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El Salvador

El Salvador is located in northern Central America, sharing part of the Sierra Madre de Chiapas northern mountain range with Guatemala. The southern border meets the Pacific Ocean and consists of more than 20 volcanoes.

El Salvador possesses high-altitude slopes rich in volcanic minerals, the Pacific provides adequate rainy seasons, and dry air blows from the Honduran mountain range at the eastern boundary - these are extremely ideal climate and environmental conditions for coffee cultivation.

El Salvador's coffee variety distribution is 68% Bourbon, 29% Pacas, a Bourbon variant with similar flavors, and the remaining 3% consists of many varieties including Pacamara, Caturra, and others.

Coffee is graded by growing altitude: 600-900 meters is Standard, 900-1200 meters is High Standard, and above 1200 meters is Strictly High Grown (SHG).

Monte Carlo Estate

Monte Carlo is an extremely spectacular estate that covers the area around a long dormant volcano - La Nimfa.

The estate owner is Don Carlos Batres, who has been growing coffee for over 30 years. He lives and cultivates coffee daily on the slopes of the Monte Carlo volcano, a private volcano located in the Apaneca region of El Salvador.

Monte Carlo Estate has over 688 hectares of land surrounding the volcano, growing many different varieties of coffee beans including Catuai, Caturra, Bourbon, and Pacamara. The estate contains 340 hectares of forest protection area, and such a unique landscape provides excellent growing conditions for coffee trees - a year-round misty microclimate, high altitude, and nutrient-rich volcanic soil. Coffee trees grown under shade are planted in rows on the slopes, extending all the way to the volcano's edge.

Mature coffee cherries are hand-picked and processed using traditional family-style processing methods passed down since 1870. The coffee beans are washed three times with clear, bright spring water and 100% sun-dried in clay courtyards, maintaining cool temperatures during the day and warmth at night, slowing the drying process to 15 days. This small secret creates bright, pleasantly exciting coffee flavors.

The processing facility is designed with a unique water-gravity-driven channel system that transports beans to each of its 60 drying courtyards.

Coffee Bean Information

Region: Latin America · El Salvador · Ahuachapán · Apaneca

Processing Method: Traditional washed

Variety: Caturra

Altitude: 1000-1800 meters

Estate Workers: 600 people (peak harvest season)

Soil: Mineral-rich black volcanic sandy soil

Acidity: Medium       Body: Medium

Description: Bright citrus with black chocolate and black walnut flavor notes

Of course, this coffee bean also has a very long history in Starbucks Reserve.

In 2011, Starbucks Reserve held a tasting banquet at the Ginza MARRONNIER Street store in Japan.

Brewing Share

This Reserve coffee is suitable for many brewing methods.

Preparation: 30g ground coffee (standard Ditting 6#-7#), 500g Voss pure water at 92℃ (store water is also acceptable), siphon stirrer, electronic scale, V60 dripper, filter paper

8-cup French press, add filter paper to the lowest layer of the filter mesh and adjacent layer, filter paper should be 1 centimeter larger than the largest layer of the filter mesh

Classic hand-drip filter paper can be cut as shown in the picture

French Press Method

Brewing:

Using an 8-cup French press, first add 420g of 92℃ water, then add 30g of coffee grounds, stir for 4 circles. The coffee-to-water ratio is 1:14, with an infusion time of 2 minutes.

After 2 minutes, stir for another 4 circles to enhance the sweetness during the mid-extraction phase.

After 40 seconds, press down evenly at a constant speed using the filter mesh with added filter paper.

After pressing, perform a second filtration using a #02 V60. The large funnel design of the #02 V60 will make the coffee flow down faster, preventing over-extraction caused by fine particles' secondary extraction. The filtration time should be controlled within 2 minutes.

Total brewing time is 5 minutes and 30 seconds.

Description:

Bright citrus acidity, bitter black chocolate, smooth mouthfeel, with distinct black walnut flavors.

2. Japanese Matsuya Style Brewing

20g Ditting setting 6 grind, water temperature 92℃, do not wet the filter paper. After pouring the coffee grounds, inject 50g of water in a fine, even circular stream. After completion, cover with a lid (if no lid is available, use the grounds receiver cup as shown in the picture), time for 3 minutes of steaming. Inject the remaining 50g of water in a fine circular stream. After extraction is complete, add 70-90g of hot water to dilute and enjoy.

Description: Softer citrus acidity, black walnut and black chocolate flavors, with noticeable sweetness and persistent aftertaste.

3. Six-cup Chemex (Iced)

40g coffee grounds. After wetting the filter paper, remove it. Use a small amount of ice to cool the bottom of the dripper. After pouring out the cooling ice, add 320g of ice. Install the filter paper, pour in the coffee grounds, and steam with 80g of water (steaming time starts counting from water injection, 31s). Second injection to 240g, wait 30s, third injection to 320g, total time cut off at 2 minutes 05 seconds. Shake the Chemex before sharing.

Description: Bright citrus acidity, distinct black walnut flavors, with good black chocolate aftertaste.

FrontStreet Coffee (FrontStreet Coffee): A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473