How is the Pour-Over of El Salvador Finca Aguacate Honey Process Coffee? _ Iced Pour-Over Tutorial for Finca Aguacate

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El Salvador Coffee Variety - Pacamara

The Chalatenango region, where the Finca Aguacate (Avocado Estate) is located, was a prime location for producing excellent coffee in 2017. Opening El Salvador's award-winning list, 15 of the 24 award-winning estates on the list come from this region.

This estate, reaching an altitude of 1,800 meters high into the clouds, is named for being filled with avocado trees. Last year's coffee beans that ranked 17th in the COE international rankings were the honey-processed Pacamara from Finca Aguacate, featuring good sweetness, belonging to a category of varied spices and fruit sweetness, jasmine floral aroma, and charming tropical flavors when cool, full and juicy.

Flavor Characteristics

Elegant and fresh jasmine floral aroma, graceful tropical fruit fragrance, sweet and sour apricots, mangoes, peaches, full and juicy

Review

For this honey-processed El Salvador coffee, we first ground the beans and smelled their sweet aroma. This is a natural process bean, so the fruit flavor is quite good. We used approximately 90°C water with a 1:15 coffee-to-water ratio, divided into three pours for brewing, with the final pour using a slightly larger water flow. You can taste caramel notes, fruity tones, full body, and sweet aftertaste - an excellent choice.

How to Brew El Salvador Coffee [Finca Aguacate Honey Process] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of Finca Aguacate Honey Process coffee grounds, pour into a grinder for medium grinding. 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, extracted with a V60 dripper.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, like before, pour in clockwise circles centered on the middle of the dripper. The water flow should not hit where the coffee grounds meet the filter paper to avoid channeling effects.

Leave a circle when pouring the coffee grounds to the outermost edge, then pour circle by circle toward the middle. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese Ice Pour-Over [Finca Aguacate Honey Process]

FrontStreet Coffee ice pour-over [Finca Aguacate Honey Process] reference:

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

20g of grounds, 150g of ice cubes, 150g of hot water. The 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 by half a notch - Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g of water, second segment 40g of water. Used a relatively fine but high water column, forcefully stirring and impacting to make the coffee grounds fully tumble, but be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

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

Important Notice :

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