How can Salvadoran coffee taste good? Santa Elena Manor Coffee beans characteristic Taste Story

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El Salvador coffee beans have five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), most of which are distributed on volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters above sea level. October to February is the coffee harvest and harvest season. The coffee beans produced by it belong to Arabica species, including Bourbon bourbon and Pacas Pacas. It can be divided into three grades according to the altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).

Coffee farms are located in the hills and volcanic slopes where the soil is the most fertile. Because of its special planting soil, Salvadoran coffee beans have a unique flavor, mellow taste, moderate sweet and sour, rich aroma, and charming tonality. Salvadoran coffee beans are big beans with sweet taste and excellent flavor. El Salvador is also an important producer of organic coffee.

Saint Elena Manor is one of the few estates at the highest altitude in the Santa Ana producing area, which is currently run by Mr. Lima and Mr. Don Fernando Lima and is currently the third generation landowner. Mr. Fernando has more than 30 years of coffee planting experience since he was young. At present, the main varieties planted in the manor are bourbon and Pacamara. Mr. Fernando adheres to the principle of maintaining environmental diversity in the concept of manor planting. When you first step into the manor, you can feel that it is different from other Salvadoran manors. The manor maintains a very primitive forest environment. At the same time, Mr. Fernando also retained a high proportion of old bourbon coffee trees, some of which are even more than 15 years old. for landowners, these coffee trees are the fruit of painstaking maintenance. Coffee trees will not be cut down because of older trees and less fruit, and these old bourbon trees can provide better cup flavor although they have less fruit.

Traditionally, Salvadoran coffee farmers do not deal with the exposure of coffee fruits so carefully and relatively poorly in terms of equipment, but Fernando constantly updates a lot of equipment in the processing plant, making Santa Elena Manor one of the few estates in El Salvador to use African scaffolding for the sun drying of coffee fruits. Although the use of African scaffolding equipment tends to stretch longer in the sun, it can improve the cleanliness and sweetness of coffee.

At the same time, Mr. Fernando Fernando also began to set up his own water washing treatment station 15 years ago, with its own water washing treatment station, so that the landowner can control the follow-up procedures and carry out more detailed honey treatment batch experiments. In St. Elena Manor, Mr. Fernando does not immediately carry out peeling or sun treatment after harvesting coffee red fruit. Instead, the red fruit was placed in a clean water tank in the treatment plant to improve the sweetness of the coffee, and then followed by follow-up treatment.

Although many excellent batches of washed coffee can be found in El Salvador in the past, they are often slightly inferior to other countries in terms of sweetness and mellowness. Santa Elena Manor is one of the few estates in El Salvador with honey treatment and sun experience. Fernando Manor is almost critical of every detail of honey treatment and sun exposure. These efforts have enabled St. Elena Manor to win a total of seven COE competitions since 2003, and two of the top 10 Central American competitions organized by the Rainforest Conservation Union.

Salvadoran coffee beans on the front street are recommended to be cooked:

V60 filter cup / water temperature 90 ℃ / powder / water ratio 1: 15 / grindability BG 5R/ extraction time 2 minutes