a pressure-resistant stainless steel tank where temperature, time, and pH are controlled. Anaerobic fermentation converts more tropical fruit aroma into the bean, and a medium-light roast delivers a complex, heady mix of passion fruit, grape, apricot, and dried fruit across pour-over, cold brew, drip bags, and moka pot.