Recommendation of hand-brewed coffee beans at La Glori Manor in Salvador. Flavor characteristics of La Glori Manor Coffee

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El salvador is a small country in Central America, adjacent to Guatemala and Honduras. Like its two neighbors, El Salvador is famous for its high-quality coffee. One of the more famous varieties in El Salvador is the natural string coffee found in El Salvador, the Pacamara species (pacamara), which is a string of Pacas and Maragogype (elephant beans), which inherits the size of elephant beans and is burly. Salvadoran coffee is famous for its soft acidity. It tastes clean, sweet and mellow. Whether it is drunk alone or mixed together, it is a good coffee.

The wet aroma has obvious floral aroma, soft acidity, similar to summer plum soup in summer, lemon and orange peel taste, and the mellow degree of coffee can be clearly felt in the mouth. like many Central and South American beans with obvious cocoa flavor, after swallowing, you can obviously feel that kind of sweetness for a long time.

Salvadoran Coffee-La Gloria Manor Finca Loma La Gloria

The topography of El Salvador is mainly mountainous and plateau, with many volcanoes. The savanna climate, the plain area belongs to the tropical rain forest climate, the mountain belongs to the subtropical forest climate, the average annual temperature is 25-28 degrees, and the annual precipitation in the mountain area is more than 1800 mm, which also provides natural fertile soil and natural environment for coffee cultivation.

The Lagoli Manor area is located on the slope of the San Salvador volcano, overlooking the Kessaltepek Valley, which has a unique geographical location and microclimate, fertile volcanic ash soil, cool night temperature, ample light and good Rain Water filtering system, where coffee beans are grown in red bourbon and Pakamara.

The origin of Pacamara coffee beans has been mentioned in the previous article, and you can more intuitively feel the difference in the size of red bourbon (left) and Pacamara (right) coffee beans through the following picture.

After the beans produced by Bourbon and Pacamara are boiled, the entrance has the smell of tropical fruit, but there is no bright acidity, on the contrary, the dried fruit is more steady and sweet, and the overall taste is very balanced but not very dull and monotonous. all kinds of sour and bitter in the balance can be tasted, but will not highlight a certain aspect, the aftertaste will have a thick feeling of nuts and chocolate, but the whole bean is very clean. You won't feel the smoke like Manning, it's still very small and fresh.

How to make Salvadoran coffee [La Glori Manor]?

Front street coffee hand flush reference: weigh 15g [Lagrange Manor] coffee powder, pour into the 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 [Lagoli Manor]

The front street coffee ice hand flushes [Lagoli Manor] reference:

Salvadoran Coffee [La Gloria], 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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