Quick Answer
Brew Colombia La Castellana Ice as an iced pour-over using a 1:15 coffee-to-water ratio and a finer grind to highlight its kombucha, cacao nibs, and red liquorice notes without bitterness.
Why Colombia La Castellana Ice Works for Iced Coffee
This coffee from Carlos Arcila's farm in Quindio, Armenia undergoes an anaerobic ice fermentation that produces a clean, wine-like acidity and complex fermented notes. Unlike many single origins that turn harsh when chilled, its pink bourbon cultivar and high altitude (1500 MASL) give it a structure that holds up to dilution and cold temperatures.
The ice fermentation process also reduces some of the harsher acids, so you get a smooth cup even when you brew hot over ice. That makes it a rare single origin that actually improves as an iced coffee rather than just surviving it.
Choosing Your Brew Method
An iced pour-over is the best way to preserve the coffee's delicate fermented character. Cold brew would mute the kombucha and red liquorice notes, while a standard drip machine may over-extract and bring out unwanted bitterness.
If you prefer a stronger, more concentrated base, you can also brew a smaller volume of hot coffee and pour it over a larger amount of ice. Just adjust your grind slightly finer to compensate for the dilution.
How to Brew Colombia La Castellana Ice as an Iced Pour-Over
- 1. Prepare your equipment: You'll need a pour-over dripper (V60 or similar), a paper filter, a gooseneck kettle, a scale, and a heatproof carafe or mug. Fill your serving glass with ice — about 100g of ice for a 250ml final drink. Weigh your ice before brewing so you can adjust the hot water volume accordingly.
- 2. Measure and grind the coffee: Use 18g of Colombia La Castellana Ice ground to a medium-fine consistency (similar to table salt). A finer grind than your usual hot pour-over helps extract enough flavor before the ice dilutes the cup. If your brew tastes weak or sour, grind slightly finer next time. If it tastes bitter or astringent, go coarser.
- 3. Bloom and pour: Start your timer and pour 36g of water (just off the boil, about 200°F) over the grounds. Wait 30 seconds for the bloom. Then pour in slow, concentric circles until you reach 270g total water. Aim to finish pouring by 1:30. Don't let the water level drop below the coffee bed between pours — this stalls extraction and leads to uneven flavor.
- 4. Brew directly over ice: Place your carafe or mug with the pre-weighed ice directly under the dripper. As the hot coffee drips onto the ice, it chills instantly, locking in the aromatic compounds and preventing oxidation. If you pour hot coffee into a separate container and then add ice later, you'll lose some of the delicate fermented notes. Brew directly onto ice for best results.
- 5. Stir and serve: Once the brew finishes (around 2:30–3:00 total), give it a quick stir to ensure even chilling and dilution. Taste and adjust with a splash of cold water if it's too strong. Serve immediately. This coffee is best enjoyed within 10 minutes — the fermented notes fade as the drink warms up.
Product Details
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Colombia, La Castellana Ice: This coffee underwent a 24-hour dry fermentation followed by an anaerobic ice ferment, creating notes of kombucha, cacao nibs, and red liquorice. The ice ferment gives the coffee a naturally sweet, wine-like acidity that remains bright and balanced when brewed as an iced coffee, rather than turning sour or flat.
Colombia, La Castellana Ice
