How to Brew Filter Coffee with LA CUMBRE: A Step-by-Step Recipe

If you've recently purchased a bag of LA CUMBRE from THE BARN Coffee Roasters, you're in for a treat. This Colombian single-origin coffee is known for its bright acidity, caramel sweetness, and clean finish—making it an ideal candidate for filter brewing methods like pour-over. In this guide, we'll walk you through a simple, repeatable recipe to unlock the full potential of LA CUMBRE using a Hario V60 Ceramic Drip.

Whether you're a seasoned home barista or just starting your specialty coffee journey, this step-by-step recipe will help you achieve a balanced, flavorful cup every time. We'll cover grind size, water temperature, pouring technique, and timing—all tailored specifically to LA CUMBRE.

Why LA CUMBRE Works So Well for Filter Coffee

LA CUMBRE is a washed Colombian coffee from the Huila region, known for its consistent bean quality and flavor clarity. The washed processing method highlights the coffee's natural sweetness and bright acidity, making it perfect for pour-over methods that emphasize clean, nuanced flavors. When brewed correctly, you can expect notes of red apple, brown sugar, and a silky body.

The medium roast level of LA CUMBRE also makes it forgiving for home brewing. Unlike very light roasts that require precise temperature control, LA CUMBRE extracts evenly even with slightly variable pouring. This makes it an excellent choice for both beginners and experienced brewers looking for a reliable daily driver.

• Tasting notes: red apple, brown sugar, medium body
• Process: washed
• Roast level: medium (ideal for filter)

The Equipment You'll Need

To brew LA CUMBRE as a filter coffee, you don't need a lot of fancy gear. A simple pour-over setup will do. We recommend the Hario V60 Ceramic Drip because its spiral ridges promote even extraction and allow you to control the flow rate. Pair it with a gooseneck kettle for precise pouring, a digital scale, and a timer.

For grinding, a quality burr grinder like the COMANDANTE C40 LAB SERIES ensures uniform particle size, which is crucial for even extraction. If you don't have a high-end grinder, any burr grinder set to a medium-fine setting will work. Avoid blade grinders as they produce inconsistent grounds.

• Hario V60 Ceramic Drip
• Gooseneck kettle
• Digital scale (0.1g precision)
• Burr grinder (e.g., COMANDANTE C40 LAB SERIES)

Step-by-Step Brewing Recipe for LA CUMBRE

Start by bringing filtered water to 93°C (200°F). While the water heats, weigh 15 grams of LA CUMBRE whole beans and grind them to a medium-fine consistency—similar to table salt. Place a V60 filter in the dripper and rinse it with hot water to remove paper taste and preheat the brewer. Discard the rinse water.

Add the ground coffee to the filter and gently shake to level the bed. Start your timer and pour 30 grams of water in a slow, circular motion to bloom the coffee. Let it sit for 30 seconds. Then, continue pouring in concentric circles until you reach 250 grams total water. Aim to finish pouring by 1:15. Let the water drain through; total brew time should be around 2:30 to 3:00 minutes.

• Coffee dose: 15g
• Water temperature: 93°C
• Bloom: 30g water, 30 seconds
• Total water: 250g (1:16.7 ratio)
• Brew time: 2:30–3:00 minutes

Adjusting the Recipe to Your Taste

The recipe above is a starting point. If your cup tastes sour (under-extracted), try grinding finer or increasing water temperature slightly. If it's bitter (over-extracted), grind coarser or lower the temperature. You can also adjust the coffee-to-water ratio: use 14g coffee for a lighter body or 16g for a stronger cup.

Another variable is pouring technique. A slower, more controlled pour can enhance sweetness, while a faster pour may highlight acidity. Experiment with the number of pours (e.g., a single continuous pour vs. multiple pulses) to find what suits your palate. The beauty of LA CUMBRE is its versatility—it responds well to minor tweaks.

• Sour? Grind finer or increase temp by 1-2°C
• Bitter? Grind coarser or decrease temp by 1-2°C
• Try a 1:15 ratio (15g coffee to 225g water) for a more concentrated cup

Now you're ready to brew a delicious cup of LA CUMBRE filter coffee at home. Remember, the key is consistency—use a scale, timer, and good technique. If you haven't yet picked up a bag, explore the LA CUMBRE product page to order freshly roasted beans from THE BARN. Happy brewing!