El Salvador Hot Spring Coffee Pour-Over Parameters Suggestions_Hot Spring Coffee Bean Pour-Over Water Ratio Recommendations

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Salvadoran Coffee Varieties

All Salvadoran coffee belongs to the Arabica species, with Bourbon accounting for over 60% of the cultivation.

Pacas varieties make up approximately 30% of the crop. Pacas was discovered in El Salvador during the 1950s as a hybrid between Caturra and Bourbon.

Pacamara represents nearly 10% of Salvadoran coffee production. Pacamara is a hybrid variety created from Pacas and Maragogype (originally from Brazil, a Typica mutation known for low yield but large bean size, commonly called "elephant beans"). This hybrid combines distinctive characteristics from both parent varieties, with its name formed by taking half from each parent. Pacamara is a hybrid variety that originated in El Salvador.

The beans from Santa Teresa Estate, mentioned at the beginning of this article, are the rare Pacamara variety, which is uncommon even within El Salvador. This variety has gained prominence in recent years and has earned a special affectionate nickname - "Hot Spring Coffee."

Santa Teresa Estate

Santa Teresa Estate is located in the westernmost Ahuachapán department, featuring ideal highland climate conditions and fertile volcanic soil. The estate is also blessed with numerous natural hot springs and is the world's only coffee growing region surrounded by geysers.

The "Hot Spring Coffee" from Santa Teresa Estate derives its name from the unique processing method used. During the green bean processing, local natural hot spring water is utilized in a "washed" refining method. Water is drawn from springs reaching temperatures as high as 85°C and is channeled sequentially through a series of terraced pools. As the water flows through five pools and reaches the sixth pool, the temperature naturally cools to approximately 32-34°C - the perfect temperature for processing coffee beans.

The hot spring water, used by locals as drinking water and known as "longevity water," is rich in minerals such as potassium bromide and has alkaline properties. Consequently, Santa Teresa Estate's hot spring coffee develops a remarkably smooth and balanced flavor profile.

Across the vast Pacific Ocean, Japan, also situated in the Pacific Ring of Fire volcanic belt, has developed a particular fondness for coffee infused with hot spring water from El Salvador. Beyond their love for hot spring bathing, hot spring eggs, and hot spring steamed buns, Japanese consumers show special appreciation for these unique Salvadoran coffees.

Santa Teresa Estate's hot spring coffee has obtained Japan's rigorous JAS (organic) certification as well as the international Rainforest Alliance certification (recognizable by its frog logo nickname). Due to limited production, most of these beans are exported to Japan, where they consistently maintain high popularity and strong sales.

How to Brew Salvadoran Hot Spring Coffee

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of Salvadoran Hot Spring Coffee beans and grind them to a medium consistency - slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass-through rate). The water temperature should be 89°C, and we recommend using a V60 dripper for extraction.

Pour hot water from the pour-over kettle in clockwise circles centered in the filter. Begin timing when you start pouring. Within 15 seconds, pour to reach 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Similar to the first pour, pour in clockwise circles centered in the filter, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. Leave a small border when pouring to the outer edges of the coffee bed, then continue circling inward. By 2 minutes and 20 seconds, you should have reached 220g total, completing the brewing process.

Japanese-Style Iced Pour-Over Salvadoran Hot Spring Coffee

FrontStreet Coffee Iced Pour-Over Reference:

For Salvadoran Hot Spring Coffee (medium roast), use a BG grinder setting of 5M (67% standard sieve pass-through rate). Use 20g of coffee grounds, 150g of ice, and 150g of hot water. The water temperature should be 1°C higher than the recommended 90°C for regular pour-over. While normal grinding uses a Fuji 3.5 setting, iced pour-over requires a slightly finer grind - Fuji setting 3.

Bloom with 40g of water for 30 seconds. Use segmented pouring: first segment with 60g of water, second segment with 40g of water. Employ a fine but high water column to stir vigorously, ensuring the coffee grounds tumble thoroughly. However, be careful not to let the water level rise too high or touch the edge filter paper.

The total extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

Important Notice :

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