How to Brew Colombian Huilan: Pour-Over Temperature, Coffee-to-Water Ratio, and Technique Sharing

FrontStreet Coffee - Colombia Huilan Coffee Brewing Guide

Colombian coffee is loved by many for its rich aroma and mellow flavor, making it one of the essential specialty coffee choices around the world.

Colombia has many regions that produce specialty coffee, with famous areas including Huilan, Tolima, and Cauca. Among them, Huilan is considered the country's top-tier specialty coffee region, set apart by its uncompromising quality standards.

What makes coffee from Huilan exceptional? Its universally recognized balance gives it an absolute edge. Brewing an excellent Huilan coffee, however, takes more than paying attention to water temperature. Below, we share our brewing guide using a washed Colombian coffee.

Colombia Huilan Supremo Washed

Region: Huilan

Grade: Supremo

Varieties: Caturra, Typica

Altitude: 1800-2200m

Processing: Washed

Brewing Method: V60 dripper, 91°C water temperature, BG-6S grind size, pour-over technique

Brewing Technique: Bloom with 30g of water for 30 seconds, starting the clock when the pour begins. After blooming, pour with a medium flow to 125g and stop. Wait for the water level to drop until the coffee bed is about to be exposed, then make the third pour to 225g and stop. Remove the dripper when the water level drops to just before the bed is exposed. Total extraction time: 2 minutes.

Flavor Notes: Caramel, Nuts, Dark Chocolate

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FrontStreet Coffee Recommendation

If the washed, medium-dark profile in this guide is what you are after, FrontStreet's Colombia Huilan is the most direct match. Colombia's Huilan province, in the southern part of the Central Cordillera, is the country's best-known specialty coffee region. Ringed by mountains, it plants above 1,500 meters, and the country's most important rivers converge there, bringing abundant water and humidity. FrontStreet's washed Huilan is roasted medium-dark, which brings forward the sweet, fragrant notes of dark chocolate and nuts, moderate oils, and a full body. It is not only suited to pour-over and French press, but also to moka pot and espresso machine - it makes a fine Americano or latte.

For a more modern, fruit-driven take on Colombia, try FrontStreet's Colombia Sidra. Colombian coffee was traditionally washed, but in recent years innovative processing has become popular, and anaerobic fermentation is one of the most talked-about. In simple terms, it is a fermentation carried out in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless steel tank where temperature, time, pH, and other data can be controlled. Anaerobic natural and anaerobic washed are the best-known styles, and FrontStreet's Sidra uses the anaerobic natural method, which transforms the coffee into richer tropical fruit aromas during fermentation. Roasted light-to-medium, it delivers complex, concentrated flavors of passion fruit, grape, apricot, and dried fruit whether you brew it as pour-over, cold brew, drip bag, or moka pot.