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

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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. Due to tax reduction policies, coffee quickly became a crop favored by Salvadoran farmers and became 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 following, the soil near the volcano became extremely fertile. This region is the largest coffee-producing area in El Salvador and also the earliest coffee-growing region in the country.

El Salvador's Bourbon variety coffee is famous for its sweetness and high balance, while also having pleasant and 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, pour into a grinder for medium grinding. 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 water. 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 dripper. The water stream should not hit the area where the coffee powder meets the filter paper to avoid channeling effects.

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 coffee 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 setting of 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.

Segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a thin but high water column to stir and impact forcefully, allowing the coffee powder to roll fully. However, 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 Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473