How to Make Iced Pour-Over Coffee with El Salvador San Pedro Estate Beans and the Characteristics of Salvadoran Coffee

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El Salvador Coffee Variety - Pacas Honey Process

Taste profile: Floral and caramel aromas, grapes and berries, subtle green apple and lemon notes, with an overall gentle and rich flavor.

Country: El Salvador (Salvador)

Origin: San Pedro - HiU Project

Variety: Pacas | Altitude: Approximately 1250-1500 meters

Grade: SHG (Strictly High Grown)

Processing: Honey Process

Description: The Pacas variety originated from a Bourbon mutation in El Salvador. An El Salvador coffee farmer, Pacas, selected the high-yielding San Ramon Bourbon variety for cultivation. In 1949, he discovered that its yield was higher than other coffee trees of the same variety. He invited a professor from the University of Florida to identify it, and it was confirmed as a genetic mutation of the Bourbon variety. The new variety was named "Pacas" after the farm's name. Due to its excellent quality, Pacas plays an important role in variety improvement. Currently, 68% of El Salvador's coffee beans are Bourbon variety, 29% are Pacas, and the remaining 3% are Caturra, Catuai, and Pacamara.

How to Brew El Salvador Coffee Beans [San Pedro Estate] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [San Pedro Estate] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, and V60 dripper for extraction.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, just like before, pour in clockwise circles centered in the middle of the dripper. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effect.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Ice Pour-over [San Pedro Estate]

FrontStreet Coffee ice pour-over [San Pedro Estate] reference:

El Salvador coffee beans [San Pedro Estate], medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a setting - Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Use a relatively fine but high water column for pouring, stirring forcefully to make the coffee powder roll fully. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder). El Salvador coffee beans

Important Notice :

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Tel:020 38364473