How do you brew coffee from Tambo Estate?

Tambo Estate coffee from Cauca, Colombia, is a washed micro-lot that cups with a creamy body, citrus acidity and brown sugar sweetness, plus apple, caramel, Earl Grey tea and plum. Home brewers can reproduce that profile with a medium grind, moderate water temperature, roughly a 1:15 ratio and staged pours through a V60.

Cauca sits between Nariño and Huila, with coffee grown across 29 districts at 1,758 to 2,100 meters. A dry spell from August to September followed by heavy rains, plus volcanic soil, gives the trees steady conditions. A Japanese iced version uses the same dose poured over ice.

Front Street Colombian Coffee Tambo Estate comes from a micro-lot in the Cauca Department, washed process. In cupping it shows a creamy, full body with citrus acidity, a clean entry, brown sugar sweetness, and notes of apple, caramel, Earl Grey tea, and plum, finishing with fresh lemon-like acidity and a long sweet aftertaste. This article focuses on this bean: first, it outlines the terroir of the Cauca region and Colombia's grading system, then provides Front Street Coffee's complete parameters for pour-over and Japanese iced pour-over, including grind size, water temperature, coffee-to-water ratio, and staged pouring rhythm, helping coffee lovers reliably reproduce its rounded, sweet flavor at home.

Front Street Colombian Coffee Tambo: washed process, creamy full body with citrus acidity, clean entry, and pronounced brown sugar sweetness. In the cup you can catch apple, citrus, caramel, Earl Grey tea, and a faint hint of plum, with a fresh lemon-like acidity at the finish and a long lingering aftertaste.

Colombia Best of Cauca Regional Select El Tambo

Front Street Colombian Coffee Cauca Department Best of Cauca Tambo Micro-lot

Flavor description:

The entry begins with sweet, juicy black plum and dark berry aromas; the mid-palate is like drinking purple grape juice or mulberry juice, with acidity and sweetness bouncing in the mouth, and the finish leaves a candied-fruit-like sweetness.

Cauca Department is one of Colombia's well-known specialty coffee regions, bordering Nariño to the west and Huila to the east.

Coffee cultivation is distributed across 29 administrative districts, at elevations ranging from 1,758 to 2,100 meters.

Like the specialty coffee regions of southern Colombia, this area has fairly high homogeneity in factors such as climate, rainy season, and volcanic soil. A fixed rainfall cycle (a dry season from August to September followed immediately by abundant rainy-season rains) provides favorable conditions for the coffee trees to bear fruit.

High-intensity sunlight and low rainfall coincide with the flowering season (July-August); at this time the region also leaves the equatorial calm belt, providing favorable flowering conditions for the coffee trees. These factors also contribute to the concentrated harvest of the first season the following year.

Compared with other coffee-growing areas in Colombia, what is more variable climatically here is the daytime temperature:

The average daily low can reach 11 degrees, while the average daytime temperature is 18 degrees (average nighttime temperature 4 degrees).

This sharp day-night temperature difference is a boost to the growth of Cauca coffee; the relatively low nighttime average temperature caused by high altitude slows the ripening of the coffee beans, increasing acidity and giving a distinctive sweetness.

Sotara is a small town in central Cauca, and Sotara Volcano belongs to the Andes mountain system, providing the nutrient-rich soil needed for coffee bean growth.

Coffee cultivation in this area covers about 911 hectares and is made up of mountainous terrain and three well-known rivers: the Caueta River, the Cauca River, and the Magdalena River.

Front Street Colombian Coffee aroma: caramel, toffee, milk candy, almond, citrus, orange, grapefruit (rounded and sweet)

Colombia's three Cordillera mountain ranges run north-south through the country and extend toward the Andes. Local coffee farmers plant coffee along the highlands of these ranges, providing production conditions with diverse climates; also, because of variations in terrain and elevation, a large part of Colombia's coffee industry operates under a smallholder production model.

But unlike Central American coffee-producing countries, which mostly grade by growing elevation, Colombian coffee is classified by bean screen size, with Supremo, at 17 screen and above, being the largest, and the next grade being EXCELSO EXTRA, mainly 16 screen.

In the coming years, Colombia's rise to prominence will become increasingly obvious, especially in Colombia's Cauca region, the Best of Cauca.

All the entries in this competition are smallholder lots, meaning every lot is a micro-lot.

The auction proceeds go entirely into the pockets of the smallholders.

Suggested roast level: medium roast

How to brew Front Street Colombian Coffee [Front Street Tambo Estate] well?

Front Street Coffee (FrontStreet Coffee) pour-over reference: weigh 15g of [Front Street Tambo Estate] coffee grounds, pour into the grinder and grind to medium; the ground particles should be slightly coarser than table salt. We use a BG grinder at setting 5R (60% passing a standard sieve), water temperature 89 degrees, extracted with a V60 dripper, recommended coffee-to-water ratio about 1:15.

Using the center of the dripper as the pivot, move the hot water in the pouring kettle in clockwise circles, one circle after another, and start timing when brewing begins. In 15 seconds, pour the coffee up to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, do the same as before: use the center of the dripper as the pivot and pour in clockwise circles, one after another. Do not let the stream hit the place 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 in circles back toward the center. At 2 minutes 20 seconds, the coffee should be poured to 220g, and the brewing is complete.

| Japanese Iced Pour-Over [Front Street Tambo Estate]

Front Street Coffee (FrontStreet Coffee) iced pour-over [Front Street Tambo Estate] reference:

Front Street Colombian Coffee [Front Street Tambo Estate], light-medium roast, BG grinder setting 5M (67% passing a standard sieve)

20g grounds, 150g ice, 150g hot water. The water temperature is 1 degree higher than the 90 degrees recommended for normal pour-over; for normal grinding, a small Fuji setting of 3.5, while for iced pour-over use slightly finer by half a step - small Fuji setting 3. Recommended coffee (water + ice) ratio 1:15.

Blooming water amount 40g, blooming time 30 seconds.

Staged pouring: first stage 60g water, second stage 40g water. Use a relatively thin but tall pouring stream with forceful stirring and impact, so that the coffee grounds tumble fully, but be careful that the liquid level is not too high and does not hit the filter paper at the edge.

The total extraction time is also about 2 and a half minutes (close to the usual extraction time for 20g of grounds).

The above content is compiled by CoffeeHunters, a coffee news website.