What is the flavor and characteristics of SHB Rosa Coffee beans from El Manzano Farm in El Salvador? El Manzan

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What is the flavor and characteristics of SHB Rosa Coffee beans from El Manzano Farm in El Salvador? The planting story of El Manzano Farm?

This strictly productive plantation (SHG) was established by Cornelio Lemus in 1872 and is located 16 kilometers southwest of Santa Anna in Las Cruces in the west of the country. It now belongs to Margarita Diaz Lopez, the great-granddaughter of the founder. The farm is home to the cutting-edge Beneficio De Manzano established by CuatroM Single Origin Coffees in 2005. It was founded in 1872 by Margarita Lucia Diaz de Lopez's great-grandfather, Mr. Cornelio Lemus, and has remained in the family for five generations. In 2004, Margarita's son, Emilio Lopez Diaz, began to supervise and manage El Manzano. El Manzano originally planted Red Bourbon and has undergone a mayoral transformation in recent years after the rust hit the farm. Pacas and Pacamara varieties were introduced to the farm in 2012, followed by Caturra varieties in 2014 and SL-34 in 2015. In 2016 and 2017, by adding yellow Catua í and Ethiopian heirloom varieties, these varieties will soon become part of the El Manzano variety.

The plantation has rich and fertile volcanic soil, covers an area of more than 70 acres and has a "Beneficio" for coffee processing. The temperature is 17-33 °C from April to October and 7-22 °C from November to March.

With regard to varieties, the plantation was originally planted with 100% typical cultivation. It has been rejoined to bourbon because of its low productivity. Since 2004, new varieties have been replanted. 90% of the area is grown with bourbon and other parts grown in Pacamara, yellow bourbon, Typica and Kenya

All milling is done in Beneficio El Manzano, a state-of-the-art facility located on the farm. The plant has a production capacity of about 600 tons of green export coffee, which is mainly composed of high-end specialty coffee, mainly concentrated in natural, honey and complete washing processes. The plant is also used by different institutions and entities for CQI to provide newly launched Q-Processing courses, and Pinhalense milling equipment manufacturers are also testing and developing new equipment focusing on high-end coffee.

Finca La Cumbre and Beneficio El Manzano are fully operated and managed by a fully vertically integrated coffee group called Cuatro M Cafes, which operates in El Salvador, the United States and Brazil. These businesses include brands such as Finca Ayutepeque,Fazenda Santana,Topeca Coffee,Odyssey Coffees.

Producer name: Margarita Luc í a D í azde L ó pez

Farm name: El Manzano

Farm altitude: 1300-1500 masl

City: Chalchuapa

Region: Santa Ana (Cordillera Apaneca-Ilamatepec)

Lot altitude: 1300m

Lot variety: Gesha

Year of planting: 2015

Soil type: volcano

Grade: facing north

Average temperature: 11 degrees Celsius low, 25 degrees Celsius high

Average rainfall: 1700-2200 mm / year

Weed control: mechanical weed control only (no herbicides)

Wet grinding process: sun drying after washing

Process: natural (non-pulping)

Drying process: elevated bed for 13 days

Harvest month: December / February 2018

Farm expansion: 89 hectares

Flavor description: juicy sweet lime and orange acidity, with a hint of lime texture, caramel and peanuts, plums and interesting Louis Boss herbal characters for this season's harvest. Pacamara and Bourbon varieties, washing process. Finca El Manzano is 1300 to 1550 meters above sea level. Beneficio is also located on the farm. Cuatro M is owned by the family and run by Emilio Lopez Diaz. Relationship coffee since 2008. El Manzano is located on the north slope of the Santa Ana volcano.

Hand flushing is recommended in Qianjie:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.