How to pour over Colombia: Gerson Mora. It is a high-acidity coffee from Huila, Colombia.

High acidity shows up best through paper. The brightness stays clear instead of muddy.

1. Rinse the paper filter and dump that water.
2. Use about 1g of coffee for every 16g of water.
3. Bloom with twice the coffee’s weight in water for 30 to 45 seconds.
4. Pour in slow circles and finish around 3 to 4 minutes.

How to brew Colombia: Gerson Mora in an AeroPress. It is a high-acidity coffee from Huila, Colombia.

1. Rinse the paper filter. Use about 15g of coffee and 220g of water at 200°F.
2. Steep for 1 to 2 minutes.
3. Press gently for about 30 seconds.
4. Stop when you hear a hiss. Pressing the last bit adds bitterness.

How to drip brew Colombia: Gerson Mora. It is a high-acidity coffee from Huila, Colombia.

1. Grind medium, a little coarser than table salt.
2. Use about 1g of coffee for every 16g of water.
3. Brew with filtered water.
4. If it tastes bitter, grind coarser. If it tastes sour, grind finer.

How to French press Colombia: Gerson Mora. It is a high-acidity coffee from Huila, Colombia.

High acidity can taste sharp when it’s brewed hot. This method softens that snap and keeps the fruit.

1. Heat water to about 200°F.
2. Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
3. Pour, stir, and steep for 4 minutes.
4. Press slowly and pour. Don’t let the coffee sit on the grounds.

How to cold brew Colombia: Gerson Mora. It is a high-acidity coffee from Huila, Colombia.

High acidity can taste sharp when it’s brewed hot. This method softens that snap and keeps the fruit.

1. The best way to prepare cold brew is a coarse grind and a long steep in cold water.
2. Use 1 part coffee to 8 parts water for a concentrate, about 80g coffee to 640g water.
3. Stir, cover, and steep in the fridge for 12 to 16 hours.
4. Filter gently, then dilute about 1:1 with water or milk and serve over ice.