Introduction to the taste of coffee beans at Manor San Marcellino in El Salvador-how to make coffee beans in El Salvador

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Introduction to the taste of El Salvador coffee beans

This Salvadoran coffee from San Marcellino has aromas of cream, caramel and roasted hazelnuts, with a hint of cedar, roasted with creamy maltose and caramel, a hint of jasmine, bright and pure, acidity of green apple and black vinegar millet, obvious dark chocolate bitterness, stable and gentle taste, fruity finish and bitter dark chocolate on the finish.

The manor family in El Salvador has been in business for fifty years. About 780 farmers across the country are engaged in planting and marketing. The main producing areas are located near volcanoes in Mount Balsamo Mountain Range and San Salvador (Volcano of San Salvador). In terms of sales, the manor provides corporate loans, planting technical guidance and financial support. In order to improve the productivity of farmland, the manor will also provide fertilizers and raw materials to farmers in a preferential way.

Arabica coffee is grown in El Salvador mainly from commercial varieties, including Bourbon, Pacas, Pacamara, and Red Katuai. Among them, bourbon species and Pacas account for about 83% of the planting area.

El Salvador coffee has a unique flavor, sweet and sour taste with a mellow taste, enjoy outstanding international praise, but also quite loved by the local people. Borgonovo currently provides raw beans of HG grade, with a planting height of 800-1200 meters above sea level, of which 50% of 60% of the mesh is 17. On the other hand, the planting height of raw beans of SHG grade is more than 1200 meters, and the number of raw beans is 17 mesh.

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.

The common method of Salvadoran coffee: 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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