El Pasti Micro-region in Santa Ana, El Salvador | Washed Pacas from El Sunzita Sunset Farm

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El Pasti Micro-region, Santa Ana, El Salvador | What are the flavors of washed Pacas from El Sunzita Sunset Farm?

Sunset Farm (El Sunzita) belongs to Mauricio and his wife Mary. They received this land from their family. Mauricio's brother owns a large coffee plantation called "El Sunza" surrounding the Sunset Farm, with 200 manzanas (140 hectares). In the past, coffee produced by Sunset was sent to El Sunza to be mixed with other coffee for sale.

Mauricio is an agronomist himself. A few years ago, he noticed something special: the main coffee variety on Sunset Farm is a Bourbon hybrid that doesn't exist in other areas of El Sunza, but it's his personal favorite. 65% of the farm is planted with this variety, which he later named "Hybrid from El Pasti." After discovering this variety, the couple decided to become independent and establish their own coffee business. Although Sunset Farm has only 16 manzanas (11.2 hectares), they have a beautiful nursery garden, a micro depulper, and their daughter and son have joined the business. Mauricio is responsible for farm management, while Mary handles logistics.

In addition to Hybrid from El Pasti, the farm also grows Yellow Bourbon and Pacas. This year's coffee from Sunset Farm is washed Pacas.

Coffee Information

Variety: Pacas

Region: El Pasti, Santa Ana

Farm: El Sunzita Sunset Farm

Washing Station: Producers: Mauricio Ortiz & Mary Ortiz

Altitude: 1400 meters

Processing Method: Washed

Flavor Notes: Vanilla custard, pear, macadamia nuts, creamy mouthfeel

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g coffee. First pour 25g water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops halfway before continuing to pour. Slowly pour until reaching 225g total 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. Because the V60 has many ribs and drains relatively quickly, pausing during pouring can help extend the extraction time.