El Pasti small production area in Santa Ana, El Salvador | Sunset Farm El Sunzita washes Pacas

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El Pasti small production area of Santa Ana, Salvador | Sunset Farm El Sunzita washes the flavor of Pacas?

Sunset Farm (El Sunzita) belongs to Mauricio and his wife Mary. They got the land from the family, and Mauricio's brother owns El Sunza, a large coffee plantation next to the sunset, which has 200 manzanas (140ha). All the coffee produced by the sunset is sent to El Sunza to be mixed with other coffees.

Mauricius himself is an agronomist. A few years ago, he noticed that the main coffee bean species on Sunset Farm is a bourbon hybrid (Hybrid of Bourbon), which is not found in the rest of El Sunza, but is his favorite. 65% of the beans on the farm are this seed, which he later named "Hybrid from El Pasti". Since the discovery of this variety, the couple decided to set up their own coffee business on their own. Although the Sunset Farm is only 16 manzanas (11.2 hectares), they have a very beautiful nursery garden with a miniature peeling machine, with daughter and son joining, Mauricio in charge of the farm and Mary in charge of the logistics.

In addition to Hybrid from El Pasti, the beans grown on the farm include Yellow Bourbon and Pacas. This coffee from Sunset Farm this year is washed Pacas.

Bean seed: Pacas Pacas

Producing area: El Pasti, Santa Ana Santa Ana

Farm: sunset Farm El Sunzita

Washing plant: producer: Mauricio Ortiz & Mary Ortiz

Altitude: 1400 m

Treatment: washing Washed

Flavor: vanilla Kasta, pear, Hawaiian fruit, creamy taste

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 the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.