El Salvador Sky Wonderland Estate Cold Brew Coffee Tutorial - Is El Salvador Cold Brew Delicious?

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El Salvador Santa Ana Finca Las Nubes Natural Bourbon

The feeling of being in a fairyland applied to coffee: refreshing, sweet, soft, and balanced.

Sweetness requires natural processed beans, softness needs good climate regions, and although balanced flavors taste light when drunk, they need to have subtle changes when savored carefully. The flavor also needs to be clean,配合 with cold characteristics, and not too complex.

Coffee Information

Country: El Salvador

Region: Buenos Aires, Santa Ana

Estate: Finca Las Nubes

Variety: Bourbon

Processing: Natural

Altitude: 1450 meters

Cupping Notes: Berries, red wine, lemon, cocoa, sweetness, bright acidity, smooth mouthfeel.

The estate's name is inspired by its altitude - Finca Las Nubes, meaning "Clouds." Having produced coffee for nearly 100 years, Las Nubes remains one of the benchmarks for coffee quality in the region. From the Finca Las Nubes estate at 1450 meters altitude (meaning "Clouds"), the estate has produced coffee for nearly 100 years and remains one of the local benchmarks for coffee quality, with special emphasis on processing, experimental varieties, and other innovative transformations. A century of careful coffee cultivation and passion has given the estate excellent soil structure, suitable altitude, appropriate fertilization, and proper plant ecological management, providing a special environment for specialty coffee.

How to Brew El Salvador Coffee [Finca Las Nubes Natural Bourbon] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Finca Las Nubes Natural Bourbon] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extracted with V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before - clockwise circles centered on the middle of the filter cup. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

When pouring coffee powder to the outermost circle, leave one circle, then brew back to the middle circle by circle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese-style Ice Pour-over [Finca Las Nubes Natural Bourbon]

FrontStreet Coffee's ice pour-over [Finca Las Nubes Natural Bourbon] reference:

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

20g powder, 150g ice cubes, 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 ice pour-over uses slightly finer - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Used a relatively fine but high water column, forcefully stirring and impacting to make the coffee powder roll fully, but note that the liquid level should not be too high and should not hit the edge filter paper.

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

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473