How to Make Pour-Over El Salvador Loma La Gloria Estate Red Bourbon Coffee_SHG-loma Introduction

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Loma La Gloria Estate

SHG - Loma El Salvador

El Salvador is located in northwestern Central America, bordering Guatemala to the west and northwest, Honduras to the east and northeast, and the Pacific Ocean to the south. The southeastern Gulf of Fonseca is shared by El Salvador, Nicaragua, and Honduras.

SHG: Strictly High Grown - Central America uses elevation as a grading standard. Coffee grown above 4,500 feet (approximately 1,350 meters) is labeled as SHG. Depending on the country, some use SHB instead.

El Salvador's terrain is dominated by mountains and plateaus, with many volcanoes. It has a tropical savanna climate, with tropical rainforest climate in the plains and subtropical forest climate in the mountains. The average annual temperature is 25-28°C, with mountainous areas receiving over 1,800mm of annual rainfall, providing natural fertile soil and environmental conditions for coffee cultivation.

The Loma La Gloria Estate is situated on the slopes of the San Salvador volcano, overlooking the Coatepeque Valley. The estate enjoys unique geographical location and microclimate conditions, with fertile volcanic ash soil, cool nighttime temperatures, ample sunlight, and good rainwater drainage systems. Here, Red Bourbon and Pacamara coffee varieties are predominantly grown.

The Bourbon and Pacamara beans from this estate, when brewed, reveal tropical fruit notes in the first sip, but without bright fruit acidity. Instead, they offer a more substantial dried fruit sweetness. The overall flavor is well-balanced but not monotonous or boring. Within the balance, various acidic and bitter notes can be discerned, though none dominates. The aftertaste carries a rich nutty and chocolate quality. The entire coffee is very clean - you won't experience the smoky notes typical of Mandheling, making it quite refreshing.

Coffee Details

Region: Finca Loma La Gloria, El Salvador

Harvest Period: November - March

Grade: SHG Premium

Variety: Red Bourbon

Altitude: 1,450m - 1,650m

Processing Method: Washed

Flavor Profile: Roasted Walnut, Sweet and Sour Starfruit, Toffee, White Chocolate, Sweet Mashed Potato, Clean

How to Brew El Salvador Coffee [Loma La Gloria Estate Micro-lot Red Bourbon]

FrontStreet Coffee pour-over reference: Weigh 15g of [Loma La Gloria Estate Micro-lot Red Bourbon] coffee grounds and grind them to a medium consistency, slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, with V60 dripper for extraction.

Pour hot water from the pour-over kettle in clockwise circles, starting from the center of the dripper. Begin timing as you start brewing. Within 15 seconds, brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour. Similar to the first pour, move in clockwise circles from the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a small circle when pouring to the outermost edge of the coffee grounds, then work your way back toward the center in circles. At 2 minutes and 20 seconds, you should have brewed to 220g, completing the pour-over process.

Japanese-style Ice Pour-over [Loma La Gloria Estate Micro-lot Red Bourbon]

FrontStreet Coffee ice pour-over [Loma La Gloria Estate Micro-lot Red Bourbon] reference:

El Salvador coffee [Loma La Gloria Estate Micro-lot Red Bourbon], medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal 90°C recommendation for pour-over. Normal grind setting is Fuji 3.5, but for ice pour-over, grind slightly finer - Fuji 3.

Bloom with 40g water for 30 seconds.

Stage the pours: first pour 60g water, second pour 40g water. Use a thin but high water column with forceful stirring impact to ensure the coffee grounds roll thoroughly. However, be careful not to let the liquid level get too high or touch 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 grounds).

END

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