Introduction to El Salvador Santa Rita Coffee Growing Region - How to Brew El Salvador Coffee

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El Salvador Santa Rita Yellow Bourbon Washed SHG EP

Country: El Salvador

Estate: Santa Rita Estate

Region: Santa Rita

Grade: SHG

Rated 94 points by Coffee Review in February 2012

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, standing as the country's highest peak (2,362-2,381 meters). It is also a model coffee-producing estate 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 balanced flavor characteristics that make it a Central American specialty. It exhibits equal characteristics of acidity, bitterness, and sweetness.

El Salvador coffee ranks alongside Mexico and Guatemala as producers of the Arabica-Mermaid group, and is competing for the top one or two positions in Central America. High-altitude origins produce large, uniformly sized coffee beans with rich, mild flavors. 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) = mid-high altitude, CS (Central Standard) = low altitude. The best brand is Pipil, which is the Aztec-Mayan term for coffee, and it has been certified by the Organic Certified Institute of America.

The flavor profile features wheatgrass, roasted nuts, maltose, the smoothness of milk cream, well-rounded acidity, and the sweetness of brown sugar and hazelnut chocolate.

Brewing Instructions

Pour-over brewing for Santa Rita. Use 15g of coffee, medium grind (Fuji grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops to half in the coffee bed, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method: Washed

Yellow Bourbon, with yellow fruits when ripe, was first discovered in Brazil and is now mainly grown there. It is generally believed to be a mutation resulting from hybridization between red-fruited Bourbon and a yellow-fruited Typica variety called "Amerelo de Botocatu." Yellow Bourbon is one of the most outstanding quality varieties. While typical Bourbon turns from green to yellow to red, Yellow Bourbon maintains its yellow appearance. Yellow Bourbon grown at high altitudes and processed using natural sun-drying methods exhibits exceptional flavor.

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