What are the Flavors of El Sunzita Washed Pacas from Santa Ana Region, El Salvador?
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El Salvador Santa Ana Region | El Sunzita Farm Washed Pacas Flavor Profile
El Sunzita Farm belongs to Mauricio and his wife Mary. They received this land from their family. Mauricio's brother owns the large coffee plantation El Sunza, which surrounds "El Sunzita" with 200 manzanas (140 hectares). In the past, the coffee produced by El Sunzita was sent to El Sunza to be mixed with other coffee for sale.
Mauricio is an agronomist by profession. A few years ago, he noticed something special: the main coffee bean variety at El Sunzita Farm is a Bourbon hybrid that doesn't exist in other areas of El Sunza, yet it's his personal favorite. This variety accounts for 65% of the farm's plantation and was later named by him as "Hybrid from El Pasti." After discovering this variety, the couple decided to establish their own independent coffee business. Although El Sunzita Farm only has 16 manzanas (11.2 hectares), they have a beautiful nursery garden, a micro depulper, and their daughter and son have joined the operation. Mauricio manages the farm while Mary handles logistics.
In addition to Hybrid from El Pasti, the farm also grows Yellow Bourbon and Pacas varieties. This year's coffee from El Sunzita Farm is a washed Pacas.
Coffee Information
Variety: Pacas
Region: El Pasti, Santa Ana
Farm: El Sunzita Farm
Washing Station: Producer: Mauricio Ortiz & Mary Ortiz
Altitude: 1400 meters
Processing Method: Washed
Flavor Profile: Vanilla custard, pear, macadamia nut, creamy texture
FrontStreet Coffee's 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, 15g coffee grounds. First infusion with 25g water for 25s pre-infusion. Second infusion up to 120g water, then stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water. 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 quickly, stopping the water flow can help extend the extraction time.
Flavor: Nut, toast aroma, apricot, caramel, cane sugar sweetness, maple syrup sweetness, solid body, cocoa, chocolate aftertaste.
Important Notice :
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Tel:020 38364473
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