El Salvador Lover Manor introduces chocolate lover single origin coffee flavor

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Santa Ana, El Salvador

Manor: Finca Guayabo Chocolate Lover Manor

Variety: bourbon

Altitude: 1450

Grade: SHB

Treatment: 50% washing, 50% honey treatment

/ beans information

ElSalvador is one of the small countries in Central America with a dense population. The flavor of its coffee is extremely balanced. In Cuscacbapa in El Salvador, packaged coffee beans are to be exported to El Salvador. Coffee from El Salvador is a specialty of Central America, where it is light, aromatic, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (AztecMayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Instituteof America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to SantaAna, which is close to the border with Guatemala. Parkmara coffee is full-grained when the aroma is not too strong.

Salvadoran coffee has six major producing areas, which are generally distributed in the alpine slopes or plateau areas covered with volcanic ash at an altitude of 1200 meters. November to April of the following year is the coffee harvest and harvest season. Because coffee prefers mild climate, so coffee trees are mainly planted in tall shade (shade grown coffee), in order to avoid excessive temperature and direct sun exposure, affecting the quality of coffee beans. The kind of coffee beans it produces belongs to Arabica species, mainly under the brands of Pacas and Bourbon, belonging to big beans with sweet taste and excellent flavor, while Mount Santa Ana is the volcano of Santa Ana in El Salvador, with an altitude of 2381 meters, is the highest volcano in the country. The summit of Mount Santa Ana has four nest-shaped craters and craters, with a small volcanic lake in the middle.

| | Manor introduction |

Chocolate Lover Manor EL GUAYABO is a farm located in the Santa Ana volcanic belt in Santa Ana, El Salvador, at an altitude of 1300 to 1500 meters above sea level, planted on the hillside of the volcanic belt, along with a valley. The micro-climate produced by the winding mountains has created the coffee grown here with a very delicate 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, there are often nearby birds, reptiles and other wild animals to visit in the coffee garden.

| | Variety

Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe. Compared with the tin card species, the bourbon species has wider leaves and denser growth. although the seed setting is higher than the tin card, the harvest time is also 2 years, which is also a variety with less yield, but it has a high-quality taste, like the sour taste of red wine, and the aftertaste is sweet.

Coffee bean granules are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune coffee trees to no more than 150 centimeters.

| | treatment (50% washing, 50% honey treatment) |

Finca Guayabo mainly presents this coffee bean with different post-processing methods, with 100% Bourbon varieties, with 50% honey treatment and 50% water washing, so that the native Bourbon varieties show different flavors through different treatments, showing a multi-level milk-like smoothness and adding cocoa chocolate blend "chocolate lover".

The honey treatment method is to transport the coffee beans to the honey treatment plant at an altitude of about 1800 meters, and to the lower altitude for treatment because it is not easy to form clouds, sufficient sunshine and strong ultraviolet rays, which can make the coffee beans absorb enough heat to make the coffee show a very good aroma, so that the coffee can be dried in a very short time, and the flavor can be better presented.

The washing rule is to make use of the rich water resources in this area to give the coffee a very clean taste. 50% honey treatment and 50% water washing are mixed together to make a special single orrigin coffee, which is the flavor the farm wants to express, filling the coffee with chocolate, cocoa and stone fruit flavors, and naming it "Qiao Ke Lover" series.

| | Baking analysis |

When our front street baker got this [El Salvador Santa Ana] raw bean, we saw that the density of the bean was relatively high, and the medium heat was used in the baking process to prolong the dehydration time of the bean. After the bean burst, the caramelization reaction of the bean was properly lengthened so as to make the bean sweeter in flavor.

Roaster Yangjia 800N (baking capacity 300g)

Furnace temperature 180 ℃ into the pot, firepower 125, throttle open 3; tempering point 1 temperature 39 ℃, the throttle is adjusted to 3.5, firepower is adjusted to 100; when the furnace temperature is 151.2 ℃, the bean table turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 156℃, the firepower is adjusted to 80, the throttle remains unchanged, when the furnace temperature reaches 166℃, the firepower is adjusted to 50, the throttle remains unchanged, and the throttle is adjusted to 5 after an explosion.

Agtron bean color value is 71.7 (left), Agtron pink value is 85.5 (right), Roast Delta value is 13.8.

| | Cup mapping |

Cup test flavor: nuts, dark chocolate, cream, berries, caramel

1. The flavor description varies from person to person and will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, in order to provide reference.

two。 The content will be revised in time according to the new information, subject to the latest update.

/ brewing and sharing

When we were cooking, considering that the beans were medium-and shallow-baked, the editor decided to use the V60 filter cup to extract and adopt a segmented approach to show that the beans were more layered in taste.

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG-6T (57% pass rate of Chinese standard No. 20 screen), that is, medium and fine grinding

Flushing and cooking technique: segmented extraction. Steam with 33 grams of water for 30 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 1 minute 39 per 58 ".

Flavor: it smells fruity and nutty, with nuts, cream, caramel, berry and citrus acidity in the finish, with a well-balanced overall taste.

END