El Salvador HIU Series | Las Camelias Camellia Estate Green Top Geisha Natural Process 5A Batch

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El Salvador HIU Series | What are the flavor characteristics of the Las Camelias Camellia Estate Green Top Geisha Natural Process Gesha Variety 5A Batch?

Among the various producing countries in Central America, El Salvador stands as the smallest in terms of land area. Although its production volume is significantly lower compared to other countries, the Pacific sea breeze and volcanic environment provide El Salvador coffee farmers with exceptional cultivation advantages and diverse flavor expressions. Currently, the Pacamara variety, a frequent winner in numerous cupping competitions, originated in El Salvador. Among El Salvador's coffee-producing regions, Santa Ana Volcano, located west of the capital at an impressive altitude of 2,381 meters, offers advantages in terms of soil quality and cultivation altitude. Santa Ana Volcano, still active, last erupted in 2005. While this eruption caused significant economic losses for local coffee farmers and some casualties, the subsequent volcanic ash rich in organic matter provided an abundant source of nutrients to the local soil. To this day, Santa Ana continues to be recognized as one of El Salvador's premier coffee-growing regions.

Las Camelias Farm in El Salvador is situated on the Apaneca-Ilamatepec Volcano at an altitude exceeding 1,600 meters. From farm management to cupping data establishment, every aspect of Las Camelias Farm demonstrates exceptional quality and satisfaction.

About the HIU Program

The HIU (High Quality Unique) development program, aimed at enhancing coffee quality in small farms, has already produced over 500 distinctive, specially crafted micro-batch coffees in El Salvador and Panama. Founder Graciano Cruz established this operational model based on years of coffee production experience, collaborating with farmers, producers, and exporters to develop together from the terroir. The goal is to create coffee batches of excellent quality (cupping scores of at least 85 points, with even higher standards demanded), each tailored to meet consumer needs.

HIU first identifies unique products and producers based on factors such as variety, terroir microclimate, local customs, culture, or processing methods. Through cupping, they confirm the inherent qualities of the green beans and establish flavor profiles. Before cooperation begins, producers are informed of HIU's program objectives and standards, and together they formulate plans to improve quality and yield. Throughout the process, production techniques are enhanced through educating farmers on relevant knowledge, testing the sugar content of ripe coffee cherries, implementing environmentally friendly processing methods, and constructing equipment to improve drying conditions.

The HIU program establishes a complete production chain, ensuring that each batch has identifiability and traceability: Quality and batch grading are established through cupping, with special packaging in units of 50 pounds (vacuum-sealed boxes) or 100 pounds (GrainPro inner bags) to maintain the traceability of each batch, while providing roasters with coffee flavor profiles and producer information.

Flavor Description

The dry aroma reveals floral notes, sweet orange, and lemon peel. Upon entry, it showcases fresh blueberry, strawberry, jasmine, orange peel, and pomelo flavors. The aftertaste presents deep notes of candied orange peel chocolate, with a smooth and delicate texture that is truly captivating.

FrontStreet Coffee Recommends Brewing:

Dripper: Hario V60

Water Temperature: 90-91°C

Grind Size: Fuji Royal R-440 grind setting 3.5 (64% retention rate on China #20 sieve)

Brewing Method: Using a 1:15 coffee-to-water ratio with 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour up to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time should be approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the flavors in the front, middle, and back portions of the coffee extraction. Because the V60 has numerous ribs and faster drainage, pausing the water flow can effectively extend the extraction time.

Important Notice :

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