El Salvador Remus Manor Honey how to drink Coffee beans _ Lemus Baya Vista Manor letter

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ORIGIN INFORMATION

Grower Finca Lemus Bella Vista Lemus Bea Vista Manor | Thelma de Gutierrez Selma Gutierrez

Variety bourbon Bourbon, Kaduai Catuai, Sachimo Sarchimor

Region El Salvador, Avachapan province, Apaneca

Harvest November-February

Altitude 1200 m

Soil volcanic rock soil

Process sun honey treatment, drying in the open air and elevated drying beds

Certifications

BACKGROUND DETAILS

El Salvador Avachapan province, Lemus Bea Vista Manor Honey processed GrainPro packaged Coffee is from Lemus Bea Vista Manor, located in El Salvador, Avachapan Province, Concepcion-de Atak City. Lemus Bea Vista Manor, which covers an area of about 37 acres, is owned by Selma Gutierrez and is personally managed by her husband, Jose Enrique Gutierrez. As third-generation coffee growers, Mr. and Mrs. Gutierrez have used years of experience to increase productivity and improve the environment of the estate, including the production and application of microbial composting tea on the estate. Over the past two years, Mr. and Mrs. Gutierrez have also grown a variety of beans on the estate, which not only ensures family food, but also can be used as nitrogen-fixing fertilizer to improve the health of the estate and the yield of fresh coffee fruits.

Salvadoran Coffee Remus Manor Coffee beans how to make?

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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