Taste characteristics of Salvadoran coffee beans what are the characteristics of hand-made Salvadoran coffee?

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Salvadoran coffee plays an important role in South America and, like Costa Rica, is the starting place for improved honey treatment. Qianjie Coffee summarizes the coffee flavor of El Salvador as a whole soft, slightly sour, with beautiful sweetness. At the same time, it has a fragrant taste with a slightly sour taste, very soft, pure and without miscellaneous flavor.

Salvadoran coffee distribution

El Salvador is one of the small countries in Central America with a very dense population. The flavor of its coffee is characterized by excellent balance. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee.

Coffee bean cultivation in El Salvador is mainly distributed in five producing areas, generally distributed on volcanic ash-covered mountain slopes or plateaus at an altitude of 1200 meters above sea level. October to March is the coffee harvest and harvest season. Because coffee prefers mild climate, coffee trees in El Salvador are mainly planted in tall shade (shade grown coffee), in order to avoid excessive temperature and direct exposure to the sun, affecting the quality of coffee beans. Salvadoran coffee beans belong to Arabica species, mainly Pacas and Bourbon brands, belong to big beans, with sweet taste and excellent flavor.

Santa Ana volcano producing area

Among the producing areas of El Salvador, the Santa Ana volcano, which is still active, erupted in 2005, which has the advantage of soil quality and planting height, which is located in the Santa Ana volcanic area 2381 meters west of the capital. Although it caused heavy economic losses and some casualties to local coffee farmers in that year, the volcanic ash with organic matter later provided a very rich source of nutrients for the local soil. Santa Ana is still recognized as one of the best producing areas in El Salvador.

Front Street Coffee Salvador Santa Ana Chocolate lover

Coffee producing country: El Salvador (Salvador)

Coffee producing area: Santa Anna (Santa Ana)

Coffee Manor: chocolate Lover Manor (El Guayabo)

Planting altitude: 1450m

Variety of coffee: bourbon

Treatment: 50% washing + 50% honey treatment

Grade: SHB

Production season: 2020

Introduction to the manor

Chocolate Lover Manor is located in a farm in the volcanic area of Santa Ana, El Salvador, at an altitude of 1300 to 1500 meters above sea level. On the hillside of the volcanic belt, there is plenty of moisture and a lot of micro-climate, which makes the coffee grown here with a very fine flavor. This farm is mainly planted with bourbon varieties, stretching on the whole hillside. As the primitive forest in this area is quite intact, the coffee garden is often visited by nearby birds, reptiles and other wild animals.

The owner of the manor uses the jungle planting method and retains many native tree species as shade trees, which also provides a suitable habitat for wild animals, which is an expression of goodwill to the earth's environment. The manor is also very concerned about the lives of farmers and will distribute bonuses to farmers at different festivals to help them live a better life.

Coffee variety

Bourbon is a naturally mutated variety of iron pickup, which belongs to the oldest existing variety of coffee, and the green fruit will appear bright red when it is ripe. Compared with tin card species, bourbon species have wider leaves and denser growth. although the yield is higher than tin card, the harvest time is also 2 years, which can be regarded as a variety with low yield.

Bourbon coffee beans have a high-quality taste, with a good aroma and bright acidity, the finish is sweet, it tastes a bit like red wine.

Treatment mode

Chocolate Lover Manor presents this coffee bean in different ways, using 50% honey treatment and 50% water washing treatment to blend this unique flavor single producing area coffee in El Salvador, with 100% bourbon varieties, with two different treatments, so that the whole coffee flavor is more multi-layered and taste richer.

In terms of treatment, honey treatment first transports coffee beans to a honey processing field about 800 meters above sea level for treatment. the advantage of handling coffee beans at lower elevations is that they are not easy to get clouds, sufficient sunshine and strong ultraviolet rays, so that coffee beans can absorb enough heat and show a very good aroma, and making honey to treat coffee in such a place can fully dry the coffee fruit in a very short time, and the flavor can be more sturdily presented.

Washing treatment uses this area to enrich water resources and give the coffee a very clean taste. The single manor coffee beans formulated in this way are specially named "Chocolate Lover" because the owner wants to express the flavor of chocolate, cocoa and drupe cream.

Roasting Analysis of Qianjie Coffee

When the current street coffee baker got this El Salvador Santa Ana raw bean, he saw that the density of the bean was relatively high, and he used medium heat to prolong the dehydration time of the bean during the baking process. after the bean burst, the caramelization reaction of the bean is properly lengthened so as to make the bean sweeter in flavor.

Roaster Yangjia 800N (baking capacity 300g)

Furnace temperature 180 ℃ into the pot, firepower 125, throttle open 3; tempering point 1 temperature 39 ℃, the throttle is adjusted to 3.5, firepower is adjusted to 100; when the furnace temperature is 151.2 ℃, the bean table turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 156℃, the firepower is adjusted to 80, the throttle remains unchanged, when the furnace temperature reaches 166℃, the firepower is adjusted to 50, the throttle remains unchanged, and the throttle is adjusted to 5 after an explosion. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode until the air door opens to 5, and the development after the explosion is 2: 00 ", 194.1 ℃.

Qianjie coffee brewing and sharing

Filter cup: V60

Powder content: 15g

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG-6m (the pass rate of Chinese standard No. 20 screen is 80%), that is, medium fine grinding.

Qianjie coffee brewing technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Qianjie coffee hand flavor: it smells fruity and nutty, with nuts, cream, caramel in the mouth, berries and citrus in the finish, with a well-balanced overall taste.

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