El Salvador Santa Elena Natural Pacamara Flavor Description_How to Drink Santa Elena Estate Coffee

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At the midpoint between the North and South American continents lies a small coffee country. Here you'll find active volcanoes, oceans, lakes, and distinctive, beautiful scenery that will make you eager to visit. This is El Salvador. The Santa Ana volcano is the highest active volcano in this country, and its foothills have been cultivated into coffee plantations. Everyone seems to be able to taste the nature and simplicity, the unique flavor full of endless vitality that this small country conveys through cup after cup of El Salvador's coffee.

Actually, there are several large and small coffee growing areas distributed throughout El Salvador, but several estates near the Santa Ana volcano group are particularly famous. So today we will introduce the quality coffee estates surrounding Santa Ana.

Perhaps some friends might ask, before you rush to introduce them, can you first tell us what El Salvador coffee actually tastes like?

El Salvador coffee is overall very gentle, with excellent balance, featuring a creamy chocolate-like smoothness, pure without any off-flavors, while the sweet aftertaste is also very comfortable. It's super suitable for friends who don't prefer high acidity!

So today's sharing is to tell everyone that bitter, mellow coffee isn't limited to Mandheling, and don't think that people who don't like acidity have limited choices. El Salvador will bring you a more pleasant experience.

Finca Santa Elena

Finca Santa Elena is located in the Santa Ana volcano growing region in western El Salvador. The estate has an average altitude of about 1850 meters, making it one of the highest-altitude estates in the area. It is currently managed by Mr. Don Fernando Lima.

Mr. Fernando, the estate owner, follows the philosophy of maintaining El Salvador's original traditional cultivation methods as much as possible. Apart from necessary pruning and irrigation, the estate maintains a large area of natural forest ecology. At Finca Santa Elena, over 90% is planted with Bourbon coffee beans. Meanwhile, the estate owner also adopts modern industrial management techniques, dividing the entire estate into different blocks, strictly monitoring and recording soil quality, fertilization, and coffee tree growth conditions.

The most obvious characteristic of coffee beans produced at Finca Santa Elena is their very persistent sweetness, accompanied by relatively rich fruit aroma, with an aftertaste featuring almond-like nutty mellow fragrance.

How to properly brew El Salvador coffee [Finca Santa Elena]?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Finca Santa Elena] 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, extracted with a V60 dripper.

Using the hot water from the pour-over kettle, draw circles clockwise with the filter center as the focal point. Start timing when brewing begins. Brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, draw circles clockwise with the filter center as the focal point. The water flow should not hit the area where the coffee powder meets the filter paper to avoid channeling effects.

Leave a circle when brewing the coffee powder to the outermost ring, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, completing the brewing process.

Japanese-style Iced Pour-over [Finca Santa Elena]

FrontStreet Coffee's iced pour-over [Finca Santa Elena] reference:

El Salvador coffee [Finca Santa Elena], medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g of powder, 150g of ice cubes, 150g of 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 iced pour-over uses slightly finer by half a notch - Fuji 3 setting.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively thin but high water column, stirring forcefully to make the coffee powder tumble fully. However, be careful not to let the liquid level get too high, and don't hit the filter paper at the edge.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of powder).

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