El Salvador Paradise Manor Coffee Bean brewing score suggestion _ hand-made Paradise Manor Coffee Powder ratio

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Salvadoran Coffee-Santa Ana Paradise Manor Aida selected batch Kenya treatment

Flavor

"dried fragrances are lime, oranges, oranges and grapefruit. The entrance is bright grapefruit, plum, citrus, lime with cherry aromas, the finish is orange peel aroma, clean and clear, acidity is fine and bright. "

Taste description

"ground with lime and citrus aromas, the palate is smooth, bitter and sweet, with fine acidity."

Recommended baking degree

"medium baking"

National El Salvador (El Salvador)

Production area Santa Ana (Santa Ana)

Varieties Bourbon (Bourbon), Pacas (Pacas)

Manor Paradise Manor (El Para í so)

1400-1700 meters above sea level

Treatment, peel removal, sun treatment.

Mention Salvadoran coffee

I have to talk to you about Aida Batlle, a legend in the boutique coffee industry.

Aida is from El Salvador, whose family business is a coffee farm that has been run for generations. When she was young, she and her family moved to Miami to live in the United States because of the Salvadoran civil war. She did not return to El Salvador until 2002. To help her father, she started as a complete novice in the family-run manor of Finca Kilimajaro, which won the first place in El Salvador's first COE in 2003, with a gold price of $14.06 / lb. at a time when the market price of coffee was low and less than a dollar a pound, it was incredible for them to be able to sell it at this price. The title not only glorified her estate and the Santa Ana producing area, but also led to a wave of boutique coffee throughout El Salvador.

Since this crucial year, Aida has been more rigorous in managing farm affairs and has set up its own processing plant to produce the highest quality micro-batches. In addition to the traditional treatment methods, she has also made reference to many different countries such as Kenya, Ethiopia, Sumatra wet stripping treatment, etc., and incorporated innovation into her experimental batches. As Aida's estate is so popular that its output always exceeds demand, in order to meet more customer demand, she began to cooperate with the local J. Hill Y CIA processing plant with a history of more than a century in 2009 to launch Aida selected batch Aida Batlle Selection (ABS) to select local estates that produce high-quality coffee and assist and guide them in the process of planting, picking, post-processing and so on. And personally supervise and check whether the production quality is up to the standard, after the cup test, the flavor can reach her required batches before it can be exported in the name of ABS.

How to make Salvadoran coffee [Paradise Manor]?

Qianjie Coffee hand reference: weigh 15g [Paradise 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 [Paradise Manor]

Qianjie Coffee Ice hands make [Paradise Manor] reference:

Salvadoran Coffee [Paradise 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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