El Salvador Loma La Gloria Estate Honey Process Coffee Brewing Analysis | How to Brew Loma La Gloria Estate Pour-Over Coffee

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El Salvador Coffee - Finca LOMA LA GLORIA Estate Micro-lot RED BOURBON S.H.G (LOT5)

Special Note: This coffee bean belongs to a micro-lot with limited availability. To allow more customers to taste it, we offer it in limited quantities. First come, first served.

Origin Introduction

El Salvador is located in Central America, bordering Guatemala and Honduras to the north, with the Pacific Ocean coastline to the west and south. It is the smallest country in Central America and also the most densely populated.

Despite its small size, El Salvador has dozens of volcanoes, making it the country with the highest volcanic density in the world, earning it the nickname "Land of Volcanoes." The country has a relatively high average elevation, which creates ideal conditions for coffee cultivation. The western region of El Salvador, near Guatemala, is the main coffee-producing area.

Coffee cultivation in El Salvador is mostly carried out by small-scale farmers who use traditional methods: nearly 100% shade-grown cultivation. The coffee harvest season extends from November through March of the following year. All coffee cherries are harvested by hand-picking.

Overall, El Salvador coffee inherits the mild quality of Central American coffee - it's generally soft, slightly acidic, with pleasant sweetness. However, it also has its own characteristics: aromatic flavor with slight acidity, exceptionally smooth; clean without any impurities, with excellent flavor balance; an impressive creamy chocolate-like smoothness; the rich mouthfeel gives the coffee depth of flavor and a long, lingering aftertaste.

The grading standard is based on cultivation altitude, with the highest grade being SHG:

SHG (Strictly High Grown): 1200 meters above

HG (High Grown): 900 meters above

CS (Central Standard): 600 meters above

BOURBON is a natural genetic mutation of TYPICA, ranking alongside TYPICA as an ancient, superior variety. The typical characteristics of Bourbon include distinct berry-like acidity, low body, overall balanced palate, and noticeable fruity sweetness.

The greatest commonality between Bourbon and Typica is that their growing regions require shade trees to help block intense sunlight. Without shade trees, these two ancient varieties will not grow well or develop their flavors properly. Therefore, Bourbon production is not high.

El Salvador Coffee Estate Introduction

The estate is situated on the slopes of the San Salvador Volcano, belonging to the Quezaltepec mountain range, where you can overlook the Quetzaltepec Valley. The processing plant is located at an altitude of 1430 meters, from where you can appreciate the volcano's highest point - the Pico de Aguila (1960 meters above sea level).

Finca Loma La Gloria Estate has an altitude range of approximately 1200-1770 meters. Near the highest point of the estate is a volcanic crater called El Boquerón. You can drive to Finca Loma La Gloria Estate and then hike to reach El Boquerón.

The estate enjoys a unique geographical location and microclimate conditions: fertile volcanic ash soil, cool nighttime temperatures, moderate sunlight (sufficient sunshine filtering through shade trees to the coffee plants), and excellent rainwater filtration systems.

Finca Loma La Gloria Estate only cultivates Arabica coffee varieties: Bourbon and Pacamara. All coffee trees on the estate are shade-grown, which contributes to local economic sustainability and biodiversity protection, while also helping to produce better quality coffee beans.

Finca Loma La Gloria Estate's goal is to ensure coffee quality and traceability. In the 2013/2014 production season, it began operating its own coffee processing equipment (wet mill and huller).

Traditional washed processing methods are used: first, coffee cherries are washed in water tanks to screen out unripe beans and other defects, then the pulp is removed using a depulper and washed. Next, the coffee beans are fermented in dedicated fermentation tanks and processed, after which they are placed on specialized raised drying beds for the coffee drying process. The estate has increased the number and area of raised drying beds to ensure quality control during the drying process.

All this coffee processing equipment is located within the estate, allowing the entire coffee processing to be completed as quickly as possible on-site, ensuring controllable coffee quality and full traceability.

How to Brew El Salvador Coffee [Lomas Estate Honey Process] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Lomas Estate Honey Process] coffee powder and grind it to medium grind size. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extraction with V60 filter cup.

Using the hot water from the pour-over kettle, pour in clockwise circles centered on the middle of the filter cup. Start timing when you begin brewing. 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, just like before, pour in clockwise circles centered on the middle of the filter cup. Avoid pouring water where the coffee grounds meet the filter paper to prevent channel effects.

When pouring coffee grounds to the outermost circle, leave one circle, then continue pouring in circles toward the center. By 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese-style Ice Pour-over [Lomas Estate Honey Process]

FrontStreet Coffee Ice Pour-over [Lomas Estate Honey Process] Reference:

El Salvador Coffee [Lomas Estate Honey Process], medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20 grams of coffee powder, 150 grams of ice, 150 grams of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use small Fuji 3.5 setting; for ice pour-over, grind slightly finer by half a setting - small Fuji setting 3.

Bloom with 40 grams of water, bloom time 30 seconds.

Pour in segments: first segment 60 grams of water, second segment 40 grams of water. Use a fine but high water column for pouring, stirring forcefully to ensure the coffee grounds roll completely. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

END

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