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What Brewing Equipment is Suitable for El Salvador Green Mountain Estate Coffee Beans_Green Mountain Estate Story

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) Many people have probably never heard of El Salvador coffee. It comes from the small South American country of El Salvador. Compared to other coffee varieties. The coffee from this region has a light body, is aromatic, pure, and slightly acidic. Its flavor characteristic is extremely good balance, making it a specialty of Central America. It has acidity,

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Many people may not have heard of El Salvador coffee, which comes from the small South American country of El Salvador. Compared to other coffee varieties, this region's coffee has a light body, is aromatic, pure, and slightly acidic. Its flavor characteristic is excellent balance, making it a specialty of Central America. It features equal characteristics of acidity, bitterness, and sweetness, with the optimal roast being medium to dark.

Flavor: Balanced taste, excellent texture

Recommended Roasting Method: Medium to dark, with versatile applications

Green Mountain Estate Finca Monte Verde

Green Mountain Estate has been cultivating coffee for over 150 years and is currently managed by the Alvarez family, who possess a century of coffee cultivation experience in El Salvador. The estate is located in the dense mountainous region of Santa Ana in western El Salvador, which provides rich volcanic soil and ideal mild climate, creating excellent conditions for growing coffee trees.

This estate also adheres to the philosophy of maintaining natural ecosystems and environmental protection in its cultivation practices. The coffee trees at Green Mountain Estate are all protected by shade trees, which not only avoid excessive sun exposure but also protect the soil, provide habitats for birds and other wildlife, and offer a home for rescued stray animals within the estate.

This estate primarily grows Yellow Bourbon and Red Bourbon varieties. In El Salvador, 60% of coffee is of the Bourbon variety, which is known for its mellow and sweet characteristics. El Salvador coffee beans are harvested only once a year, between November and February of the following year. Therefore, newly harvested coffee typically reaches coffee buyers outside El Salvador between June and August.

The Bourbon beans from this estate have complex berry flavors and a syrupy sweet texture. The overall mouthfeel is very pleasant and smooth, with excellent drinkability that appeals to a wide audience. Personally, I particularly favor the Yellow Bourbon, which possesses both body and a pleasant balance of acidity and sweetness.

How to Properly Brew El Salvador Coffee [Green Mountain Estate]?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Green Mountain Estate] coffee powder and grind it to medium fineness. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature of 89°C, and V60 filter for extraction.

Pour the hot water from the pour-over kettle in clockwise circles around the center of the filter. Start timing when the brewing begins, reaching 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, similar to before, pour in clockwise circles around the center of the filter, ensuring the water stream doesn't hit the connection between the coffee grounds and filter paper to avoid channel effects.

Leave a circle of space at the outer edge when pouring water over the coffee grounds, then pour in circles back toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-style Iced Pour-over [Green Mountain Estate]

FrontStreet Coffee's iced pour-over [Green Mountain Estate] reference:

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

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal brewing, use the small Fuji grinder at setting 3.5, but for iced pour-over, grind slightly finer at small Fuji setting 3.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively fine but high water column to stir forcefully, ensuring the coffee grounds are fully agitated. However, be careful not to let the liquid level get too high or hit the filter paper at the edges.

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