2013 COE#1 champion El Salvador | Nicolas Nicholas Manor Pacamara Black Honey treatment

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2013 COE#1 champion El Salvador | Nicolas Nicholas Manor Pacamara Black Honey processed flavor?

Located in the Chalatenango province of El Salvador, close to the border of Honduras, in the veins of the Central American protuberance, with an elevation of 1450murmur1550m, cool throughout the year, stable rainfall and special mineral soft soil, the organic fertilizer cultivated by the farm can penetrate the soft soil, coffee trees fully absorb nutrients, the range of the farm is small, located in the upstream of the natural water source area. The fertile soil and microclimate make the coffee trees green, and each coffee shows strong vitality. With half a century of planting experience, the owner of the manor has taken part in the competition three times is the highest in the country.

Introduction to the three winners:

Ignacio Gutierrez Solis, the landowner, grew coffee on his father's Finca Roxanita (Rosanita Manor) land after the civil war ended in 1991. When he participated in the COE competition for the first time in 2011, he won the COE championship with a cup score of 93.19. The owner of the manor passed on a piece of land Finco San Nicolas (Nicholas Manor) to his son. Just after two years, the son of the manor owner once again won the 2013 championship with the special honey treatment method of PACAMARA variety. The owner of the manor bought El Pocitos in 2012, raised seedlings with native species PACAMARA and planted them with organic farming. In 2015, he participated in the COE competition and won the national championship for three times with a high score of 92.06.

Provincial score: Chalatenango

Farm: Nicholas Manor 2013 COE#1 Champion

Altitude: 1450m--1550m

Variety: 100% PACAMARA

Treatment method: black honey treatment

Cup test flavor: Camellia aroma, sweet sucrose, red wine, honey plum, refreshing fruit juice sweet and sour, peach, sweet and sour fruit, honey sweet. Very sweet, clean, round, smooth, long aftertaste, perfect structure

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.