Apaneca production area of San Ana Volcano in El Salvador | semi-washing + semi-honey treatment | Chocolate Lover Manor

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San Ana volcano Apaneca producing area in El Salvador | semi-washing + semi-honey treatment | bourbon flavor of Chocolate Lover Manor?

It is a farm located in the Santa Ana volcanic area of Santa Ana, El Salvador, at an altitude of 1300 Meltel 1500 meters above sea level. On the hillside of the volcanic belt, there is plenty of moisture and many microclimates, which makes the coffee grown here with a very fine flavor. This farm is mainly planted with Bourbon varieties, which stretch all over the hillside. As the primitive forest in this area is quite intact, the coffee garden is often visited by nearby birds, reptiles and other wild animals. Finca Guayabo mainly presents the coffee bean in different ways, and the farm owner blends the chocolate lover, single orrigin coffee in El Salvador with 50% honey and 50% water washing. With 100% Bourbon varieties, two different treatments are used to make the whole coffee more layered in flavor and richer in taste. The honey treatment here is to transport coffee beans to a honey processing plant about 800 meters above sea level. The advantage of lower altitude treatment is that it is not easy to cloud here, sufficient sunshine and strong ultraviolet rays, so that coffee beans absorb enough heat to show a very good aroma. Here honey treatment coffee, in a very short time to dry the coffee, the flavor can be more solid presentation. The washing rule uses this area to enrich water resources and give the coffee a clean taste. Mix 50% honey treatment with 50% water wash to make a special single orrigin coffee, which is the flavor the farm wants to express. Because this coffee is full of chocolate, cocoa, drupe cream, the whole thickness is very smooth, suitable for medium-roasted coffee to show the unique chocolate taste of this coffee, so we specially named "chocolate lover".

FincaGuayabo mainly presents the coffee bean in different ways, and the farm owner blends this chocolate lover, single orrigin coffee in El Salvador with 50% honey and 50% washing. With 100% Bourbon variety, with different treatment methods, the whole coffee flavor is more multi-layered and taste is very rich. The method of honey treatment here is to transport coffee beans to a honey treatment plant about 800 meters above sea level. The advantage of dealing with it at a lower altitude is that it is not easy to get clouds, sufficient sunshine and strong ultraviolet rays, which allows coffee beans to absorb enough heat. Make the coffee show a very good aroma. The coffee treated with honey here can dry the coffee in a very short time, and the flavor can be more firmly presented. The washing rule is to use the rich water resources in this area to give the coffee a very clean taste.

Mix 50% honey treatment with 50% water wash to make a special single orrigin coffee, which is the flavor the farm wants to express. Because this coffee is full of chocolate, cocoa, stone fruit tone, the whole thickness is very smooth, suitable for medium-roasted way to show this coffee its unique chocolate flavor, so we specially named it "Chocolate Lover" series.

Because the farm owner loves the land, he uses the jungle planting method and retains many native tree species as shade trees, which also provides a suitable habitat for wild animals and is a sign of goodwill to the earth's environment. The manor is also very concerned about the lives of farmers and will distribute bonuses to farmers on different festivals to help them live a better life.

Domain: Apaneca-Ilamatepec

Altitude: 1350 m

Treatment: 50% washing + 50% honey treatment

Product type: Bourbon

Treatment: washing / honey treatment

Flavor description: chocolate, caramel, sucrose, toffee, drupe flavor, full-bodied, sweet cocoa and tropical fruit finish, chocolate milk sugar, sucrose taffy drupe flavor, sweet tail cocoa cream sweet

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.