El Salvador Santa Rita Estate Yellow Bourbon Washed Coffee Beans: Differences, Distinctions, and Award Achievements
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The flavor profile features wheatgrass, roasted nuts, maltose, a smooth milk creaminess, well-rounded acidity, and the sweetness of brown sugar and hazelnut chocolate.
Pour-over Brewing Method
Santa Rita pour-over. Use 15g of coffee grounds with medium grinding (Fujima serrated blade grinder #4), V60 dripper, water temperature at 88-89°C. First pour: 30g water, bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level in the coffee bed drops halfway, then continue slow pouring until reaching 225g. Avoid the tail end. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.
Product Information
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: Medium roast
Processing Method: Washed processing
About Yellow Bourbon
Yellow Bourbon, with yellow ripe fruits, was first discovered in Brazil and is now primarily grown there. It is generally believed to be a mutation resulting from the hybridization of 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 changes from green to yellow to red, Yellow Bourbon remains yellow in appearance. Yellow Bourbon grown at high altitudes and sun-dried exhibits exceptional flavor.
Coffee Details
El Salvador Santa Rita Yellow Bourbon Washed SHG EP
Country: El Salvador
Estate: Santa Rita Estate
Region: Santa Rita
Grade: SHG
Variety: Yellow Bourbon
Flavor Notes: Wheatgrass, roasted nuts, maltose
Achievement: 94 points from Coffee Review, February 2012
Santa Rita Estate is located in the northern region of the Apaneca-Ilamatepec Mountains at approximately 5,000 feet elevation. Santa Ana Volcano (Volcán Santa Ana in Spanish) is located in southwestern El Salvador, in Santa Ana Department, standing as the country's highest peak (2,362-2,381 meters). It is also a model estate for El Salvador's coffee production.
El Salvador Coffee Overview
El Salvador is one of the smaller countries in Central America. The local coffee is light-bodied, aromatic, pure, and slightly acidic, with excellent balance as its distinctive flavor characteristic, making it a Central American specialty. It features balanced characteristics of acidity, bitterness, and sweetness.
El Salvador coffee ranks alongside Mexico and Guatemala as major producers in the region, competing for the top positions in Central America. High-altitude origins produce large, uniformly-sized coffee beans with rich, mild flavor. 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.
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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Flavor Characteristics, Growing Region, and Brewing Parameters for El Salvador Santa Rita Yellow Bourbon Washed Coffee Beans
Professional barista discussion, please follow Coffee Workshop (WeChat official account: cafe_style). Yellow Bourbon, with yellow fruit when ripe, was first discovered in Brazil and is currently grown mainly in Brazil. It is generally believed to have originated from a hybrid mutation between the red-fruited Bourbon variety and a Typica variant called Amerelo de Botocatu that produces yellow fruit.
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Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). Just as wine improves with age, coffee beans can also undergo aging treatment. In successful aged beans, acidic and astringent components settle and transform into sugars, making the coffee smoother and more rounded. Perhaps due to terroir, climate, and bean characteristics, currently the highest success rate and best quality aged beans are found in Indonesia and India. The Indonesian...
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