El Salvador Santa Ana Volcano producing area | SHG Pacamara, Bourbon flavor area of Santa Elena Manor

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El Salvador Santa Ana Volcano producing area | what is the difference between SHG Pacamara and Bourbon in Santa Elena Manor?

El Salvador is the smallest country in Central America, although its output is much less than that of other countries, but the Pacific sea breeze and multi-volcanic environment provide El Salvador coffee farmers with unique planting advantages and diversified flavor performance. at present, the winning variety Pacamara in many cup test competitions was born in El Salvador.

Among the producing areas of El Salvador, the Santa Ana volcano, which is located 2381 meters above sea level west of the capital, has the advantage of soil quality and planting height. Santa Ana volcano, which is still active, erupted in 2005. Although it caused heavy economic losses and some casualties to local coffee farmers in that year, the volcanic ash with organic matter later provided a very rich source of nutrients for the local soil, and Santa Ana is still recognized as one of the best producing areas in El Salvador.

Saint Elena Manor is one of the few estates at the highest altitude in the Santa Ana producing area, which is currently run by Mr. Lima and Mr. Don Fernando Lima and is currently the third generation landowner. Mr. Fernando has more than 30 years of coffee planting experience since he was young. At present, the main varieties planted in the manor are bourbon and Pacamara. Mr. Fernando adheres to the principle of maintaining environmental diversity in the concept of manor planting. When you first step into the manor, you can feel that it is different from other Salvadoran manors. The manor maintains a very primitive forest environment. At the same time, Mr. Fernando also retained a high proportion of old bourbon coffee trees, some of which are even more than 15 years old. for landowners, these coffee trees are the fruit of painstaking maintenance. Coffee trees will not be cut down because of older trees and less fruit, and these old bourbon trees can provide better cup flavor although they have less fruit.

Traditionally, Salvadoran coffee farmers do not deal with the exposure of coffee fruits so carefully and relatively poorly in terms of equipment, but Fernando constantly updates a lot of equipment in the processing plant, making Santa Elena Manor one of the few estates in El Salvador to use African scaffolding for the sun drying of coffee fruits. Although the use of African scaffolding equipment tends to stretch longer in the sun, it can improve the cleanliness and sweetness of coffee.

At the same time, Mr. Fernando Fernando also began to set up his own water washing treatment station 15 years ago, with its own water washing treatment station, so that the landowner can control the follow-up procedures and carry out more detailed honey treatment batch experiments. In St. Elena Manor, Mr. Fernando does not immediately carry out peeling or sun treatment after harvesting coffee red fruit. Instead, the red fruit was placed in a clean water tank in the treatment plant to improve the sweetness of the coffee, and then followed by follow-up treatment.

Although many excellent batches of washed coffee can be found in El Salvador in the past, they are often slightly inferior to other countries in terms of sweetness and mellowness. Santa Elena Manor is one of the few estates in El Salvador with honey treatment and sun experience. Fernando Manor is almost critical of every detail of honey treatment and sun exposure. These efforts have enabled St. Elena Manor to win a total of seven C.O.E competitions since 2003, and two of the top 10 Central American competitions organized by the Rainforest Conservation Union.

Pacamara washing at Saint Elena Manor | Finca Santa Elena Pacamara Washed

Country: El Salvador

Producing area: Santa Ana Volcano

Altitude: 1850m

Treatment: washing treatment

Grade: SHG

Variety: Pakamara

Flavor description: carambola, soiled plums, fruit juice, spices, sugar sweet, smooth taste

Pacamara Sun at Saint Elena Manor | Finca Santa Elena Pacamara Natural

Country: El Salvador

Producing area: Santa Ana Volcano

Altitude: 1850m

Treatment: sun treatment

Grade: SHG

Variety: Pakamara

Flavor description: apricot, citrus, tropical fruit, taste clean and full

Bourbon Sun of Saint Elena Manor | Finca Santa Elena Bourbon Natural

Country: El Salvador

Producing area: Santa Ana Volcano

Altitude: 1850m

Treatment: sun treatment

Grade: SHG

Variety: bourbon

Flavor description: grape, sweet wine, roasted drupe, dark chocolate, Body thick, good sweetness

St. Elena Manor Bourbon washing | Finca Santa Elena Bourbon Washed

Country: El Salvador

Producing area: Santa Ana Volcano

Altitude: 1850m

Treatment: washing treatment

Grade: SHG

Variety: bourbon

Flavor description: plum, bay leaf, nut biscuit, good cleanliness, thick taste

Bourbon honey treatment of Saint Elena Manor | Finca Santa Elena Bourbon Honey

Country: El Salvador

Producing area: Santa Ana Volcano

Altitude: 1850m

Treatment: honey treatment

Grade: SHG

Variety: bourbon

Flavor description: dried fruit, maple syrup, roasted hazelnut, Body full balance

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction when the water is cut off.