How to Make Pour-Over El Salvador Santa Rita Estate Coffee_How to Calculate Water-to-Coffee Ratio for Santa Rita Pour-Over

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El Salvador Coffee - Santa Rita Estate

El Salvador is the smallest and most densely populated country in Central America, with most regions primarily producing coffee beans. This demonstrates the significant impact of coffee on El Salvador. 60% of the coffee beans are traditional Bourbon varieties. The greatest characteristics of Bourbon coffee are clean, bright, sweet, with slightly acidic citrus flavors. Its derived varieties include Yellow Bourbon, Orange Bourbon, Red Bourbon, etc. In a coffee market that demands uniqueness from each coffee farm, El Salvador has also embraced the trend of special processing methods and variety differences, allowing people to discover increasingly interesting coffees beyond the previously well-known ones. However, El Salvador's coffee has always been loved for its rich aroma, sweet brown sugar and honey notes, and stable, smooth taste.

El Salvador's coffee season runs from November to February of the following year, with new beans typically available in the coffee market from June to August. For example, the El Salvador Coffee finals in the Cup of Excellence (C.O.E.) are mostly held in mid-to-late July. Most coffees come from small and medium-sized farms. El Salvador coffee farms work closely with international coffee organizations, mainly hoping to increase individual farmers' income and further improve the quality of life in homes and communities. This provides incentives for coffee farmers to change cultivation methods to restore the original natural ecology. Coffee quality can gradually improve, making consumers willing to accept coffee produced in El Salvador, combining consumption patterns with natural ecology - this is the most perfect agricultural production and marketing behavior.

The Santa Rita Farm, located in the southwest, is a model and excellent farm producing high-quality coffee in El Salvador. The owner is a farmer who bravely tries various changes. For example, the natural process beans launched in 2009 caused a sensation, followed by selecting PB (Peaberry) beans from 60 million pounds of coffee produced by the farm in December of the same year, which received a high score of 91 points from the professional coffee cupping website Coffee Review. Additionally, they continuously update coffee varieties, with no shortage of interesting coffee beans like Orange Bourbon, Red Bourbon, and Yellow Bourbon in the garden. I believe we should be able to taste honey-processed coffee produced by the farm next season. This is a farm worth long-term attention.

Santa Rita Estate belongs to the JASAL Group and is situated in the Apaneca Ilamatepec mountain range of Juayua Province in western El Salvador. The local geological environment consists of sandy loam and volcanic soil, with a humid climate featuring an average annual temperature of 15°C and average rainfall of over 2000 millimeters. Combined with the dedication and professionalism of the estate managers, this produces some of El Salvador's finest quality coffee. From planting, pruning, harvesting to subsequent processing, JASAL has invested significant resources in all aspects of agricultural production, committed to ensuring that every batch of coffee they produce can be fully traced to its production source and has high-quality cup performance.

Many residents in the Santa Rita area are engaged in coffee production operations. Their passion is even expressed through design and hand-painting on coffee burlap bags, showing their thoughtful approach from the initial planting and production through to the final packaging before export.

How to Brew El Salvador Coffee 【Santa Rita Estate】 Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of 【Santa Rita Estate】 coffee powder and pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 89°C, extracted with a V60 filter cup.

Using the hot water in the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. Start timing when brewing begins, and brew the coffee to 30g within 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, draw circles clockwise with the filter cup center as the focal point. The water flow should not hit the area where the coffee powder connects with the filter paper to avoid channeling effect.

Leave a circle when brewing to the outermost layer of coffee powder, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing is complete.

Japanese Ice Pour-Over 【Santa Rita Estate】

FrontStreet Coffee's ice pour-over 【Santa Rita Estate】 reference:

El Salvador Coffee 【Santa Rita Estate】, medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. Water temperature is 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses small Fuji 3.5 setting, while ice pour-over uses slightly finer half a setting - small Fuji 3 setting.

Bloom with 40g water, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively thin but high water column, forcefully stirring and impacting to make the coffee powder fully tumble. However, pay attention that the liquid level should not be 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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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473