El Salvador Santa Rita Manor Coffee hand how to do _ hand Rita Coffee gouache ratio

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El Salvador Coffee-Santa Rita Manor El Salvador Santa Rita

El Salvador is the smallest and most densely populated country in Central America. Coffee beans are the main agricultural products in most regions. We can see the impact of coffee on El Salvador. 60% of coffee beans are traditional bourbon tree species. Bourbon tree coffee is characterized by clean, bright, sweet and slightly sour citrus flavor, and its derived varieties include yellow bourbon orange bourbon, red bourbon and so on. In the coffee market, which emphasizes that each coffee farm should be unique, El Salvador has also caught up with the trend of special treatments and varieties, so that the previously well-known differences in coffee beans are getting smaller and smaller, and more and more interesting coffees are found. However, Salvadoran coffee has always been loved by people for its thick fragrance, sweet brown sugar honey and stable and gentle taste.

Salvadoran coffee is a mature harvest season from November to February every year. New beans are sold in the coffee market from June to August. For example, most of the Salvadoran coffee finals of the International Coffee Cup Test (C.O.E) are selected in mid-late July. Most of the coffee comes from small and medium-sized farms, and Salvadoran coffee farms work closely with international coffee organizations. The main hope is to increase the personal income of farmers and further improve the quality of life at home and community, so that coffee farmers have an incentive to change the way of planting to restore the original natural ecology, and the quality of coffee can gradually improve step by step. it makes consumers willing to accept the coffee produced in El Salvador to combine consumption patterns with natural ecology, which is the most perfect agricultural production and marketing behavior.

Santa Rita Farm in the southwest is a model winning farm for producing good coffee in El Salvador. The owner is a farmer who is very brave in trying all kinds of changes, such as the sun beans launched in 2009, which caused a sensation, and then screened out PB beans from 60 million pounds of coffee produced on the farm in December of the same year. He got a high score of 91 on the American professional coffee cup testing site, and constantly updated several kinds of coffee. There is no shortage of interesting coffee beans such as orange bourbon, red bourbon and yellow bourbon in the park. I think we will drink honey-treated coffee produced by the farm next season. This is a farm worthy of long-term attention.

Santa Rita Manor, which belongs to the JASAL Group, is located in the Apaneca Ilamatepec mountain region of Juayua province in the west of El Salvador. The local geological environment is sandy soil and volcanic soil, with a warm and humid climate with an average annual temperature of 15 degrees Celsius and an average rainfall of more than 2000 millimeters, with the dedication and professionalism of the manor operators, producing one of the best quality coffee in El Salvador. From planting, pruning, picking to follow-up treatment, JASAL has invested a lot of resources in all aspects of agricultural production to ensure that each batch of coffee they produce is fully traceable and has high-quality cup performance.

Many residents of Santa Rita have devoted themselves to the production of coffee, and their enthusiasm is even shown in coffee sacks through design and hand-painting, which can be said to be unique from the initial planting production to the final output packaging before export.

How to make Salvadoran coffee [Santa Rita Manor]?

Front street coffee hand flush reference: weigh 15g [Santa Rita 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 [Santa Rita Manor]

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

Salvadoran Coffee [Santa Rita 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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