How to Brew El Salvador La Campanula Estate Red Bourbon Pour-Over Coffee_Is Red Bourbon Pour-Over Delicious?
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La Campanula Estate: El Salvador's High-Altitude Coffee Treasure
La Campanula Estate is actually an ultra-high-altitude estate in El Salvador! With an elevation exceeding 1,650 meters, the estate's exclusive competition batches are cultivated at 1,750 meters above sea level, making them frequent winners in the Cup of Excellence.
The Lima Family acquired this pristine forest land in the 1990s. At that time, La Campanula Estate was still a wild world, rich in native plants and cold-resistant trees. Due to sparse human presence and proximity to a national park, it became a wildlife sanctuary. When I first visited in 2008, the estate owner still carried a handgun when departing from Santa Ana City. A volcanic eruption had blocked the original route, requiring a detour. The gun was for self-protection and to handle unexpected situations. Seeing the familiar .45 handgun, I didn't ask further questions and set off. The mountain path's climate was variable, and by the time we reached the estate, we were already in misty rain.
Due to the high altitude and cold climate, coffee trees yield relatively low amounts. Most cultivation consists of Bourbon and Typica varieties suitable for this altitude and more resistant to wind, along with small quantities of Kenya SL varieties specially adapted to high altitudes and rainy conditions. In recent years, the large-bean Pacamara variety, popular in Central America, has also been introduced.
The Lima Family has accumulated practical experience managing coffee plantations in El Salvador's major coffee-producing regions since 1900, spanning over a century to this day.
Location and Terroir
La Campanula Estate is located in the Santa Ana volcanic region. Since the volcano still erupts, it's often covered with volcanic ash, making the estate's soil quite fertile. Santa Ana Volcano is very famous and important. When discussing high-altitude specialty estates in El Salvador, Santa Ana must be mentioned. It's a conical stratovolcano. The 2005 eruption terrified many people. That volcanic eruption even produced rocks larger than trucks, causing casualties among mountain residents and severely damaging coffee plantations in the lower areas. Fortunately, the harvest was good the following year, and the quality in high-altitude areas was exceptional. La Campanula Estate also belongs to this group of estates.
Santa Ana Volcano is an important symbol of the Apaneca-Ilamatepec mountain range. The mountain range's name is pronounced according to the indigenous language as: Apaneca-Ilamatepec.
How to Brew El Salvador Coffee: La Campanula Estate Red Bourbon
FrontStreet Coffee Pour-Over Reference:
Weigh 15g of La Campanula Estate Red Bourbon coffee powder, pour into a grinder and grind to medium consistency. 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, and V60 dripper for extraction.
Using the hot water from the pour-over kettle, pour in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. During the second pour, like before, pour in clockwise circles centered on the middle of the dripper. The water flow should not hit where the coffee powder meets the filter paper to avoid channeling effects.
When pouring the coffee powder to the outermost circle, leave one circle of space, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.
Japanese-Style Ice Pour-Over: La Campanula Estate Red Bourbon
FrontStreet Coffee Ice Pour-Over Reference for La Campanula Estate Red Bourbon:
El Salvador coffee: La Campanula Estate Red Bourbon, medium roast, BG grinder setting 5M (67% standard sieve pass rate).
20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding is 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. Use a relatively fine but tall water column for pouring, stirring forcefully to ensure the coffee powder rolls thoroughly. However, be careful not to let the water level get too high and avoid hitting the edge filter paper.
The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).
Important Notice :
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Tel:020 38364473
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