How to Brew Salvador Ataisi Coffee Powder by Pour-Over and the Story of Salvadoran Coffee Beans Characteristics

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Salvador Ataisi

Salvadoran coffee ranks alongside Mexico and Guatemala as one of the top producers in the Aztec-Maya region, and is competing with other countries for the top one or two positions in Central America. Coffees from high-altitude regions are characterized by large, evenly sized coffee beans with a rich and mild flavor profile. Like Guatemala and Costa Rica, Salvadoran coffee is graded by altitude—higher altitude means better coffee. According to altitude standards, it's divided into three grades: SHG (Strictly High Grown) = high altitude, HEC (High Grown Central) = mid-high altitude, CS (Central Standard) = low altitude. The best brand is Pipil, which is what the Aztec-Mayan people called coffee. It has received certification from the Organic Certified Institute of America.

Most Salvadoran coffee beans are grown by small-scale farmers who use traditional cultivation methods, with almost 100% shade-grown practices. The coffee harvest season runs from November through March of the following year, with coffee cherries being harvested entirely by hand.

Coffee Specifications

Origin: El Salvador, Central America

Altitude: 1,200-1,800 meters

Grade: SHG (Strictly High Grown)

Processing: Washed

Flavor Notes: Nutty chocolate, passion fruit sweet and sour notes, creamy chocolate, strawberry finish, strong body and richness

How to Brew Salvadoran Coffee Beans [Ataisi] Perfectly

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Ataisi] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than salt. We use a BG grinder setting of 5R (60% standard sieve pass-through rate). Water temperature at 89°C, extracted with a V60 dripper.

Pour the hot water from the gooseneck kettle in clockwise circles with the center of the filter as the focal point. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour again for the second time. During the second pour, like before, pour in clockwise circles with the center of the filter as the focal point. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channel effects.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-style Ice Pour-over [Ataisi]

FrontStreet Coffee Ice Pour-over [Ataisi] Reference:

Salvadoran coffee [Ataisi], medium roast, BG grinder setting 5M (67% standard sieve pass-through rate)

20g coffee powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use the small Fuji grinder at setting 3.5; for ice pour-over, use a slightly finer setting at 3.

Bloom with 40g of water for 30 seconds.

Use segmented pouring: first segment with 60g of water, second segment with 40g of water. Use a relatively thin but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully. However, be careful not to let the water level get too high or pour on the edge filter paper.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee powder).

Important Notice :

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