El Salvador San Elena Sun Pacamara Flavor description _ how to drink Santa Elena Manor Coffee

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In the middle of the North and South American continent, there is a small coffee country, where there are active volcanoes, seas, lakes, unique and beautiful scenery, so you have the impulse to visit here, this is El Salvador. The Santa Ana volcano is the highest active volcano in the country, where the foothills have been reclaimed into coffee plantations, and everyone seems to be able to taste the nature and simplicity conveyed by this small country from the cups of coffee in El Salvador. The unique flavor of endless vitality.

In fact, there are several coffee growing areas large and small in El Salvador, and several estates near the Santa Ana volcano are particularly famous, so today we will introduce the high-quality coffee estates around Santa Ana.

Perhaps some friends will ask, do not rush to introduce, can you first tell me what this Salvadoran coffee tastes like?

Salvadoran coffee is soft and well-balanced as a whole, with a creamy chocolate-like smoothness, purity and no miscellaneous flavor, while the sweetness of the aftertaste is also very comfortable, making it super suitable for friends who don't like high acidity.

So today's sharing is to tell you that bitter coffee is not just Mantenin, and don't think that people who don't like sour have less choice. El Salvador will bring you a more enjoyable experience.

Saint Elena Manor FINCA SANTA ELENA

Located in the Santa Ana volcano region west of El Salvador, with an average elevation of about 1850 meters, Santa Elena Manor is one of the highest estates in the area and is currently owned by Mr. Don Fernando Lima.

The idea of Mr. Fernando, the landowner, is to maintain the original traditional planting method in El Salvador as far as possible. in addition to the necessary pruning and irrigation, the garden maintains a wide range of natural agroforestry ecology. More than 90% of the Santa Elena estate grows bourbon beans. At the same time, the manor owner also uses modern industrial management techniques to divide the whole estate into different blocks. Closely monitor and record the soil quality, fertilization and the growth of coffee trees.

The most obvious characteristic of the coffee beans produced by St. Elena Manor is that they are very sweet and have a strong fruity aroma with an almond-like nutty finish.

How to make Salvadoran coffee [Santa Elena Manor]?

Front Street Coffee hand reference: weigh 15g of [Santa Elena Manor] coffee powder, pour it into a grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Japanese Ice hand Chong [St. Elena Manor]

The front street coffee ice hand flushes [St. Elena Manor] reference:

Salvadoran Coffee [Santa Elena Manor], medium roasted, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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