2013 COE #1 Champion El Salvador | Nicolas Estate Pacamara Black Honey Process

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2013 COE #1 Champion El Salvador | What are the flavor notes of Nicolas Estate Pacamara Black Honey Process?

Located in the Chalatenango province of El Salvador, near the Honduras border, amidst the mountain ranges of Central America, at an elevation of 1450-1550m, this region enjoys cool temperatures year-round, stable rainfall, and special mineral-rich soft soil. These conditions allow the organic fertilizers cultivated by the farm to penetrate the soft soil, enabling coffee trees to fully absorb nutrients. The farm area is not large and is situated at the very upstream of natural water sources. The fertile soil and microclimate make the coffee trees gleam green, with each coffee bean showing strong vitality. With half a century of cultivation experience, the farm owner has achieved first place nationwide in all three competitions.

Three-Time Award Winner Introduction:

Farm owner Ignacio Gutierrez Solis began growing coffee in 1991 after the civil war ended, on the land inherited from his father, Finca Roxanita. In his first participation in the COE competition in 2011, he achieved the COE championship with an impressive cupping score of 93.19. The farm owner passed one of his land parcels, Finco San Nicolas, to his son. Just two years later, the farm owner's son once again won the 2013 championship with the PACAMARA variety using a special honey processing method. In 2012, the farm owner acquired El Pocitos, cultivating native PACAMARA seedlings and planting them with organic agricultural fertilizers. In 2015, participating in the COE competition again with a high score of 92.06, he claimed the national championship for the third time.

Farm Details:

Province: Chalatenango

Farm: Nicolas Estate, 2013 COE #1 Champion

Elevation: 1,450m - 1,550m

Variety: 100% PACAMARA

Processing Method: Black Honey Process

Cupping Notes: Camellia fragrance, cane sugar sweetness, red wine, honey plum, refreshing fruit juice acidity-sweetness balance, peach, sweet and sour fruit aftertaste, honey sweetness. Very sweet and clean, rounded, smooth, with a long aftertaste and perfect structure.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90-91°C

Grind Size: Fuji Royal grinder setting 3.5 (64% pass-through rate on China #20 sieve)

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour with 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. 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 quickly, pausing the water flow can extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473