El Salvador Beautiful Water Coffee beans how to make Ilamatepec Volcano Coffee characteristic Story

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El Salvador El Salvador

Population: 6134000

For most coffee roasters, Salvadoran coffee does not use the name of the less important producing area to describe coffee. Although they are different and well-defined areas, some would say that El Salvador itself is so small that it can be classified as a single area, enough to clearly define the coffee in the area. El Salvador coffee beans

APANECA-ILAMATEPEC MOUNTAIN RANGE

The reputation of the APANECA-ILAMATEPEC Mountains, with many competitions winning coffee, there is no doubt about the quality of the coffee. Despite the frequent volcanic activity here, the most recent eruption of Mount Santa Ana in 2005 has had a huge impact on its coffee production over the years. This is the largest producing area in El Salvador and may also be the first to grow coffee.

The coffee at Miramar Manor comes from high-quality micro-batches of 100% bourbon tree species at an altitude of 1500 meters above sea level in Tablon "El Tamb-or".

The word "MAR" used in the name of "MIRAMAR" stands for lookout / ocean in Spanish.

Thanks to the nutrition given by the Llamatepec volcanic soil and the influence of the Pacific sea breeze, these beans have a delicate and long taste and unique flavor.

Honey treatment of San Carlos Manor in El Salvador

Country: Salvardor El Salvador

Origin: Apaneca-Ilamatepec

Manor: San Carlos

Altitude: 1550m

Raw bean processing method: honey process

Baking degree: medium baked City Raost

Flavor: the aroma has the taste of roasted hazelnut, the flavor has the sour and sweet feeling of litchi, and the latter part has a very smooth sweet rhyme.

Washing in the village of Xidamo Dingtu, Ethiopia

Shallow baking

Flavor

Fresh flower notes, air-dried oranges, lime, cream, spiced tea, sweet and sour balance, rich sweet and fragrant taste

Country: Ethiopia

Region: Dintu-Dori Kojioa, Sidama province

Altitude: 1790-1870 m

Manor: Dingtu Village

Treatment: washing

Baking degree: shallow baking

Flavor: fresh flower notes, air-dried oranges, lime, cream, spiced tea, sweet and sour balance

Dessert: the world is invincible to eat lemon tower

How to flush Salvadoran coffee beans?

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 of Salvadoran coffee beans before cooking are the baking degree and altitude, and the 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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