El Salvador Santa Rita Flavor Profile: El Salvador Coffee Varieties and Prices
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Pour-over Brewing for Santa Rita
15g of coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First infusion with 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g total. Discard the 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: Roasted coffee beans
Origin: El Salvador
Roast degree: Medium roast
Processing Method
Washed processing
About Yellow Bourbon
Yellow Bourbon is a coffee variety that turns yellow when ripe. It was first discovered in Brazil and is now primarily grown there. It is generally believed to have originated from a cross between red-fruited Bourbon and a yellow-fruited Typica variant called "Amerelo de Botocatu," which then mutated. Yellow Bourbon is considered one of the most outstanding varieties. While regular Bourbon cherries typically turn from green to yellow to red, Yellow Bourbon cherries remain yellow. Yellow Bourbon grown at high altitudes and processed using natural sun-drying methods produces exceptional flavor.
El Salvador Santa Rita Yellow Bourbon Washed SHG EP
Country: El Salvador
Estate: Santa Rita Estate
Region: Santa Rita
Grade: SHG
Score: 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 (Volcán Santa Ana in Spanish) is located in southwestern El Salvador, in Santa Ana Department, and is the country's highest peak (2,362-2,381 meters / 7,749 feet). It is also a model estate for coffee production in El Salvador.
Variety: Yellow Bourbon
Flavor: Wheatgrass, roasted nuts, maltose
About El Salvador Coffee
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 characteristic, making it a Central American specialty. It features equal characteristics of acidity, bitterness, and sweetness.
El Salvador coffee ranks alongside Mexico and Guatemala as major producers in the region and is competing with other countries for the top one or two positions in Central America. High-altitude coffees feature uniformly large, full-bodied beans with rich, mild flavor. Like Guatemala and Costa Rica, El Salvador's coffee is graded by altitude, with higher elevations producing better 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, which is the Aztec-Mayan name for coffee. It has been certified by the Organic Certified Institute of America.
Tasting Notes
The flavor profile features wheatgrass, roasted nuts, maltose, a smooth milky creaminess, rounded acidity, brown sugar sweetness, and the sweet notes 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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Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). El Salvador coffee ranks alongside Mexico and Guatemala as major production countries in the Central American region, competing with other nations for the top one or two positions in Central America. High-altitude grown varieties produce uniformly large coffee beans with a rich, mellow flavor profile. Like Guatemala and Costa Rica, El Salvador
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