El Salvador Santa Ana Volcano production area | Reform Manor | Green Hills Manor | Popolon Water treatment Plant

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El Salvador Santa Ana volcano producing area | Green Hills Manor Bobolong treatment plant wash the flavor of red bourbon?

Active volcanic activity brings mineral-rich volcanic ash to the country. In the soil dominated by volcanic ash, there are more minerals and less organic matter. Therefore, in order to maintain the geographical position and make up for the lack of organic matter, farmers in the country will use the pulp residue of treated coffee beans or organic matter under coffee trees as fertilizer to make up for the lack of organic matter in the soil. Make the planting of coffee trees more able to produce coffee beans with harmonious taste. The country's most meaningful initiative is to introduce organic agriculture to the world, cultivating more than 150000 tons of organic coffee every year.

Sa coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa& Cacahuatique Mountain Range), which are generally distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters above sea level. November to April of the following year is the coffee harvest and harvest season. As coffee prefers a mild climate, coffee trees are mainly planted in the shade of tall trees (shade grown coffee) in order to avoid excessive temperature and direct sun exposure, affecting the quality of coffee beans. The coffee beans produced by it belong to Arabica species, mainly from Pacas and Bourbon brands, and belong to big beans with sweet taste and excellent flavor.

The El Borbollon, owned by the Alvarez family, has grown coffee in El Salvador for more than 100 years and is now run by a fourth generation successor. The coffee processing plant comes from two nearby estates, one is La Reforma (and) and the other is El Cerro Reform (La Reforma), which was founded by Rafael Alvarez Lalinde in 1892 and is owned by the same family as the processing plant. The Eduardo Alvarez processing plant is now run by Eduardo Alvarez, and the second runner-up of the 2011 El Salvador CoE National Competition is Reform Manor (Finca La Reforma), owned by the Alvarez family, best known as the Popron processing Plant (El Borbollon) treatment plant. Reform Manor (Finca La Reforma) is located in the Santa Ana volcano area, Mount Santa Ana's volcanic nutrients and unique climate, is a rich resource of coffee in this area, but also because the volcano has excellent topography and climate to produce superior quality coffee. The Alvarez family contributes a lot to the local community, providing free medical and basic education facilities to benefit employees. Flavor features: the aroma of vanilla, lemon grass and other herbs, the flavor of almond, walnut and milk chocolate, the front and rear all have very soft acidity and clean almond aroma.

Producing area: Santa Ana Volcano producing area (Santa Ana)

Manor: reform Manor & Bobolone processing Plant (La Reforma & El Borbollon)

Variety: red bourbon (Red Bourbon)

Altitude: 1300 to 1500 m

Grade: SHB

Treatment: washing treatment

Harvest time: October of each year to February of the following year

Award winning record of Bobolong processing plant:

10th place in 2010 COE Excellence Cup

2009 COE Excellence Cup 20th place 2008 COE Excellence Cup 5th and 23rd

2007 COE Excellence Cup 20th place 2005 COE Excellence Cup 3rd place

Flavor: fresh cantaloupe fragrant raw beans, high-quality wine acid value, very juicy fruit sweet and sour, syrup-like sweetness, texture, purple grapes, cherry juice, complex berry flavor and meticulous sunburn, refreshing sun pizza, Ervado raw beans.

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.