El Miramar Estate Sun-baked Bourbon Coffee Hand Brewing Advice_Miramar Estate Information Introduction

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2010 Salvadoran Coffee CoE Manor Miramar Manor (La Campanula estate) is an ultra-high altitude manor in El Salvador, more than 1650 meters above sea level, the winning batch of 2010 is even planted in the environment of 1750 Michael, the winning batch of CoE in 2010, won the bid by Osher Coffee in Taichung, what is of great interest to many people should be her Kenyan flavor, especially the Osher Coffee customers who are familiar with her have been waiting for him for a long time.

Due to the high altitude, cold climate and low fruit yield of coffee trees, most of them are suitable for bourbon species with better wind resistance and Typica, and a few Kenyan SL varieties that are especially suitable for high altitude and rainy weather, as well as large Pacamara species that have become popular in Central America in recent years. Miriam's award-winning CoE winning batches are a mix of Bourbon, Kenya and Pacamara to participate in the national competition. With excellent quality and unique flavor, they are sure to win!

The Lima Family family has had practical experience in running coffee gardens in all the major coffee producing areas of the country since 1900, and it has been more than a hundred years so far. It was only in the 1990s that I bought the original forest on the site of Miramar Manor. At that time, Miramar Manor was still a wild world, rich in native plants and cool trees, and because of few people, and the adjacent area was a national park, so it became a sanctuary for wildlife. In 2007, the first purchase of Miramar Manor beans by Osher was introduced into China.

Miramar Manor is located in the volcanic area of Santa Ana, because the volcano will still erupt and is often covered with volcanic ash, which makes the soil of the manor quite fertile. Santa Anna Volcano is very famous and important. Santa Ana must be mentioned when talking about the high-altitude boutique manor in El Salvador. She is a conical layered volcano. The eruption in 2005 frightened many people. The volcanic eruption, rockfall was even larger than the car, resulting in mountain casualties. It also dealt a heavy blow to the coffee plantation in the desizing area, but fortunately the harvest was good the next year, and the quality of the high altitude area was excellent. The 2008 CoE champion Neverland also came from this area, and Miramar Manor also belongs to this block of manors.

Salvadoran Coffee-Miramar Manor how to make bourbon beans in the sun?

As for the way of brewing, hand brewing and siphon brewing are the best. When grinding beans, you can smell the flowers and fruit, the sweetness is obvious.

According to our experience, the main differences before brewing Salvadoran coffee are baking degree and altitude, and baking date.

In principle, the temperature of deep baking can be lower, and the shallower the temperature of baking can be higher.

For example, shallow baked beans, longer time, rough grinding, the beans themselves are sour, and if you like bitter or sour, you can try it at a higher temperature. Of course, those aromatic lipids do give off more aroma when the temperature is high, but sometimes it is accompanied by the destruction of certain flavors.

Of course, the cooking temperature is not too fixed, which can be determined according to your personal taste or the degree of baking of the beans.

El Salvador coffee beans are commonly used: three-stage style

Three-stage water injection method

To inject a section of water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup V60

Increase the steaming time or water cut-off times to improve the rich taste of the coffee.

Degree of grinding-small Fuji 3.5, sugar size

Segmented extraction method of three-stage water injection

The layers are richer, and the flavor of the front, middle and back of the coffee can be clearly defined. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Reference for hand punching parameters:

Use V60 filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:15, medium and fine grinding small Fuji 3.5, the second water injection to 140ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 220ml stop, extraction time 2:15 seconds-unique almond plum flavor and chocolate taste, we can fine-tune according to their own taste.

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