Quick Answer
For the cleanest expression of Finca San Antonio's peach and floral notes, brew it as a pour-over with water just off the boil and a slightly finer grind than you'd use for other light roasts.
Why Brewing Method Matters for This Coffee
Finca San Antonio is a light-roasted, washed Gesha from Nariño, Colombia. Light roasts preserve the bean's delicate aromatics, but they also mean the coffee is more sensitive to extraction. A pour-over brewer gives you control over water temperature and flow, which helps you bring out the peach and orange marmalade notes without over-extracting bitterness.
If you prefer a fuller body, an immersion brewer like a French press can work too, but expect the cup to be slightly heavier and the florals a bit less pronounced. The trade-off is convenience versus clarity.
How to Brew Finca San Antonio for Best Flavor
- Measure and grind: Use a 1:16 coffee-to-water ratio (e.g., 20 g coffee to 320 g water). Grind to a medium-fine consistency, similar to table salt. If your grind is too fine, the brew will taste bitter; too coarse, and it will be weak and sour. Check that your grind looks uniform—no large boulders or fine dust.
- Heat water to 200–205°F (93–96°C): Since this is a light roast, slightly hotter water helps extract the sugars. If you don't have a gooseneck kettle, a regular kettle works, but pour slowly. Water that's too hot can scorch the coffee, making it taste ashy. Let boiling water sit for 30 seconds to drop to the right range.
- Bloom and pour in stages: Pour just enough water to saturate the grounds (about twice the coffee weight), then wait 30–45 seconds. After the bloom, pour in slow circles, starting from the center and moving outward. Avoid pouring directly onto the filter paper, as that can bypass the coffee and dilute the cup. If the bloom looks flat, your beans may be stale—check the roast date.
- Control your total brew time: Aim for a total brew time of 2:30 to 3:30 minutes. If it finishes too fast, grind finer next time; if it drags past 4 minutes, grind coarser. Consistent timing helps you repeat the same great cup. Keep a timer handy and note the time so you can adjust.
- Taste and adjust: After brewing, let the coffee cool slightly before tasting. Notice the peach and floral notes. If it tastes sour, your extraction was too low—try a finer grind or hotter water. If it tastes bitter, your extraction was too high—go coarser or cooler. Change only one variable at a time to learn what works.
Product Spotlight
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Finca San Antonio: This coffee comes from Nilson Lopez’s farm, which has a long history of winning Colombia’s competitive Cup of Excellence. It is a traditional washed Gesha with clean flavors of peach, orange marmalade, and beautiful florals. Knowing the farm's pedigree and the washed process helps you expect a very clean, tea-like cup, so you can adjust your brew to avoid muddying those delicate notes.
Finca San Antonio
