How Santa Rita Coffee from El Salvador is Made and How Salvadoran Coffee Beans are Graded
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Pour-over Brewing: Santa Rita
15g coffee grounds, medium grind (Fuji ghost teeth blade setting 4), V60 dripper, water temperature 88-89°C. First pour 30g water, bloom for 27 seconds. Continue pouring to 105g, wait until the coffee bed drains halfway before continuing. Slowly pour until reaching 225g total, discarding the tail end. 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
State: Roasted coffee beans
Origin: El Salvador
Roast Level: Medium roast
Processing Method: Washed
About Yellow Bourbon
Yellow Bourbon is a coffee variety where ripe cherries turn yellow. Originally discovered in Brazil, it is now primarily grown there. It is believed to have emerged from a hybrid mutation 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 typical Bourbon cherries change from green to yellow to red, Yellow Bourbon cherries remain yellow. Yellow Bourbon grown at high altitudes and processed using natural sun-drying methods exhibits exceptional flavor.
El Salvador Santa Rita Yellow Bourbon Washed SHG EP
Country: El Salvador
Estate: Santa Rita Estate
Region: Santa Rita
Grade: SHG (Strictly High Grown)
Variety: Yellow Bourbon
Flavor Profile: Wheatgrass, roasted nuts, maltose
February 2012 Coffee Review Rating: 94 points
Santa Rita Estate
Santa Rita Estate is located in the northern region of the Apaneca-Ilamatepec mountains at approximately 5,000 feet elevation. Santa Ana Volcano (Volcan Santa Ana in Spanish) is situated in southwestern El Salvador, in Santa Ana Department, standing as the country's highest peak at 2,362-2,381 meters. The estate serves as a model coffee producer in El Salvador.
El Salvador Coffee Overview
El Salvador is one of the smaller countries in Central America. The local coffee is light-bodied, aromatic, pure, with slight acidity. Its distinctive characteristic is excellent balance, making it a Central American specialty. It features balanced characteristics of acidity, bitterness, and sweetness.
El Salvador coffee ranks alongside Mexico and Guatemala as part of the high-quality coffee production group in Central America, competing for the top 1-2 positions in the region. High-altitude origins produce uniformly large coffee beans with rich, mild flavor profiles. Like Guatemala and Costa Rica, El Salvador grades its coffee by altitude - the higher the altitude, the better the coffee. Grades are divided into three levels by elevation: SHB (Strictly High Grown) = high altitude, HEC (High Grown Central) = mid-high altitude, CS (Central Standard) = low altitude. The best brand is Pipil, the Aztec-Mayan name for coffee, which has received organic certification from the Organic Certified Institute of America.
Flavor Experience
The flavor profile features wheatgrass, roasted nuts, maltose, with a smooth milk cream texture, rounded acidity, and sweet notes of brown sugar and 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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