Salvadoran coffee| Starbucks Coffee Prices| Starbucks coffee types| Starbucks Single Coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

[El Salvador]

El Salvador is located in the northern part of Central America and shares part of the northern mountains of Sierra Madre de Chiapas with Guatemala. The south is bordered by the Pacific Ocean and consists of more than 20 volcanoes.

El Salvador has high altitude and volcanic mineral-rich slopes, the Pacific Ocean provides it with a well-hydrated rainy season, as well as dry air from the Honduran mountains on the eastern border, these are ideal climatic conditions for coffee cultivation.

The coffee varieties in El Salvador are 68% bourbon and 29% Pacas, which is a bourbon variety with a similar flavor, and the remaining 3% is made up of many varieties, including Pacamara, Kaddura and so on.

Coffee is graded according to the altitude at which it grows: 600 to 900 meters is the winning bid, 900 to 1200 meters is the high standard, and those higher than 1200 meters are the highest standard (SHG).

[Monte Carlo Manor]

Monte Carlo is an extremely spectacular manor, surrounded by a long dormant volcano, La Nimfa.

The owner of the farm is Don Carlos Batres, who has been growing coffee for more than 30 years. He lives and grows coffee every day on the slopes of Mount Monte Carlo, a private volcano in the Apaneca region of El Salvador.

Monte Carlo Manor has more than 688 hectares of land surrounded by volcanoes and grows many different varieties of coffee beans, including Kaduai, Kaddura, Bourbon and Pakamara. The manor has a 340-hectare forest reserve, and such a unique landscape provides good conditions for the growth of coffee trees-a year-round cloud-shrouded microclimate, high altitude and nutrient-rich volcanic soil. Coffee trees planted in the shade take root in rows on the slopes and stretch to the edge of the volcano.

Ripe coffee cherries are picked manually and processed using a traditional family farm inherited from 1870. Coffee beans are washed three times in a clear spring and dried 100% in a clay courtyard, keeping the temperature cool during the day and warm at night, slowing down the drying process to 15 days. this tip creates a bright, delightful and exciting flavor of coffee.

The treatment plant is designed with a unique water gravity drive channel system that transports beans to each of its 60 dry courtyards.

[coffee bean information]

Producing area: Ahuachap á n Apaneca, El Salvador, Latin America

Processing method: traditional washing

Bean seed: Kaddura

Altitude: 1000 to 1800 m

Number of manors: 600 (picking peak)

Soil: black volcanic sandy soil rich in minerals

Acidity: medium alcohol: medium

Caption: bright citrus with dark chocolate and black walnut flavors

Of course, this coffee bean has a very long history in Starbucks.

In 2011, Starbucks Zhenxuan held a tasting party at MARRONNIER Street in Ginza, Japan.

[cooking and sharing]

There are many ways to make this model.

Preparation: 30g ground coffee powder standard ditting 6 coffee powder

Voss purified water 500g 92 ℃ (store water is also available), siphon stirring rod, electronic scale, v60 filter cup, filter paper

In 8cup press, filter paper is added to the lowest layer of the filter screen and the adjacent layer, and the filter paper is one centimeter larger than the maximum layer of the filter screen.

Classic hand filter paper can be cut as shown in the figure

Production:

Using 8cup's autoclave, first pour 420g 92 ℃ of water, then add 30g coffee powder, add 4 circles of stirring, the ratio of powder to water is 1:14, soaking time is 2 minutes.

After 2 minutes, stir 4 times to enhance the sweetness of the coffee in the middle of the extraction.

For 40 seconds, press down at a uniform speed with a filter with filter paper.

After pressing, the V60 of No. 02 is used for secondary filtration. The large funnel design of No. 02 V60 will make the coffee liquid flow faster, prevent the over-extraction caused by the secondary extraction of fine powder, and the filtration time will be controlled at 2 minutes.

The total cooking time is 5 minutes and 30 seconds.

Description:

The citrus is sour, dark chocolate is bitter, the taste is supple and the flavor of black walnut is obvious.

two。 Japanese style Matsuya cooking

Grind 20gDitting6 file, water temperature 92 ℃, do not wet filter paper, pour coffee powder into coffee powder and pour 50g water evenly, cover with lid (as shown, no lid can be replaced by powder cup), stew 3min with timing, pour remaining 50g water into thin stream circle, add 70g 90g hot water after extraction and dilute it.

Description: citrus has soft acidity, black walnut and dark chocolate flavor, obvious sweetness and long aftertaste.

3. Six cups of Chemex (ice)

40g powder, wet the filter paper, take out the filter paper, cool the bottom of the filter cup with a small amount of ice, pour out the ice for cooling, add 320g ice, add the filter paper, pour in the coffee powder, stew with 80g water (the steaming time is 31s at the beginning of water injection), the second water injection to 240g, wait for 30s, the third water injection to 320g, the total time 2min05s cut off. Shake the Chemex and share it.

Caption: bright acidity of citrus, obvious flavor of black walnut and good aftertaste of dark chocolate.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com