El Salvador Finca Paradise Coffee Bean Brewing Score Recommendations_Pour-Over Finca Paradise Coffee Powder-Water Ratio

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El Salvador Coffee - Santa Ana Province, El Paraíso Estate, Aida Batlle Selection, Kenya Process

Flavor

"The dry aroma reveals lime, citrus, navel orange, and grapefruit. Upon tasting, bright notes of grapefruit, plum, citrus, and lime emerge with cherry undertones. The aftertaste carries orange peel fragrance—clean and clear, with delicate and bright acidity."

Mouthfeel Description

"When ground, it releases lime and citrus aromas. The mouthfeel is smooth, with bitterness that carries sweetness, complemented by delicate acidity."

Recommended Roast Level

"Medium roast"

Country: El Salvador

Region: Santa Ana

Varieties: Bourbon, Pacas

Estate: El Paraíso

Altitude: 1,400 - 1,700 meters

Processing Method: Pulped Natural

The Story Behind El Salvador Coffee

When discussing El Salvador coffee, we must talk about the legendary figure in the specialty coffee industry: Aida Batlle.

Aida is from El Salvador, where her family has operated coffee estates for several generations. Due to the El Salvador civil war during her childhood, she and her family relocated to Miami, USA, only returning to El Salvador in 2002. To assist her father, she began participating in various affairs at the family's Finca Kilimanjaro as a complete novice. The following year, in 2003, Finca Kilimanjaro won first place in El Salvador's inaugural Cup of Excellence competition, fetching $14.06 per pound—unthinkable at a time when coffee market prices were depressed, fetching less than one dollar per pound. This championship title not only brought honor to her estate and the Santa Ana region but also sparked an advancement wave for the entire El Salvador specialty coffee industry.

From this pivotal year onward, Aida managed her farm affairs with greater rigor and established her own processing plant to produce the highest quality micro-lots. In addition to traditional processing methods, she referenced processing techniques from various countries such as Kenya, Ethiopia, and Sumatran wet hulling, innovatively incorporating these into her experimental batches. Due to the overwhelming popularity of Aida's estates, production always fell short of demand. To meet more customer needs, she began collaborating in 2009 with the local J. Hill Y CIA processing plant, which has over a century of history, to launch the Aida Batlle Selection (ABS). She selects local estates that produce high-quality coffee, assisting and guiding them through cultivation, harvesting, and post-processing procedures. She personally supervises and inspects whether production quality meets standards—only batches that achieve her required cupping quality can be exported under the ABS name.

How to Brew El Salvador Coffee [El Paraíso Estate]?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of El Paraíso Estate 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 (standard sieve pass rate 60%). Water temperature at 89°C, extracted with a V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles centered in the middle of the dripper, starting the timer when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Similar to the first pour, pour in clockwise circles centered in the middle of the dripper. Avoid pouring water where the coffee grounds meet the filter paper to prevent channel effects.

Leave a circle of space when brewing the outermost layer of coffee grounds, then continue brewing in circles toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g. The brewing process is complete.

Japanese-Style Iced Pour-Over [El Paraíso Estate]

FrontStreet Coffee Iced Pour-Over Reference for El Paraíso Estate:

El Salvador Coffee [El Paraíso Estate], medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while iced pour-over uses slightly finer setting—Fuji 3.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a finer but taller water stream, stirring forcefully to ensure the coffee grounds roll fully. However, be careful not to let the liquid level get too high or touch the edge filter paper.

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

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