How to Make El Salvador Monte Rey PB Coffee Sweeter with Pour-Over Brewing

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Coffee Information

Country: El Salvador

Grade: PB

Variety: Bourbon

Altitude: 1650 meters

Region: Monterey

Processing Method: Washed

El Salvador Coffee Excellence

El Salvador's coffee has gained international recognition in recent years, thanks to the close collaboration between small coffee farmers and international coffee organizations dedicated to improving cultivation and processing methods. The primary goal is to increase farmers' income to improve their home and community lives, giving coffee farmers incentives to change cultivation practices and restore the natural ecosystem. Coffee quality naturally improves progressively, making consumers willing to accept Salvadoran coffee and creating a perfect integration of consumption patterns with natural ecology - this is the most ideal agricultural marketing practice.

This is a high-altitude hard bean (S.H.G) from pristine forests.

Most coffees from El Salvador are traditional Bourbon varieties, including derivatives like Yellow Bourbon, Orange Bourbon, and Cherry Bourbon. In a coffee market that emphasizes unique characteristics for each coffee farm, Salvadoran coffee has always been loved for its rich fragrance, sweet brown sugar and honey notes, and stable, mellow flavor profile.

The Monterey Estate in El Salvador is located near El Imposible National Park. The coffee grows in fertile volcanic soil above 1100 meters, benefiting from a perfect coffee-growing environment with 【morning and evening rain, afternoon fog, and large temperature differences】. Additionally, Monterey Estate obtained Rainforest Alliance (R.A) and United States Department of Agriculture (U.S.D.A) certifications in 2006. Coffee beans must grow naturally and organically, resulting in slower growth rates, smaller beans, and higher coffee density. These perfect factors make Monterey Estate a coffee plantation renowned for its sweetness and perfection.

Traditional Bourbon variety green coffee beans from El Salvador have a yellowish-brown color.

Monterey Estate consists of 100% traditional Bourbon varieties processed using the washed method, with an annual production of 600 bags (3000 kg). Defective beans are carefully selected by hand with a rejection rate of approximately 5%. When roasted to light roast (city), the coffee beans have a weight loss ratio of 14%, with empty shells and defective beans accounting for 4%. Light roasting preserves more moisture and fruit acidity, enhancing berry aromas, while dark roasting yields the most mellow and rich chocolate and hazelnut sweetness.

How to Brew El Salvador Coffee 【Monterey PB】

FrontStreet Coffee Pour-over Reference: Weigh 15g of 【Monterey PB】 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, and V60 dripper for extraction.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, just like before, pour in clockwise circles centered on the middle of the filter. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channel effects.

Leave one circle of space when pouring to the outermost edge of the coffee powder, then pour back toward the center in circles. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The brewing process is complete.

Japanese-style Ice Pour-over 【Monterey PB】

FrontStreet Coffee Ice Pour-over 【Monterey PB】 Reference:

El Salvador coffee 【Monterey PB】, medium roast, BG grinder setting 5M (67% standard sieve pass 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. 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. Use a fine but high water column for forceful stirring impact to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

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

Important Notice :

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