Analysis of Honey Coffee processing in El Salvador Remus Garden how to make coffee

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Salvadoran Coffee-Finca LOMA LA GLORIA Manor Micro batch RED BOURBON S.H.G (LOT5)

Special note: because this kind of coffee beans is a micro-batch, the quantity is limited, in order to allow more customers to taste it, so limited supply, limited quantity, first-come-first-served.

Introduction of the country of origin:

El Salvador is located in Central America, bordered by Guatemala and Honduras in the north, and the Pacific coastline in the west and south. It is the smallest country in Central America and the most densely populated country in Central America.

Although the area of El Salvador is small, it has dozens of volcanoes, and it is the country with the highest volcanic density in the world, so it is called the "country of volcanoes". The average elevation of the country is high, and this geographical environment is very conducive to the growth of coffee, and the western part of El Salvador near Guatemala is the main coffee producing area.

Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

The grading standard is divided according to the planting altitude, and the highest grade is SHG:

Over 1200 meters of SHG Strictly High Grown

HG High Grown over 900m

CS Central Standard is more than 600m.

BOURBON is a natural gene mutant of TYPICA, which is ranked as an ancient and excellent variety along with TYPICA. The typical characteristics of bourbon species are obvious sour berry aroma, low alcohol, overall taste balance, and obvious fruit sweetness.

The most common thing between bourbon and iron pickup is that shade trees are needed in the planting area to help block the sun. These two ancient varieties, such as unshaded trees, will not be conducive to growth and flavor development. Therefore, the output of bourbon is not high.

El Salvador Coffee Manor introduction:

The area where the estate is located is located on the slope of the San Salvador volcano and belongs to the quezaltepec Mountains, which overlooks the Kesaltepec Valley. The treatment plant is located at an altitude of 1430 m, from which you can enjoy the highest point of the volcano, Pinnacle Mountain (1960 m above sea level).

The elevation of Finca Loma La Gloria Manor is about 1,200 meters above sea level. Near the highest point of the manor is a crater called El Boquer ó n. You can drive to Finca Loma La Gloria Manor and then get to El Boquer ó n on foot.

The manor has a unique location and micro-climate: fertile volcanic ash soil, cool night temperature, mild light (plenty of sunlight shines on the coffee trees through the shade trees) and a good Rain Water filtration system.

Finca Loma La Gloria Manor only grows Arabica coffee trees: Bourbon and Pacamara. All the coffee trees on the manor are planted in shade, which contributes to the sustainability of the local economy and the conservation of biodiversity, as well as the production of better and better quality coffee beans.

The goal of Finca Loma La Gloria Manor is to ensure the quality and traceability of coffee. It has been running its own coffee processing equipment (wet grinder and sheller) since the 13th / 14th season.

The traditional washing method is adopted: first, the coffee cherries are washed in the pool to screen out immature beans and other defects, then the pulp remover is used to remove the peel and pulp, and then the coffee beans are fermented and processed in a special fermentation pool. after that, it is put on a special rack drying bed for coffee drying process, and the manor increases the number and area of drying beds to ensure the quality assurance of the drying process.

These coffee processing equipment are located in the manor, so that the whole coffee processing process can be completed as soon as possible in the manor, ensuring the quality of coffee can be controlled and traceability.

How to make Salvadoran coffee [Remus manor honey] well?

Qianjie Coffee hand reference: weigh 15g [Remus Manor Honey] coffee powder, pour it into a grinder and grind it 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 Flushing [Remus Manor Honey treatment]

Qianjie coffee ice hand flushing [Remus Manor Honey treatment] reference:

Salvadoran Coffee [Remus Manor Honey treatment], 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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