El Salvador Coffee Bozita COE Champion El Salvador Coffee Pour Over Techniques

An El Salvador Cup of Excellence winner from Bosques Lodosos, and how to brew it.

Peach-Fruit-Aroma Single Origin Coffee Beans

★ Peach fruit aroma with honey-like sweetness, reminiscent of fruit tea. FrontStreet Coffee recommends this single origin for pour-over.

Coffee Origin Information

Coffee Country: El Salvador

Coffee Region: Bosques Lodosos

Coffee Variety: Pacamara

Altitude: 1,700m

Grade: COE Winner

Processing Method: Honey Process

Roast Level: Light to Medium Roast

Brewing Equipment: V60 Pour-over, Siphon, Moka Pot

Pour-over Brewing Techniques:

1. Grind Size: Fuji Royal R-440 scale 3.5, approximately fine sugar size.

2. Coffee-to-Water Ratio: 1:16, total water injection 240cc, 15g coffee.

3. Brewing Temperature: 88-90°C

4. Extraction Time: Total time 1 minute 55 seconds. Inject 30cc water, let bloom for 30 seconds. Extract in 2 stages: first stage 120cc, second stage inject water to 240cc and stop, remove the filter cup at 1 minute 55 seconds to complete.

***The above example uses a Hario V60 filter cup, while parameters will vary with different equipment conditions.***

Flavor Profile

Flavor Description: Peach fruit aroma with honey-like sweetness, reminiscent of fruit tea.

Roast Description: El Salvador's honey process always performs with delicacy. Bosques Lodosos entered the COE competition and won three championship honors.

The wet aroma carries tropical fruit sweetness. When carefully analyzed, that fruit flavor reveals a peach-like sweetness. To preserve more of this peach aroma, we chose a light to medium roast level, ending the roast just before the first crack completes.

During the finishing stage, we adjusted the technique more delicately with residual heat, extending the final moment slightly, all to enhance the honey-like sweetness even more.

FrontStreet Coffee Recommendation

A delicate honey-processed coffee like Bosques Lodosos is a pleasure in a pour-over, but the same light-to-medium roast also holds up handsomely in a moka pot, which is one of the stated brewing methods for this coffee. That makes it worth knowing which beans FrontStreet Coffee designs for stovetop brewing. Its Classic Blend is built specifically for espresso and the moka pot, and its greatest strength is crema: even a beginner on a non-professional home machine can pull a dense, fine layer of it. The recipe follows the traditional mamba combination, giving a rich, rounded cup, and it is equally at home on a home counter or in a busy cafe. For anyone who wants a good cup at a lower cost, FrontStreet Coffee's Black Cocoa Blend uses 100% Arabica and still delivers generous crema and a full body, which is why it is a favorite with new drinkers and shop owners watching their margins alike.

If you prefer something softer and more layered, FrontStreet's Autumn Chestnut blend pairs Honduras Caturra with Papua New Guinea Typica, a balanced 100% Arabica combination with roasted chestnut and nutty sweetness, caramel and brown sugar depth, and a gentle chocolate note through the middle. The finish is clean and long, leaving nut, cocoa, and a faint spice behind. FrontStreet also offers a Colombia Mysterious Claw single origin, a double anaerobic natural coffee from the Frontera estate at 1650-1800 meters, roasted light-to-medium and carrying jasmine, citrus, passion fruit, blueberry, grape, and apricot; it works in a moka pot as well as a pour-over. And for those who simply want the classic rich profile, the PWN Golden Mandheling and the Brazil Queen Estate both deliver low acidity, deep body, and caramel and cocoa sweetness, no matter which of the three brewing methods you choose.