El Salvador Coffee - Flavor and Characteristics of Finca Cajamarca's Premium Bourbon Variety Coffee Beans

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El Salvador Coffee - Cajamarca Award-Winning Farm Selected Bourbon Variety Coffee Beans - Flavor and Characteristics?

The Cajamarca Farm has recently completed processing honey-processed beans. The estate first completes the work on washed beans before proceeding with sun-dried and honey-processed beans, a process that takes about 2 months. Cajamarca produces the finest coffee and currently operates five farms, providing 20 permanent jobs, which can expand to 100 people during harvest season. It is the winner of the second Cup of Excellence Presidential Award for Salvadoran coffee, with coffee exported to the United States, Japan, and the Netherlands. In August 2013, Direct Coffee once again introduced HIU's freshest Cajamarca honey-processed beans.

Since 1856, this family has maintained a long tradition of cultivating coffee. The coffee is grown in Comasagua at an altitude exceeding 400 feet, a small village located in the Cordillera del Balsamo (Balsam Mountain Range) in La Libertad, El Salvador. The land in this region is prime coffee-growing territory, naturally shaded by abundant balsam trees. The coffee quality is exceptional, absorbing rich nutrients from the fresh water flowing from the mountain side into the Comasagua River below. The coffee beans present a balanced, creamy, and high-quality texture. The fruity and floral characteristics of balsam trees are very prominent in the coffee's taste, providing its velvety qualities that are unique to any other place in the world.

Property Characteristics

Farm Information

Farm Name: Cajamarca Farm

Farmer: Francisco Arturo Alvarez Meza

Grade: SHB

Awards: Second El Salvador Coffee Presidential Award

City: Apaneca-Ilamatepec

Region: San Geronimo, Nejapa

Country: El Salvador

Altitude: 1,350-1,600 meters

Average Rainfall: 1,800-2,200 millimeters

Coffee Characteristics

Bean Information

Variety: Bourbon

Processing System: Honey processing, African raised beds (sun-dried) drying

Flowering Period: June-August

Harvest Period: Annual harvest between November and February of the following year

Cupping Notes (Roast Level): Cupping roast level is 60 seconds after first crack (Cinnamon roast)

Flavor Profile

Aroma/Flavor: Raw olives, almonds, grapes, vanilla, hazelnuts, chocolate, honey, red sugarcane

Acidity: Citrus, plum acidity, mild and low acidity

Complexity and Other: Smooth and gentle, very sweet, low complexity, coexistence of floral and fruity notes, smooth acid-to-sweet transition without abruptness

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji grind level 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water, let bloom for 25 seconds. Second pour to 120g water, stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee.

Important Notice :

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