El Salvador | San Emilio Estate Pulped Natural Bourbon Flavor Profile

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El Salvador | San Emilio Estate Natural Process [Bourbon] Flavor?

CAFECO was founded in 1972, with its founder's involvement in El Salvador's coffee industry dating back to the 1880s. ATAPASCO, CAFECO's main processing plant, is one of El Salvador's large-scale processing facilities that balances ecological conservation with advanced technological equipment. Currently operating seven estates with a total cultivation area exceeding 1,700 hectares, CAFECO exports nearly 25,000 bags of coffee beans annually. Among these, San Emilio is CAFECO's most extensive coffee estate, situated in the Cordillera del Balsamo mountain range, approximately 30 minutes from San Salvador. The estate primarily cultivates Bourbon variety coffee, characterized by its smooth, mellow, and sweet profile. San Emilio features multiple natural springs and has established an independent coffee processing facility. It was CAFECO's first coffee estate to establish direct trade relationships with overseas roasters and has registered trademarks in the United States.

El Salvador's coffee industry began in 1889, with volcanic soil, mountainous terrain, and other elements nurturing the country's high-quality coffee. German and Colombian immigrants to El Salvador initiated reforms in the coffee industry, with ATAPASCO company founded by German immigrants in 1889 as El Salvador's first coffee grinding mill. Coffee business operations began between 1960-1961, followed by the establishment of CAFECO company in 1972. CAFECO collaborates with each estate to provide various types of beans, enabling the brand to meet international market demands. They can supply single-brand coffee or provide OEM services based on customer requirements, while also assisting partner estates with professional personnel and quality control technology. Their business philosophy ensures that the entire process from coffee cultivation, harvesting, and production to export meets the highest quality control standards to satisfy customer requirements. CAFECO's coffee growing regions are distributed in volcanic areas at altitudes of 900-1,500 meters, allowing them to provide SHG and HG grade coffee beans. Current partner estates include: BARRERAS, SAN EMILIO, ANTONIETA, SAN JOAQUIN, GOLONDRINA, SANTA TERESA, and LOURDES.

Processing Method

This batch uses the natural de-pulped process. After harvesting, coffee cherries are first sent to processing tanks for washing and sorting to eliminate unqualified defective beans. The outer skin is then mechanically removed while preserving the mucilage for sun-drying on elevated racks. This process creates a fermentation sensation similar to honey processing, with coffee fruits continuing to absorb their own starch content during the process, enhancing the sweetness of the coffee beans.

Coffee Details

• Estate: San Emilio
• Region: Central El Salvador
• Altitude: 1,600 meters
• Processing Method: Natural de-pulped
• Variety: Bourbon
• Flavor Profile: Caramel sweetness, roasted hazelnut, orange peel aroma, gentle spice, soft fruit acidity, syrup-like sweetness

FrontStreet Coffee's Recommended Brewing Method:

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji Royal grinder setting 3.5
• Brewing Technique: Water-to-coffee ratio 1:15, using 15g of coffee. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Total extraction time around 2:00.

Analysis:

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains faster, pausing the pour can help extend the extraction time.

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