How to Drink El Salvador Finca Las Brisas Red Bourbon Coffee_How to Make Pour-Over Iced Coffee from Las Brisas Estate

El Salvador Coffee - Finca Las Brisas Red Bourbon

Flavor: Almond, honey sweetness, rich and full-bodied

El Salvador Finca Las Brisas Red Bourbon

Region: Apaneca-Ilamatepec, Ahuachapan

Estate: Finca Las Brisas

Grade: SHB

Altitude: 1750m

Variety: Red Bourbon

Processing: Washed

In El Salvador, commercial coffee cultivation began in the 1850s. Thanks to tax reduction policies, coffee quickly became a crop favored by Salvadoran farmers and grew into an important economic and export crop for the country.

By the 1880s, El Salvador had become the world's fourth-largest coffee-producing country, with production more than double what it is today.

The Apaneca-Ilamatepec region has an excellent reputation for quality. With its fertile volcanic soil, this area specifically produces beans for coffee competitions. The Santa Ana volcano last erupted in 2005, and in the years that followed, the soil near the volcano became extremely fertile. This region is the largest coffee-producing area in El Salvador and also the country's earliest coffee-growing region.

El Salvador's Bourbon variety is famous for its sweetness and high balance, along with pleasant, gentle acidity. Honey and almond flavors are prominent, making it very suitable for coffee enthusiasts who are just beginning to explore South American coffee flavors.

How to Brew El Salvador Coffee [Finca Las Brisas Red Bourbon] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Finca Las Brisas Red Bourbon] 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 (standard sieve pass rate 60%), water temperature of 89°C, and extract with a V60 dripper.

Start timing when you begin brewing. Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. 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, as before, pour in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where the coffee powder meets the filter paper, to avoid channeling.

When pouring to the outermost circle of coffee powder, leave a small gap, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing is complete.

Japanese-style Ice Pour-over [Finca Las Brisas Red Bourbon]

FrontStreet Coffee's ice pour-over [Finca Las Brisas Red Bourbon] reference:

El Salvador coffee [Finca Las Brisas Red Bourbon], medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20g of coffee powder, 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. For normal grinding, use a Fuji grinder at setting 3.5; for ice pour-over, grind slightly finer by half a notch, to Fuji setting 3.

Bloom with 40g of water for 30 seconds.

Staged pouring: a first segment with 60g of water and a second segment with 40g. Use a thin but high water column to stir and impact forcefully, letting the coffee powder roll fully. Be careful not to let the water level get too high, and avoid hitting 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 coffee powder).

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FrontStreet Coffee Recommendation

A washed Bourbon like this one rewards a careful pour-over, and the V60 is the tool most of us reach for. Hario, the Tokyo glassmaker founded in 1921, redesigned the V60 in 2004 and released it a year later, naming it for its 60° cone and "V" shape. That cone and angle force the water to the center before it drips down, extending contact between water and grounds, while the single large hole hands the brewer full control of the flow — and with it, the flavor.

Floral, fruit-forward coffees in particular shine through a V60. The classic Yirgacheffe character of the FrontStreet Gotiti Cooperative, the tropical fruit richness of the FrontStreet Ethiopia Huakui, the Geisha florals of the FrontStreet Strawberry Candy, and the raisin-toned FrontStreet Mozart all suit it beautifully. The same goes for the FrontStreet Kenya Little Tomato, a washed Kenyan bean from the Thika region, grown at 1550-1750 meters from SL28 and SL34 and processed with Kenya's distinctive K72 double-washed method, which brings out cherry tomato and smoked plum with clear, solid acidity.

FrontStreet Coffee favors the resin V60: it effectively blocks heat loss, and in standard industrial production resin is the easiest material to mold with the smallest tolerances. The ceramic, glass, copper, and stainless steel versions all keep the same structure and differ mainly in looks, weight, and heat conduction. Brew at around 89-91°C and adjust the grind to taste.