El Salvador Chocolate Lover Farm - Premium Salvadoran Coffee Introduction

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Chocolate Lover Estate

Located in the Santa Ana volcanic region of El Salvador, this farm sits at an altitude of 1,300 to 1,500 meters on the mountainside of the volcanic zone. With abundant moisture and numerous microclimates, the coffee grown here develops exceptionally delicate flavors. This farm primarily cultivates Bourbon varieties, stretching across the entire mountainside. Due to the well-preserved original forest in this area, the coffee plantation often receives visits from nearby birds, reptiles, and other wildlife.

The main approach is to showcase this coffee bean through different processing methods. The farm owner blends 50% honey-processed and 50% washed coffee in El Salvador to create this single-origin coffee known as "Chocolate Lover." Using 100% Bourbon varieties with different processing methods creates a more multi-layered flavor profile and rich mouthfeel. The honey processing here involves transporting coffee beans to a honey processing facility at about 800 meters altitude. The advantage of processing at lower altitudes is that fog is less likely to form, with ample sunlight and strong UV radiation that allows coffee beans to absorb sufficient thermal energy, resulting in excellent aroma. The honey-processed coffee here can be dried in a very short time, allowing flavors to be presented more solidly. The washed method utilizes the abundant water resources in this region to create a very clean taste.

Blending 50% honey-processed with 50% washed coffee creates a distinctive single-origin coffee that represents the flavor expression this farm aims to achieve. Because this coffee is rich in chocolate, cocoa, and nut notes, with a very smooth body, it's suitable for medium roasting to highlight its unique chocolate flavor. Therefore, we've specially named it the "Chocolate Lover" series.

Due to the farm owner's love for this land, they use forest-style cultivation methods, preserving many native tree species as shade trees. This also provides suitable habitats for wildlife, representing a positive contribution to the global environment. The farm also cares about the farmers' lives, distributing bonuses during different festivals to help farmers live better lives.

Coffee Characteristics:

Estate Name: Finca Guayabo Chocolate Lover Estate

Country: El Salvador

Region: Apaneca-Ilamatepec

Altitude: 1,350 m

Variety: Bourbon

Processing Method: Washed/Honey

Flavor Description: Chocolate, milk candy, sucrose, toffee, nut flavors, rich body, sweet cocoa aftertaste and tropical fruit finish

FrontStreet Coffee has chosen a medium-light roast to highlight the sweetness of these beans.

When brewing, considering that these beans are medium-light roasted, FrontStreet Coffee decided to use a V60 dripper for extraction, adopting a segmented approach to enhance the layered complexity of these beans.

FrontStreet Coffee's Recommended Brewing Method: Pour-over

Dripper: V60

Water Temperature: 88-90°C

Coffee-to-Water Ratio: 1:15

Grind Size: BG -6T (57% pass-through rate on China standard #20 sieve), equivalent to medium-fine grind

FrontStreet Coffee's Brewing Technique: Segmented extraction. Use 33g of water for a 30-second bloom, then continue pouring in small circular motions until reaching 127g for the first segment. When the water level drops to just before exposing the coffee bed, continue pouring to 228g and stop. When the water level drops to just before exposing the coffee bed again, remove the dripper. (Timing starts from the bloom) Total extraction time is 1'58".

FrontStreet Coffee's Pour-over Flavor: Aromas of fruit and nuts, with nutty, creamy, and caramel notes on the palate. The finish reveals berry and citrus acidity, creating an overall balanced taste profile.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473