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Introduction to Paradise Estate in Santa Ana Province, El Salvador - Are Paradise Estate Washed Coffee Beans Delicious?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). El Salvador is the smallest and most densely populated country in Central America, with coffee beans being the main crop in most regions. However, don't overlook its existence due to its small size - 60% of coffee in El Salvador is of the Bourbon variety, such as

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

El Salvador Coffee Overview

El Salvador is the smallest and most densely populated country in Central America. Most regions primarily grow coffee beans, but don't overlook its significance due to its small size. In El Salvador, 60% of coffee is of the Bourbon variety, including Orange Bourbon, Pink Bourbon, and Red Bourbon. Bourbon varieties are known to the world for their excellent clarity, bright and sweet口感, and strong citrus aroma. Notably, El Salvador is the birthplace of Pacas and Pacamara coffee tree varieties. Typical Pacamara offers excellent body with tropical fruit fragrance and honey-like sweetness, along with citrus brightness and a golden grapefruit acidity that transforms into sweet aftertaste. It has become one of Central America's finest varieties in recent years, and many countries have recently started producing excellent Pacamara beans.

Compared to coffee farms in other Central and South American countries, most El Salvadorian farms are medium-sized. Farmers possess immense passion and professional expertise, producing high-quality coffee that has led to a flourishing export market. This has consequently maintained and enhanced the quality of coffee beans. Coffee is harvested only once a year, between November and February of the following year. Therefore, new harvest coffee typically reaches international buyers between June and August. As El Salvadorians say, "Just one sip of coffee will make you smile."

Santa Ana Volcano: Premier Coffee Region

Santa Ana Volcano is considered by FrontStreet Coffee to be the premier region for high-quality El Salvadorian coffee in recent years. The main factors are: 1. The variable climate patterns and 2. The volcanic gravel soil's excellent drainage and fertility.

How to Brew El Salvador Coffee Beans

As for brewing methods, pour-over and siphon brewing are optimal. When grinding, you'll notice an immediate floral and fruity aroma with evident sweetness.

Based on our experience, the main considerations when brewing El Salvadorian coffee are roast level, altitude, and roast date.

In principle, darker roasts can be brewed at slightly lower temperatures, while lighter roasts can be brewed at slightly higher temperatures.

For example, lightly roasted beans that have been aged longer, coarsely ground, or are naturally more acidic—if you prefer bitterness over acidity—can be brewed at higher temperatures. Of course, while higher temperatures can indeed release more aromatic lipids and fragrance, they may sometimes damage certain flavor compounds.

Naturally, brewing temperature doesn't have a fixed standard—it can be adjusted based on personal taste preferences or the bean's roast level.

Common Brewing Technique: Three-Stage Method

Three-Stage Pour-Over Method

Segmented extraction, dividing one portion of water into three separate pours.

Suitable for light roast, medium-light roast, and medium roast coffee beans.

Use V60 dripper.

Increase bloom time or number of pour interruptions to enhance coffee richness and intensity.

Grind setting—Fuji Royal R440 #3.5, sugar-sized particles.

The Three-Stage Pour-Over Extraction Method

Creates more layered complexity, clearly distinguishing the front, middle, and back-end flavors of the coffee. The technique involves increasing water volume after each bloom, typically pouring when the coffee level drops to the surface of the coffee bed. Use small, medium, and large water flows for the three-stage extraction.

Pour-Over Parameters Reference:

Using V60 dripper: 16g coffee to 320g water, bloom for 30 seconds, extract at 89-90°C water temperature, 1:15 ratio, medium-fine grind (Fuji Royal #3.5). Second pour to 140ml, wait for water level to drop, then slowly pour again with consistent speed, keeping water level not too high. Final pour to 220ml and stop. Total extraction time: 2 minutes 15 seconds—yielding unique almond and plum flavors with chocolate notes. Everyone can fine-tune according to their taste preferences.