Stories of six boutique coffee producing areas in El Salvador the taste and grade of Salvadoran coffee beans

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In El Salvador, with the end of civil war in recent years, the coffee industry has gradually come back to life. Despite the fact that El Salvador looks like a niche coffee producer, once the fourth largest coffee producer in the world, the entire industrial chain has been destroyed by a civil war caused by political changes, although it has recovered in recent years, but production will never return to its peak. Recently, Qianjie is constantly looking for Salvadoran coffee beans for cup test and comparison, and it is found that no matter which producing area of the coffee beans in that country, they are characterized by delicate, soft acidity and sweet and balanced taste.

Coffee producing area of El Salvador

There are eight coffee producing areas in El Salvador, six of which are boutique coffee producing areas in El Salvador. The six boutique coffee producing areas are generally distributed in the alpine slopes or plateau areas covered with volcanic ash at an altitude of 1200 meters. November to April of the following year is the coffee harvest and harvest season.

Charatnango Chalatenango: the region is located in the north-central part of El Salvador, where the volcanic mountains are inaccessible and the soil is fertile, which is very suitable for the growth of coffee. Most of the coffee in this area is SHB very hard beans (this refers to coffee beans growing above 1400 MASL).

Santa Ana Santa Ana: is considered to be a high-quality Salvadoran coffee producing area in recent years, the main factor 1. It is the changeable climate 2. The draining and fertile nature of volcanic gravel. 1000-2000m above sea level.

Tecapa-Chinameca Mountain area: located in the city of San Miguel, the Lempa River and the Grande River, the hillside slopes to the north to the central valley area, and slowly descends to the south to the very diverse taste of the coastal area. The coffee has an excellent balance of mellow, aroma, acidity and sweetness, with chocolate, ripe fruit and sweet taste of cantaloupe, apple and grape. 1000m-2139m above sea level.

Cacahuatique Mountain area: located in the east of downtown Barrios, between San Miguel and Moraz á provinces, north from the Torola River Valley, that is, the mountains along the Honduran border, south in the Torola River Valley, east to the city of San Francisco Gotera, the coffee producing area has a delicate fruit juice flavor, excellent taste, strong coffee flavor and almond flavor. 1000-1663m above sea level.

Alotepec-Metapan Mountains: located in the north of El Salvador on the border with Honduras, it has excellent aroma, floral flavor, sweet taste of chocolate, citrus and special sour caramel, with distinct fruit flavor. Altitude: 1000-2000m.

El Balsamo-Quezaltepec Mountains: located in the southern foothills of the coastal mountains of El La Libertad province, about south of the cities of San Salvador and San Vincent. From the Armenia Canyon to the west, to another northwestern province, La Paz, the coffee in this region has a well-balanced taste, with creamy flavor, excellent concentration, vanilla aroma and bright acidity, full of very supple taste, 1000-1960m above sea level.

Salvadoran coffee grade

The standard of coffee grade in El Salvador is the altitude of the coffee bean producing area. SHG (Strictly High Grown) reached 1200m above sea level, and CS (Center Standard) at 500m and 900m above sea level.

Among the six boutique coffee producing areas, Charatnango and Santa Ana are famous, and the coffee beans of Percido Manor and Santa Ana Chocolate Lover Manor in Charatnango are even more famous in the coffee world of El Salvador. Therefore, Qianjie also started roasting and cup testing of coffee beans from these two estates.

Front Street Coffee-Santa Ana Chocolate Lover Manor

Producing area: Santa Ana (Santa Ana)

Manor: chocolate Lover Manor (El Guayabo)

Altitude: 1450m

Variety: bourbon

Treatment: 50% washing + 50% honey treatment

Grade: SHB

Chocolate Lover Manor is located in a farm in the Santa Ana 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 many microclimates, which makes the coffee grown here with a very fine flavor. This farm is mainly planted with Bourbon varieties, which stretch all over the 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 coffee bean from Qianjie Coffee is treated with 50% honey and 50% washing. With 100% bourbon varieties, with different treatments, the whole coffee has a more multi-layered flavor and a rich taste. The honey treatment here is to transport the coffee beans to the honey treatment plant at an altitude of about 800m. The advantage of dealing with it at a lower altitude is that it is not easy to get clouds, sufficient sunshine and strong ultraviolet rays, which allows coffee beans to absorb enough heat. Make the coffee show a very good aroma. The honey-treated coffee here can dry the coffee in a very short time, and the flavor can be more vividly presented. The washing rule is to make use of the rich water resources in this area to give the coffee a very clean taste. Qianjie believes that single-manor coffee beans made from this mixed treatment can highlight the flavor of chocolate, cocoa and drupe cream that the landlord wants to express.

