Description of the flavor and flavor of boutique coffee beans washed with bourbon in the Manor of Santa Elena in El Salvador

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Finca Santa Elena Bourbon Washed

St. Elena Manor Bourbon washing

Country: El Salvador

Product name: Santa Elena Manor in the sun

Producing area: Santa Ana Volcano

Grade: SHG

Treatment: washing

Altitude: 1850m

Variety: bourbon

Flavor description: plum, bay leaf, nut biscuit, good cleanliness, thick taste

El Salvador can be said to be the smallest country among the countries of origin in Central America.

Although the output is much less than that of other countries

But the Pacific sea breeze and volcanic environment provide Salvadoran coffee farmers.

Unique planting advantages and diversified flavor performance

At present, the winning variety Pacamara in many cup testing competitions was born in El Salvador.

Among the producing areas of El Salvador

The advantage of soil quality and planting height is located in

Mount Santa Ana, which is 2381 meters above sea level west of the capital

Mount Santa Ana, which is still active, erupted in 2005.

Although it caused heavy economic losses and some casualties to local coffee farmers in that year.

But then these volcanic ash with organic matter provided a very rich source of nutrients for the local soil.

Until now, Santa Ana is still recognized as one of the best producing areas in El Salvador.

Among the Santa Ana producing areas, Saint Elena Manor is one of the few estates at the highest altitude.

The estate is currently run by Mr. Lima and Mr. Don Fernando Lima.

It is currently the third generation of landowners. Mr. Fernando has been young for more than 30 years.

Coffee planting experience of

At present, the main varieties planted in the manor are bourbon and Pacamara.

Mr. Fernando adheres to the principle of maintaining environmental diversity in the concept of manor planting.

As soon as you step into the manor, you can feel the difference from his Salvadoran manor.

The manor maintains a very primitive forest environment.

At the same time, Mr. Fernando also retained a high proportion of old bourbon coffee trees.

Some trees are even more than 15 years old.

For the landowner, these coffee trees are the fruit of painstaking maintenance.

The coffee tree will not be cut down because it is older and has less fruit.

Although these old bourbon trees have less fruit, they can provide a better cup test flavor.

Traditionally, Salvadoran coffee farmers are not so careful about the exposure of coffee fruits.

At the same time, it is also relatively crude in terms of equipment, but Fernando keeps updating many of the equipment in the processing plant.

It makes Santa Elena Manor one of the few estates in El Salvador that use African scaffolding for the sun drying of coffee fruits.

Although the use of African scaffolding equipment in the sun

It tends to stretch longer but can improve the cleanliness and sweetness of the coffee.

At the same time, Mr. Fernando Fernando began to set up his own washing treatment station 15 years ago.

With its own washing treatment station, the landowner can control the subsequent coffee treatment.

At the same time, more detailed batch experiments of honey treatment can be carried out.

At St. Elena's Manor, Mr. Fernando.

After the coffee red fruit is harvested, it will not be peeled or tanned immediately.

Instead, the red fruit is placed in a clean water tank in the treatment plant to improve the sweetness of the coffee.

Finally, the follow-up processing is carried out. Although many excellent batches of washed coffee can be found in El Salvador in the past.

But it is often inferior to other countries in terms of sweetness and mellowness.

Santa Elena Manor is one of the few estates in El Salvador with honey treatment and sun exposure experience.

The owner of the Fernando manor almost reached the point of finding fault with all the details of honey treatment and sun exposure.

These efforts have enabled St. Elena's Manor to win a total of seven C.O.E competitions since 2003.

The top 10 in two Central American competitions organized by the Rainforest Conservation Union.

Santa Elena Manor is located in the Santa Ana Volcano volcano producing area of Santa Ana, west of El Salvador.

Due to volcanoes, the manor soil is very rich in organic matter.

The average elevation of the manor is about 1850 meters and the terrain is steep.

It is one of the highest estates in the area.

At present, the owner of the estate is run by Mr. Don Fernando Lima

Mr. Fernando's idea is to maintain the original traditional planting style of the country as much as possible.

Maintain a wide range of natural agroforestry ecology in the garden except for the necessary pruning and irrigation.

More than 90% of the manors planted bourbon varieties.

At the same time, Fernando also uses modern agricultural management technology to divide the manor into different blocks.

Closely monitor and record the soil quality, fertilization and coffee trees.

In addition to excellent planting, St. Elena Manor also has its own coffee washing facilities.

For farmers with water washing stations, in addition to avoiding price exploitation to outsiders,

The best thing is that the coffee red fruit harvested can be handled more rigorously.

Fernando is very strict in the process of washing, in addition to regularly recording the temperature and humidity of the day.

More attention should be paid to the treatment of coffee and raw beans in the fermentation tank.

This batch is the selected batch in the middle of the harvest season of 2013.

The coffee treated in the middle of harvest has the best quality and flavor.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.