Coffee review

El Salvador San Leticia Pacamara honey treatment, cooking sharing _ hand Pacamara honey treatment

Published: 2025-08-22 Author: World Gafei
Last Updated: 2025/08/22, Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) El Salvador coffee production area-Santa Ana volcano El Salvador although the country is small, but do not underestimate the coffee productivity, in its heyday, it was once the world's fourth largest coffee producer, but the civil war for decades, almost dragged down the coffee industry, fortunately, the war has stopped in recent years

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

El Salvador Coffee Region-Santa Ana Volcano

El Salvador is a small country, but don't underestimate its coffee productivity. In its heyday, El Salvador used to be the fourth largest coffee producer in the world, but after decades of civil war, the coffee industry almost collapsed. Fortunately, the war stopped in recent years and the coffee industry recovered its vitality. The only benefit of the civil war for El Salvador was that farmers left their fields barren and could not catch up with the most popular Catimo train of cultivation in the past two decades, thus preserving the ancient bourbon and tibeka varieties. In other words, El Salvador still cultivated in the most traditional shade method, which had a positive effect on the aroma of coffee. In 2005, the Salvadoran hybrid Pacamara swaggered at the coe, leaving many international cup testers confused and wondering how to grade it. Unexpectedly, this hybrid bean not only broke the boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

Santa Leticia Manor Pacamara

This bean comes from El Salvador's San Leticia estate, near the town of Apaneca in Ahuachapan province, managed by third-generation farmer Ricardo Valdivieso and his family. In 1870 Ricardo Valdivieso's grandfather bought the land and named it after his wife, Leticia.

Pakamala

Pakamara is a coffee bean variety that has sprung up in recent decades. This variety originated from Salvador and is a hybrid variety of Pakas and elephant beans. Pakamara is another coffee variety that sweeps COE in a large range after Rose Summer, and once became a strong rival of Rose Summer coffee. However, Pakamara is far more "friendly" than Guixia in terms of price. From the perspective of flavor, the author personally prefers Pakamara with higher balance.

El Salvador, where Pacamara originated, has always had excellent coffee estates. Santa Letcia is located in the volcanic region of Apaneca in the west of Salvador, with an average altitude of 1400 meters. The Pakamala produced here is honey treated, fruity, but the sour and bitter balance is extremely high, the taste is soft and long, thick and sweet.

How to make Salvadoran coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Santa Leticia Pacama honey treatment] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 89 ℃, V60 filter cup extraction.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, the second water injection. When injecting water for the second time, as before, draw a circle clockwise around 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 to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Japanese ice hand wash [Santa Leticia Pakamala honey processing]

Front Street Coffee Ice Hand Chong [Santa Leticia Pakamala Honey Treatment] Reference:

Salvadoran Coffee [Santa Leticia Pacama honey treatment], medium roast, BG 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 flushing, and then 1℃ higher. The normal grinding small Fuji 3.5 scale, ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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