How Do You Brew Rainforest Alliance Certified Coffee?
The Colombia Finca La Esperanza natural Pink Bourbon from Cauca Valley carries Rainforest Alliance certification alongside organic farming at 1,510 to 1,710 meters. Its wine-like aroma leads into tropical fruit and mixed fruit tea notes, with juicy peach, passion fruit, papaya and mango acidity appearing mid-cup, finished by a light roast profile that keeps the layers distinct rather than muddy.
For pour-over, 15 grams of medium grounds slightly coarser than table salt meet 89°C water in a V60 at roughly 1:15. Bloom to 30 grams within 15 seconds, pour again at one minute, and finish at 220 grams by 2 minutes 20 seconds. These Rainforest Alliance coffee beans also work well as a Japanese iced pour-over for warmer days.
Front Street Coffee presents the Colombia Hacienda Hope natural two-tone Bourbon, noted for its rich wine aroma and tropical fruit notes. This article first introduces the bean's origin, processing method, and flavor characteristics, then explains in detail how to extract it using pour-over and Japanese iced pour-over methods, and provides reference parameters and operating steps to help coffee enthusiasts brew a cup of layered two-tone Bourbon at home.
Front Street Coffee · Colombia Two-Tone Bourbon Natural
Colombia La Esperanza Bourbon Bicolor Natural
Coffee Bean Profile
Country: Colombia
Region: Cauca Valley
Producer: Hacienda Hope
Processing Method: Natural
Variety: Two-Tone Bourbon
Altitude: 1,510-1,710 meters
Other: Organic farming, Rainforest Alliance Certified
Roast Level: Light Roast
Flavor Characteristics
Both dry and wet aromas have a rich wine fragrance.
When sipped, besides the wine aroma, it also carries ripe fruit, fruity beer, and mixed fruit tea aromas.
In the middle and late stages, it develops a sweet and juicy acidity of tropical fruits such as peach, passion fruit, papaya, and mango, with complex layers.
How to brew Front Street Colombia Coffee [Front Street Hacienda Hope Natural Two-Tone Bourbon] well?
Front Street Coffee pour-over reference: Weigh 15g of [Front Street Hacienda Hope Natural Two-Tone Bourbon] coffee grounds, pour into the grinder for medium grinding. The ground particles are slightly coarser than table salt. We use a BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, V60 dripper extraction, recommended coffee-to-water ratio about 1:15.
Using the center of the dripper as the pivot, pour the hot water from the gooseneck kettle in a clockwise circular motion. Start timing when brewing begins. In 15 seconds, pour the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, do the same as before, using the center of the dripper as the pivot and pouring in a clockwise circular motion. Do not let the water stream hit the area where the coffee grounds meet the filter paper, to avoid channeling.
Pour until the coffee grounds reach the outermost ring, leaving one ring, then pour back toward the center in circles. At 2 minutes and 20 seconds, pour the coffee to 220g, and the brewing is complete.
| Japanese Iced Pour-Over [Front Street Hacienda Hope Natural Two-Tone Bourbon]
Front Street Coffee iced pour-over [Front Street Hacienda Hope Natural Two-Tone Bourbon] reference:
Colombia Coffee [Front Street Hacienda Hope Natural Two-Tone Bourbon], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)
20g grounds, 150g ice cubes, 150g hot water. Water temperature is 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use a Fuji Royal setting of 3.5; for iced pour-over, use a slightly finer half-step—Fuji Royal setting 3. Recommended coffee-to-(water + ice) ratio 1:15.
Bloom water amount 40g, bloom time 30 seconds.
Pour in stages: first stage 60g water, second stage 40g water. Use a relatively thin but high pouring stream, with strong stirring and impact, so that the coffee grounds tumble fully. However, note that the liquid level should not be too high, and do not pour onto the edge filter paper.
The entire extraction time is also about 2.5 minutes (close to the usual extraction time for 20g grounds).
The above content is compiled by CoffeeHunters, a coffee news website.
