How to make Loma La Gloria Manor Red bourbon Coffee in El Salvador _ SHG-loma introduction

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Finca Loma La Gloria of La Gloria Manor

SHG-loma El Salvador

El Salvador is located in the northwest of Central America, adjacent to Guatemala from west to northwest, Honduras to the east and northeast, the Pacific Ocean to the south, and the southeast Gulf Fonseca shared with Nicaragua and Honduras.

SHG: Strictly High Grown Central America is marked SHG above 4500 feet (about 1350 meters) above sea level depending on the country. Some use SHB.

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.

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.

Producing area

Finca LOMA LA GLORIA Manor in El Salvador

Harvest time

November-March

Grade division

SHG boutique

Variety

Red Bourbon

Planting height

1450 m-1650 m

Processing mode

Water washing

Flavor characteristics

Roasted Walnut (fried walnut), Sweet and sour carambola (sweet and sour carambola), Toffee (toffee), White chocolate (white chocolate), Sweet Mashed potato (sweet potato) Clean (clean taste)

How to make Salvadoran coffee [Loma La Gloria Manor micro-batch red bourbon]?

Qianjie Coffee hand reference: weigh 15g of [Loma La Gloria Manor Micro batch Red bourbon] coffee powder, pour it into a grinder and grind the particles 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 [Loma La Gloria Manor Micro batch Red Bourbon]

Qianjie Coffee Ice hand [Loma La Gloria Manor Micro batch Red bourbon] reference:

Salvadoran Coffee [Loma La Gloria Manor Micro batch Red bourbon], 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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