El Salvador COE Award 7th Silan Manor planting Story _ Honey treatment Pacamara how to rush?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

COE7a El Coffee Silan Manor Honey treatment Pacamara

EL IZOTE of Silan Manor in El Salvador

El Salvador COE International ranked seventh in 2017

The influence of coffee producing areas on coffee flavor is very important, which is an irrefutable truth in the world of coffee.

The producing area where Silan Manor is located is very powerful! How powerful is this producing area called CHALATENANGO?

Open El Salvador's award list, 24 list of award-winning estates, there are 15 from this producing area. This is almost half of El Salvador's good coffee!

This dark horse estate just started to grow coffee in 1998, and only began to grow Pakamara species in 13 years. It is really amazing that it broke into the top ten when it first entered the competition.

Describe what it feels like to drink this coffee in one sentence:

It brings you an exploding flavor of tropical fruit.

This product has the flavor of dried apricot, orange and apple, showing a bright sour feeling.

COE7a El Salvador Silan Manor Honey treatment of Pacamara

EI Salvador COE EI Izote Pacamara Honey

Manor: silk Orchid Manor

Treatment: honey treatment

Baking degree: shallow baking

Sea pull: 1400 meters

Wind smell: dried apricots, oranges, apples

Acid: 🌟🌟🌟🌟🌕

Sweet: 🌟🌟🌟🌟🌕

Bitter: 🌟🌟🌕🌕🌕

BODY: 🌟🌟🌟🌟🌕

Degree of balance: 🌟🌟🌟🌟🌕

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 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.

END