How do Salvadoran Himalayan coffee come from? how do Salvadoran coffee beans grade?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

El Salvador Finca Himalaya

Country: El Salvador

Manor: Himalayan Manor

Production area: Santa Ana

Altitude: 1580Murray 1720m

Variety: red bourbon, Tiebika

Processing plant: El Divisadero

Flavor: plum, brown sugar, red wine acidity

Factory name: coffee front street cafe location: Guangzhou Yuexiu District Baoanqian Street 10 factory contact information: 38364473 ingredients table: home baking shelf life: 30 net content: 227g packaging: raw and ripe degree of bulk coffee beans origin: El Salvador coffee types: other

About Project Origin

The winner of the Sasa Sestic,2015 World Barista Competition and his business team ONA Coffee started a raw bean shopping program called Project Origin three years ago. The project works directly with coffee growers in poor countries and regions to improve their production conditions and give them a purchase price 20% higher than the fair trade price.

The original intention of the project also includes strengthening the links between roasters and coffee farmers and guiding coffee farmers to grow high-quality coffee beans. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.

Bourbon coffee was originally grown on the island of Reunion, which was also known as bourbon le Bourbon before 1789. Generally speaking, bourbon is a coffee tree that belongs to a branch of Arabica species, generally bearing red fruit, called red bourbon, in addition to yellow bourbon, orange bourbon, yellow bourbon relatively low yield, but better quality.

Tiebika (Typica Tibikati pickup) is the species name of coffee beans and is one of the oldest varieties of Arabica. Iron pickup, also known as the old variety of small-grain coffee, its yield is less, cultivation is difficult, so the price is much higher than ordinary small-grain coffee. Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere.

Treatment: half-sun

Located in Santa Ana, a famous producing area in the Apaneca Mountains at an altitude of 1500 meters, Himalayan Manor is one of the few estates managed by Aida Batlle. The main varieties planted are bourbon.

The coffee beans from the estate are washed at Mauricio Salaverria's El Divisadero processing plant in Ataco, and then evenly dried in an African elevated shed bed with the help of sun and ventilation. Following the career of his parents and grandparents, Mauricio has been associated with coffee since childhood, especially focusing on the cultivation of boutique coffee.

Hand-washed El Salvador. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Flavor description: red wine, sour plum, brown sugar, full taste and long finish