El Salvador La Glorietta Estate Pour-Over Coffee Beans Recommendation_La Glorietta Estate Coffee Flavor Characteristics

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El Salvador is a small country in Central America, bordering Guatemala and Honduras. Like its two neighbors, El Salvador is also renowned for producing high-quality coffee. One of El Salvador's most famous varieties is the naturally hybrid coffee variety discovered in El Salvador - Pacamara. Pacamara is a hybrid of Pacas and Maragogype (Elephant Bean), inheriting the robust body and large size of the Elephant Bean. El Salvador coffee is known for its mild acidity, clean taste, sweetness, and rich body. Whether enjoyed as a single origin or used in blends, it represents excellent coffee.

In the wet aroma, there are distinct floral notes with mild acidity. Upon entry, it evokes the feeling of summer plum soup for cooling off, with flavors of lemon and orange peel. In the mouth, you can distinctly perceive the richness of the coffee, and like many Central and South American beans, the finish carries clear cocoa notes. After swallowing, you can clearly feel that sweetness lingering for a long time.

El Salvador Coffee - Finca Loma La Gloria

El Salvador's terrain is dominated by mountainous plateaus with many volcanoes. It has a tropical savanna climate, with plains belonging to the tropical rainforest climate zone and mountains belonging to the subtropical forest climate zone. The average annual temperature is 25-28°C, with mountainous areas receiving over 1800mm of annual rainfall, providing natural fertile soil and environmental conditions for coffee cultivation.

Finca Loma La Gloria is situated on the slopes of the San Salvador volcano, overlooking the Coatepeque Valley. The estate enjoys a unique geographical location and microclimate conditions, with fertile volcanic ash soil, cool night temperatures, abundant sunlight, and excellent rainwater drainage systems. Red Bourbon and Pacamara coffee varieties are predominantly grown here.

In previously shared articles, the origin of Pacamara coffee beans has been mentioned. You can also more intuitively appreciate the size difference between Red Bourbon (left) and Pacamara (right) coffee beans through the image below.

The Bourbon and Pacamara beans from this estate, when brewed, present tropical fruit notes upon entry but without bright fruit acidity. Instead, there's a more grounded dried fruit sweetness. The overall flavor is well-balanced without feeling dull or monotonous. Within the balance, various acidity and bitterness can be discerned, though none particularly stands out. The finish carries the richness of nuts and chocolate, yet the entire coffee remains very clean - you won't experience the smoky notes typical of Mandheling, maintaining a fresh character.

How to Brew El Salvador Coffee【Finca Loma La Gloria】Well?

FrontStreet Coffee pour-over reference: Weigh 15g of Finca Loma La Gloria coffee powder and pour it 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.

Using the hot water from the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, proceed as before, drawing circles clockwise with the filter cup center as the focal point. Ensure the water flow doesn't hit where the coffee grounds meet the filter paper to avoid channel effects.

When brewing the coffee grounds to the outermost circle, leave a margin, then continue brewing circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese Style Ice Pour-Over【Finca Loma La Gloria】

FrontStreet Coffee ice pour-over【Finca Loma La Gloria】reference:

El Salvador coffee【Finca Loma La Gloria】, 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 grinding - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but tall water column to stir forcefully, ensuring the coffee grounds roll fully. However, be careful not to let the liquid level get too high or hit the edge filter paper.

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

Important Notice :

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Tel:020 38364473