El Salvador Santa Rita Estate Pour Over Data | How to Brew Santa Rita Estate Coffee
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Pour-over Santa Rita
15g coffee grounds, medium grind (Fujiyama serrated burr grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27 seconds pre-infusion. Continue pouring to 105g, pause until the water level drops to halfway, then slowly pour until reaching 225g total. Discard the final tail section. Water-to-coffee ratio 1:15, 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
Yellow Bourbon
Yellow Bourbon is a coffee variety where the cherries ripen to yellow color. Originally discovered in Brazil, it's now primarily grown there. It's believed to be a mutation resulting from hybridization between red-fruited Bourbon and a yellow-fruited Typica variant called "Amerelo de Botocatu." Yellow Bourbon is considered one of the most exceptional varieties. While regular Bourbon cherries typically turn from green to yellow to red, Yellow Bourbon cherries remain yellow. When grown at high altitudes and processed as natural, Yellow Bourbon exhibits excellent flavor characteristics.
El Salvador Santa Rita Yellow Bourbon Washed SHG EP
Country: El Salvador
Estate: Santa Rita Estate
Region: Santa Rita
Grade: SHG
Rating: 94 points (Coffee Review, February 2012)
Santa Rita Estate is located in the northern region of the Apaneca-Ilamatepec mountains at approximately 5,000 feet altitude. Santa Ana Volcano (Volcan Santa Ana in Spanish) is situated in southwestern El Salvador, in Santa Ana Department, serving as the country's highest peak at 2,381 meters (7,749 feet). It's also a model estate for coffee production in El Salvador.
Variety: Yellow Bourbon
Flavor Notes: Wheatgrass, roasted nuts, maltose
El Salvador is one of the smaller countries in Central America. The local coffee is light-bodied, aromatic, pure, and slightly acidic, with exceptionally good balance as a characteristic feature of Central American coffees. It presents equal 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 coffees feature uniformly large, full-bodied beans with rich, smooth flavors. Like Guatemala and Costa Rica, El Salvador's coffee is graded by altitude: the higher the altitude, the better the coffee. Grades are divided into three levels: 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.
The flavor profile includes wheatgrass, roasted nuts, maltose, smooth milk creaminess, rounded acidity, brown sugar sweetness, and hazelnut chocolate notes.
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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El Salvador Santa Rita Estate Flavor Profile and Characteristics
Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Yellow Bourbon, a coffee variety with yellow fruit when ripe, was originally discovered in Brazil and is now primarily grown there. It is generally believed to have originated from a hybrid mutation between red-fruited Bourbon and a yellow-fruited Typica variant called Amerelo de Botocatu.
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90+ Danchi Dream Bean Characteristics | 90+ Danchi Dream Coffee Brewing Guide
For professional barista discussions, please follow Coffee Workshop (WeChat Official Account: cafe_style). According to the degree of impact on taste from fruit flavors during processing, they can be categorized from low to high as: W2, H2, N2. These three flavor distinctions can also be simply understood as processing methods: W2=WA
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