El Salvador San Pietro Estate Red Bourbon Pour Over Tutorial_How to Make El Salvador Pour Over Coffee

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Salvadoran Coffee Estate - Finca Loma La Gloria Estate Introduction:

The estate sits on the slopes of the San Salvador volcano, part of the Quezaltepec mountain range, overlooking the Quezaltepec Valley. The processing plant is at an altitude of 1,430 meters, from where you can see the volcano's highest point — Pico Mountain (altitude 1,960 meters).

The altitude range of Finca Loma La Gloria estate is approximately 1,200-1,770 meters. Near the estate's highest point lies a volcanic crater called El Boquerón. You can drive to Finca Loma La Gloria and then hike to reach El Boquerón.

The estate enjoys a unique geographical location and microclimate: fertile volcanic ash soil, cool nighttime temperatures, moderate sunlight (plenty of sun reaches the coffee trees through shade trees), and an excellent rainwater filtration system.

Finca Loma La Gloria cultivates only Arabica varieties: Bourbon and Pacamara. All coffee trees on the estate grow under shade, which supports local economic sustainability and biodiversity conservation while producing better quality and superior beans.

The estate's goal is to ensure coffee quality and traceability. In the 13/14 production season it already began operating its own processing equipment (wet mill and huller).

They use traditional washed processing: first, cherries are cleaned in water tanks to screen out underripe beans and other defects, then the pulp and skin are removed with a depulper and washed, followed by fermentation in dedicated tanks, after which the beans are placed on specialized drying racks. The estate has increased the number and area of drying racks to ensure quality control during drying.

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

How to Brew Salvadoran Coffee [San Pedro Estate Red Bourbon] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [San Pedro Estate Red Bourbon] coffee powder and pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (60% standard sieve pass rate) and 89°C water, extracted with a V60 dripper.

Pour hot water from the kettle in clockwise circles centered on 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. The second pour is the same, circling clockwise around the center. The water stream should not hit the area where the coffee powder meets the filter paper, to avoid channeling.

When pouring, work from the outermost circle inward, leaving one circle, then pour circle by circle toward the center. At 2 minutes 20 seconds, the coffee should reach 220g. Brewing is then complete.

Japanese-Style Ice Pour-Over [San Pedro Estate Red Bourbon]

FrontStreet Coffee ice pour-over [San Pedro Estate Red Bourbon] reference:

Salvadoran coffee [San Pedro Estate Red Bourbon], medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20 grams of powder, 150 grams of ice, 150 grams of hot water. Water temperature is 1°C higher than the normal pour-over recommendation of 89°C — that is, 90°C. Normal grinding uses Fuji setting 3.5, while ice pour-over uses a slightly finer half-grid, Fuji setting 3.

Bloom water amount 40 grams, bloom time 30 seconds.

Segmented pouring: first segment 60 grams of water, second segment 40 grams of water. Use a relatively fine but high water column for pouring, with a forceful stir and impact to ensure the coffee powder rolls fully, but take care that the liquid level does not rise too high and that the water does not hit the filter paper at the edges.

The entire extraction takes approximately 2 and a half minutes (similar to the normal extraction time for 20 grams of powder).

FrontStreet Coffee Recommendation

A clean washed Bourbon like this Salvadoran lot is exactly what a V60 dripper is built to flatter: the cone shape and 60° angle force the water toward the center, extending the contact path between water and grounds, while the single large hole leaves flow rate up to the brewer. That lets bright acidity and delicate aromatics show through — which is why FrontStreet Coffee recommends fruit- and floral-forward beans for V60 brewing.

Three standouts from the FrontStreet lineup are the FrontStreet Gutingding Cooperative, with its classic washed Yirgacheffe notes of jasmine and bright citrus leading into a green-tea finish; the FrontStreet Sun-Dried Huakui, whose creamy strawberry, guava, and mango character pours out beautifully on the V60; and the FrontStreet Strawberry Candy blend, which brings rose-like fragrance with raisin, sweet orange, and ripe blueberry. Each one rewards the slow, controlled pouring this tutorial describes.