El Salvador | Santa Ana Region Finca Heaven | Flavor Profile of Aida Batlle's Special Selection Batch

Professional coffee knowledge exchange. For more coffee bean information, please follow Cafe Style (WeChat official account: cafe_style).

El Salvador | Santa Ana Region | El Paraíso Estate | What are the flavor characteristics of the Aida Batlle Selection batch? (ABS Natural Process)

When discussing El Salvador coffee, it's impossible not to talk about Aida Batlle, a legendary figure in the specialty coffee industry. Aida is from El Salvador, where her family has operated coffee estates for several generations. Due to the Salvadoran civil war during her childhood, she and her family moved to Miami, USA, and it wasn't until 2002 that she returned to El Salvador. To help her father, she started participating in various affairs of the family's Finca Kilimanjaro estate as a complete novice. The following year in 2003, Finca Kilimanjaro won first place in El Salvador's inaugural Cup of Excellence with a record price of $14.06 per pound. At a time when coffee market prices were depressed, with prices not even reaching one dollar per pound, achieving this price was simply incredible for them. The championship title not only brought honor to her estate and the Santa Ana region but also drove forward the entire wave of specialty coffee in El Salvador.

Starting from this crucial year, Aida began managing farm affairs more rigorously and established her own processing plant to produce the highest quality micro-lots. In addition to traditional processing methods, she also referenced processing techniques from many different countries such as Kenya, Ethiopia, and Sumatran wet-hulling, innovatively incorporating them into her experimental batches. Due to overwhelming popularity and supply that couldn't meet demand for her estate's coffee, to satisfy more customer needs, she began collaborating in 2009 with the local J. Hill Y CIA processing plant, which has over a century of history. This partnership launched the Aida Batlle Selection (ABS) program, where she selects local estates that produce high-quality coffee, assisting and guiding them through processes from cultivation, harvesting, to post-processing. She personally supervises and inspects whether production quality meets standards, and only batches whose cupping results achieve her requirements can be exported under the ABS name.

The Aida Batlle Selection comes from El Paraíso Estate in the Santa Ana region. We have launched four different processing methods at once – Natural, Pulped Natural, Kenya, and Ethiopia processing methods. Each processing method has its unique flavor characteristics, with limited quantities available. Interested friends shouldn't miss this opportunity.

✧ ABS Honey (Pulped Natural) Process Batch

✧ ABS Natural Process Batch

✧ ABS Kenya Process Batch

✧ ABS Ethiopia Process Batch

(35KG small burlap bags with plastic moisture-proof inner bags)

Country: El Salvador

Region: Santa Ana

Varieties: Bourbon, Pacas

Estate: El Paraíso

Altitude: 1400 - 1700 meters

Processing Methods: Natural, Pulped Natural, Kenya Process, Ethiopia Process

FrontStreet Coffee Recommended Brewing:

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 of coffee. First pour to 25g water and let bloom for 25 seconds. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time should be around 2:00 minutes.

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 quickly, pausing during pouring can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473