El Salvador El Izote Estate Honey Process Pour-Over Coffee Ratio and Water Temperature Recommendations_El Salvador COE Bean Recommendations

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El Izote Estate from El Salvador

In 2017, El Salvador ranked 7th in the COE international competition.

The influence of growing regions on coffee flavor is crucial—an unbreakable truth in the world of coffee.

The region where El Izote Estate sits is especially impressive. How impressive is this region, Chalatenango?

Open the list of award-winning Salvadoran coffees and you will find that among the 24 award-winning estates, 15 come from this region. That is nearly half of all fine coffee from El Salvador.

This dark-horse estate started growing coffee in 1998 and only began cultivating Pacamara varieties in 2013, so reaching the top ten in its first competition is truly remarkable.

To describe the experience of drinking this coffee in one sentence:

It brings an explosive richness of tropical fruit flavors.

This coffee features flavors of dried apricot, orange, and apple, presenting a bright acidity.

❂ COE 7th Place El Salvador El Izote Pacamara Honey

This coffee features flavors of dried apricot, orange, and apple, presenting a bright acidity.

COE 7th Place El Salvador El Izote Pacamara Honey

El Salvador COE El Izote Pacamara Honey

Estate: El Izote Estate

Processing Method: Honey Process

Roast Level: Light Roast

Altitude: 1400 meters

Flavor: Dried apricot, orange, apple

Acidity: 🌟🌟🌟🌟🌕

Sweetness: 🌟🌟🌟🌟🌕

Bitterness: 🌟🌟🌕🌕🌕

Body: 🌟🌟🌟🌟🌕

Balance: 🌟🌟🌟🌟🌕

How to Brew El Salvador El Izote Honey Process Coffee Perfectly?

FrontStreet Coffee's pour-over reference: weigh 15g of El Izote Honey Process coffee grounds and grind to a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature 89°C, extracted with a V60 dripper.

Pour hot water from the gooseneck kettle in clockwise circles centered in the dripper. Start timing when brewing begins. Within 15 seconds, brew to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Keep the same technique: clockwise circles centered in the dripper, ensuring the stream does not hit where the grounds meet the filter paper, to avoid channeling.

Leave one circle of space at the outer edge as you pour, then continue in circles toward the center. At 2 minutes and 20 seconds, brew to 220g, and the pour-over is complete.

Japanese Ice Pour-Over for El Izote Honey Process

FrontStreet Coffee's ice pour-over reference for El Izote Honey Process:

El Salvador El Izote Honey Process, light roast, BG grinder setting 5M (67% standard sieve pass rate).

20g of coffee grounds, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use a Fuji grinder at 3.5, but for ice pour-over grind slightly finer by half a notch to Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a thin but high water column, stirring forcefully so the grounds tumble thoroughly. 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 grounds).

END

FrontStreet Coffee Recommendation

A clean, honey-processed coffee like this one is best brewed in a dripper that lets delicate fruit and acidity come through, and that is exactly what the Hario V60 is built for. Hario, founded in Tokyo in 1921, redesigned the V60's prototype in 2004 into the shape we know today, naming it for its 60-degree cone and "V" form; it launched a year later. The cone and angle push water toward the center before it drips through, extending contact with the grounds so aroma and flavor extract fully, while the single large hole lets water flow without obstruction, with the speed controlled by the brewer's pour and reflected directly in the cup. Hario also makes the heat-resistant glass serving pots that pair naturally with it, and the resin V60, which FrontStreet Coffee favors, blocks heat loss effectively and holds the tightest tolerances in mass production.

Bean choice depends on the flavor you want. Before the millennium, medium-dark roasts dominated and brewing emphasized rich body, high sweetness, and caramelized notes like chocolate, maple, nut, and vanilla—think FrontStreet's Jamaica Blue Mountain No. 1 or PWN Golden Mandheling. With the third wave came a taste for terroir, from Ethiopia's white florals to Kenya's berry acidity, and roasts shifted lighter, letting the V60's fast extraction highlight layered aroma and lively acidity. That makes it ideal for FrontStreet's floral-and-fruity lots: the Yirgacheffe Gudingding with its citrus, berry, and jasmine notes over a green-tea finish; the Ethiopia Huakui, whose tropical aromas of strawberry, passionfruit, jackfruit, and lychee have made it a modern star; the Geisha-based Strawberry Candy; and the raisin-driven Costa Rica Mozart. If you prefer a fuller, less acidic cup, reach for the deeper-roasted PWN Golden Mandheling with its herbal and dark chocolate depth, the balanced Brazil Queen Estate with nut, cocoa, and caramel, the classic Jamaica Blue Mountain No. 1, FrontStreet's 2013 sun-dried Yunnan Typica with citrus, caramel, and gentle nutty sweetness, or the Papua New Guinea Paradise Bird—a Typica grown at 1,600-1,800 meters so close to Blue Mountain in texture that drinkers call it "little Blue Mountain."