How to Make Iced Pour-Over with El Salvador Nebula Estate Natural Bourbon_How to Enjoy Pour-Over Bourbon Coffee

El Salvador Coffee - Santa Ana Cloud Forest Estate Bourbon Natural

Of all the producing countries in Central America, El Salvador is the smallest by land area. Its coffee output is modest compared to its neighbors, but the Pacific sea breeze and volcanic environment give Salvadoran farmers unique cultivation advantages and a striking diversity of flavor profiles.

Among El Salvador's growing regions, the Santa Ana volcano - west of the capital and standing 2,381 meters tall - enjoys advantages in both soil quality and cultivation altitude. The volcano is still active and erupted in 2005. That year it brought heavy economic losses to local coffee farmers, and some casualties; but the nutrient-rich volcanic ash that followed left the area extraordinarily fertile soil. To this day, Santa Ana is still recognized as one of El Salvador's finest producing regions.

This is coffee from El Salvador's Cloud Forest Estate. Roasted to a level that drops the beans just as they enter second crack, the naturally full-bodied coffee turns even fuller, with richer sweetness. A hint of fruit acidity seems to jolt the taste buds awake - and before you can properly savor it, the cup is empty...

Cloud Forest Estate | An Advanced Natural Process

The creamy, nutty notes typical of Central American beans alternate with clear cranberry flavor - like chewing cranberry nougat. As you keep "chewing," it turns into fruit hard candy, and finally finishes with an elegant red-currant wine aftertaste.

How to Brew El Salvador Coffee "Santa Ana Cloud Forest Estate Bourbon Natural" Well?

FrontStreet Coffee pour-over reference: weigh 15g of "Santa Ana Cloud Forest Estate Bourbon Natural" coffee and grind to medium - the particles slightly coarser than table salt. We use the BG grinder at setting 5R (60% standard sieve pass rate), water at 89°C, and a V60 dripper.

Using the hot water in your kettle, draw clockwise circles centered on the middle of the dripper. Start timing as brewing begins and pour to 30g within 15 seconds, then stop. When the clock reaches 1 minute, begin the second pour - again clockwise circles centered on the middle of the dripper, keeping the stream away from the area where the coffee meets the filter paper to avoid channeling.

When you reach the outermost ring of grounds, leave one circle untouched, then work circle by circle toward the center. At 2 minutes 20 seconds, the coffee should reach 220g, completing the brew.

Japanese Style Iced Pour-Over "Santa Ana Cloud Forest Estate Bourbon Natural"

FrontStreet Coffee's iced pour-over reference for "Santa Ana Cloud Forest Estate Bourbon Natural":

El Salvador Coffee "Santa Ana Cloud Forest Estate Bourbon Natural", medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g of coffee, 150g of ice cubes, 150g of hot water. Set the water temperature 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses the small Fuji grinder at setting 3.5; for iced pour-over, grind slightly finer - small Fuji 3.

Bloom with 40g of water for 30 seconds.

Then pour in segments: the first with 60g of water, the second with 40g. Use a relatively thin but tall water column and stir forcefully, making sure the grounds roll fully - but be careful the liquid level doesn't rise too high, and avoid hitting the filter paper at the edges.

Total extraction time is approximately 2.5 minutes (close to the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

Iced pour-over loves juicy, fruit-forward beans, and few origins deliver that better than Kenya. FrontStreet's Kenya Cherry Tomato is a classic washed Kenyan from the Thika region, grown at 1550-1750 meters on the local SL28 and SL34 varieties and given a 72-hour double-wash fermentation, then lightly roasted to preserve its lively acidity. The dry aroma is full of dried cherry tomato and florals; in the cup, bright cherry-tomato and dark plum flavors pour out with fresh-pressed-juice fullness, mid-palate sweetness of snow pear and black plum, and a clean finish of yellow sugar and green tea.

For a softer, tropical-fruit style of iced coffee, our Ethiopia Huakui is one of the specialty market's biggest stars: strawberry, passion fruit, jackfruit, even lychee aromas, with pronounced sweetness, almost no bitterness, and a smooth, juice-like body - the coffee that many drinkers say "doesn't taste like coffee" at all, in the best possible way.