El Salvador HIU Series| Las Camelias Camellia Manor Green Top Geisha Sunrise Summer Seed 5A Batch

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El Salvador HIU series | what is the flavor of batch 5A of green brothel sun roses in Las Camelias Camellia Manor?

Among the countries of origin in Central America, El Salvador can be said to be the smallest country in land area, 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.

Las Camelias [Camellia] Farm in El Salvador, located in the Apaneca-Ilamatepec volcano, at an altitude of more than 1600, [Camellia] Farm is very satisfied with everything from farm management to cup data establishment.

About the HIU program:

HIU, a development project to improve the quality of coffee on small farms, has produced more than 500 special micro-batches of coffee in El Salvador and Panama. The sponsor Graciano Cruz has established this operation model based on years of experience in coffee production, working with farmers, producers and exporters to develop together from the native regions, with the goal of creating high quality (cup test scores of at least 85 points). Even more demanding) each product is tailored to meet the needs of consumers.

HIU first identified unique products and producers according to varieties, local micro-climate, folk customs, culture or handling methods, confirmed the nature of raw beans through cup testing, and established flavor files. Before the cooperation begins, let the producers understand the purpose and norms of the HIU program, and jointly construct a plan to improve the quality and yield; in the process, by educating farmers, testing the sugar content of ripe coffee and cherries, implementing eco-friendly treatment, and constructing equipment to improve the conditions of the dry environment. And so on, to improve production technology.

HIU plans to establish a complete production chain to make each batch identifiable and traceable: establish quality and batch grading with cup tests, special packaging in 50lb (vacuum back box) or 100lb (GrainPro inner bag), maintain traceability of each batch, and provide roaster coffee flavor files and producer information.

Flavor description: floral, sweet orange and lemon peel aromas, with fresh blueberry, strawberry, jasmine, orange peel and grapefruit flavors on the palate. The finish is the deep flavor of sugar-stained orange peel chocolate, with a smooth and delicate texture and style.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90-91 degrees

Degree of grinding: small Fuji 3.5 (China 20 screen pass rate 64%)

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.