Front Street Coffee-Pacamara of Percido Manor

Country of origin: El Salvador

Producing area: San Ignacio Los Bozos, Charat Nango province

Manor: Poseidon Manor

Altitude: 1500 m

Variety: Pacamara

Treatment method: black honey treatment

The owner of Poseidon Manor is the famous El Salvador COE treble champion Ignacio Gutierrez. In 2011, his estate Finca La Roxanita participated in COE for the first time and won the first presidential award for washing Pacamara, which broke the record for the highest score ever. In 2013, his Finca San Nicolas Pacamara with Honey won the first place in COE and the Presidential Award. In 2015, his Poseidon Manor Honey processing Pacamara won him the first place in COE and the Presidential Award for the third time.

Qianjie coffee this coffee bean is treated with black honey. First of all, the freshly picked coffee fruits are screened, and the qualified red coffee fruits are selected and put into the peeling machine for peeling treatment. In this step, almost all the pulp and pectin are retained. Then the coffee beans with pulp are put on an elevated drying bed for sun drying. During the period, the fermentation degree and humidity of the coffee should be detected frequently. Dry the coffee beans until the moisture content is about 11%. The whole drying process is about 18-25 days. Qianjie thinks that the coffee beans treated with black honey have better flavor, sweetness and aroma.

Qianjie coffee roasting Salvadoran coffee suggestion

Bourbon baking of Chocolate Lover Manor: Yang family 800N, baking quantity 480g: furnace temperature 175℃ into pot, firepower 130g, throttle open 3; tempering point 1mm 39 ℃, throttle open to 4; stove temperature 152℃, bean watch turns yellow, grass smell disappears completely, enter dehydration stage, throttle opens to 5. The smell of toast obviously changes 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. When the explosion begins at 8 minutes, the throttle will remain unchanged. After the explosion, the development will be 2 ℃ "minutes, and 195.6 minutes will be put into the pot.

Pacamara baking of Poseidon Manor: Yang family 800N, baking quantity 480g: furnace temperature 175N ℃, firepower 130g, throttle open 3; temperature recovery point 1mm 39mat 42 ", throttle open to 4 at 130℃; when furnace temperature 152℃, bean table turns yellow, grass smell disappears completely, entering dehydration stage, throttle opens to 5. The smell of toast obviously changes 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. When the explosion begins at 8 minutes, the throttle will remain unchanged. After the explosion, the development will be 2 ℃ "minutes, and 195.6 minutes will be put into the pot.

Qianjie Coffee Cup Test El Salvador Coffee report

Chocolate Lover Manor

Dry incense: caramel, cocoa

Wet fragrance: dark chocolate, nuts

Flavor: cocoa, soft human fruit acid, caramel

Poseidon Manor

Dry incense: caramel

Wet fragrance: berries

Flavor: citrus, grape, honey, berries

Experience of Qianjie coffee brewing Salvadoran coffee

Filter cup: V60 # 01

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m (pass rate of No. 20 screen is 80%)

Water temperature: 90-91 degrees

Qianjie coffee is extracted by stages, also known as three-stage brewing: steaming with 30 grams of water for 30 seconds, injecting water around a circle to 125 grams for stages, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (steaming starting timing) the extraction time is 1 "3955"-2 "3900".

Chocolate lover's manor cooking flavor: cocoa aromas with caramel sweetness, creamy palate, soft acidity and berry finish.

Percido Manor cooking flavor: fresh acidity of citrus and oranges, sweet and sour grapes, honey finish.

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