Aida Batlle, Paradise Manor, Santa Ana Province, El Salvador | selected batch | Sun bourbon, Parka

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El Salvador Santa Ana Paradise Manor Aida Batlle | selected batch | Sun bourbon, Pacas flavor?

When it comes to Salvadoran coffee, you have to talk to you about Aida Batlle, a legend in the boutique coffee industry. Aida is from El Salvador, whose family business is a coffee farm that has been run for generations. When she was young, she and her family moved to Miami to live in the United States because of the Salvadoran civil war. She did not return to El Salvador until 2002. To help her father, she became a complete novice involved in the family-run estate of Finca Kilimajaro, which won the first place in El Salvador's first COE in 2003, an incredible price for them at a time when coffee prices were low and less than a dollar a pound.

The title not only glorified her estate and the Santa Ana producing area, but also led to a wave of boutique coffee throughout El Salvador. Since this crucial year, Aida has been more rigorous in managing farm affairs and has set up its own processing plant to produce the highest quality micro-batches. In addition to the traditional treatment methods, she has also made reference to many different countries such as Kenya, Ethiopia, Sumatra wet stripping treatment, etc., and incorporated innovation into her experimental batches.

As Aida's estate is so popular that its output always exceeds demand, in order to meet more customer demand, she began to cooperate with the local J. Hill Y CIA processing plant with a history of more than a century in 2009 to launch Aida selected batch Aida Batlle Selection (ABS) to select local estates that produce high-quality coffee and assist and guide them in the process of planting, picking, post-processing and so on. And personally supervise and check whether the production quality is up to the standard, after the cup test, the flavor can reach her required batches before it can be exported in the name of ABS.

Flavor: dry aromas of berries, orange peel, plums and caramel. The mouth shows a full and smooth finish of berries, citrus, orange peel, caramel and roasted almond tiles.

Production area Santa Ana (Santa Ana)

Varieties Bourbon (Bourbon), Pacas (Pacas)

Manor Paradise Manor (El Para í so)

1400-1700 meters above sea level

Treatment of sun exposure

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 time when the water is cut off.