Pour-Over Brewing Parameter Recommendations for El Salvador Santa Rita Finca Santa Yellow Bourbon Washed Specialty Coffee Beans
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Pour-over Santa Rita: 15g coffee, medium grind (Komatsu Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour with 30g water for 27 seconds pre-infusion, then pour to 105g and wait for the water level to drop to half before continuing. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.
Manufacturer: Coffee Workshop Address: No. 10 Bao'an Front Street, Yuexiu District, FrontStreet Coffee Contact: 020-38364473 Shelf life: 90 days Net weight: 227g Packaging: Bulk coffee beans Roast level: Roasted coffee beans Origin: El Salvador Roast degree: Medium roast
Processing method: Washed
Yellow Bourbon matures with yellow fruit, originally discovered in Brazil and now primarily grown there. It is generally believed to be a hybrid mutation between red-fruited Bourbon and a yellow-fruited Typica variety called "Amerelo de Botocatu." Yellow Bourbon is one of the most outstanding varieties. While regular Bourbon turns from green to yellow to red, Yellow Bourbon maintains its yellow appearance. When grown at high altitudes and natural processed, Yellow Bourbon exhibits exceptional flavor.
El Salvador Santa Rita Yellow Bourbon Washed SHG EP
Country: El Salvador
Estate: Santa Rita Estate
Region: Santa Rita
Grade: SHG
February 2012 Coffee Review: 94 points
Santa Rita Estate is located in the northern region of the Apaneca-Ilamatepec Mountains at approximately 5,000 feet. Santa Ana Volcano (Volcán Santa Ana in Spanish) is situated in southwestern El Salvador, in Santa Ana Department, and is the country's highest peak (2,362 meters [7,749 feet]). It is also a model estate for El Salvador's coffee production.
Variety: Yellow Bourbon
Flavor: Wheatgrass, roasted nuts, maltose
El Salvador is one of the small countries in Central America. The local coffee is light-bodied, aromatic, pure, and slightly acidic, with excellent balance as its characteristic feature, making it a Central American specialty. It possesses balanced characteristics of acidity, bitterness, and sweetness.
El Salvador coffee, alongside Mexico and Guatemala, ranks among the production countries of the Aztec-Maya region, and is competing for the top one or two positions in Central America. High-altitude origins produce uniformly large, full-flavored coffee beans with rich, mild taste. Like Guatemala and Costa Rica, El Salvador's coffee is graded by altitude: the higher the altitude, the better the coffee. It is divided into three grades by elevation: SHB (Strictly High Grown) = high altitude, HEC (High Grown Central) = medium-high altitude, CS (Central Standard) = low altitude. The best brand is Pipil, the Aztec-Mayan name for coffee, which has been certified by the Organic Certified Institute of America.
Flavor profile features wheatgrass, roasted nuts, maltose, smooth milk creaminess, rounded acidity, brown sugar, and the sweetness of hazelnut chocolate.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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The Story and Legend of El Salvador Santa Rita Estate's Santa Yellow Bourbon Washed Specialty Coffee Beans
For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). El Salvador coffee, alongside Mexico and Guatemala, ranks among the production countries of the ASA and Meraldo group, and is competing with other countries for the top one or two positions in Central America. High-altitude origins produce uniformly large coffee beans with a rich, mellow flavor. Like Guatemala and Costa Rica, El Salvador
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