El Salvador Coffee Beans | Honey Process Coffee | El Recuerdo Estate Pour-Over Coffee Bean Recommendations

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Introduction to Honey Processed Coffee

In addition to the coffee introduced in this article, FrontStreet Coffee recommends hand-pour suitable coffee beans: Costa Rica Black Honey & Nicaragua Black Honey

El Salvador El Recuerdo Honey

Origin Country: El Salvador

Region: Apaneca-Ilamatepec; Santa Ana

Estate: Finca El Recuerdo

Producers: Jose Antonio and Andreas Salaverria

Washing Station: Las Cruces

Altitude: 1,400 meters

Varieties: Bourbon; Icatu

Processing Method: Honey Process

Harvest Time: January-February 2017

Flavor Notes: Milk chocolate, milk fudge, deep and intriguing flavors, gentle, stone fruit acidity, slight herbal notes adding complex layers

El Salvador El Recuerdo Estate

El Recuerdo Estate is managed by brothers Jose Antonio and Andreas Salaverria, who harvest coffee cherries for honey processing of each year's batch. Their approach is particularly intelligent and sustainable due to their forward-thinking mindset. They personally supervise the planting of coffee trees and shade trees, cherry selection, processing, drying, hulling, quality control, and the final step of bagging.

In early 2017, the brothers specially treated several outstanding coffee varieties, which were planted on a small plot of land opened up on the farm. Their investment continues to grow as they experiment with producing new varieties, while also committed to maintaining the health of old Bourbon and other old coffee trees in several farms in Santa Ana. They conduct a series of different processing methods at the Las Cruces washing station, such as using the Jotagallo depulper, fermenting parchment beans still with sugar content, or using mucilage removers to eliminate pectin mucilage before drying on patios or African beds. Last year, there were several different coffees, including water-soaked batches, where parchment beans were soaked in clean water for extended periods, creating a very slow anaerobic fermentation process.

This batch from El Recuerdo Estate uses honey processing, with 100% of the mucilage adhering to the seed's outer layer sun-dried. This drying method is difficult to control because the beans become very sticky and easily clump together unless constantly turned. However, the additional labor costs of frequent turning are well worth it, as drying can be slower and more uniform, making the coffee flavor more complex while maintaining cleanliness: captivating milk chocolate and fudge, combined with interesting herbal and fruity notes, adding extra flavors to this approachable coffee.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473