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How to Brew El Salvador San Carlos Estate Bourbon Pour-Over Coffee for Rich Crema_ Is San Carlos Estate Pour-Over Delicious?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information. Follow Coffee Workshop (WeChat official account: cafe_style). El Salvador coffee from San Carlos Estate RFA SHG (Rainforest Alliance Certified Estate). I found in Wikipedia that Carlos refers to strong, mighty warriors, which I read and greatly appreciate and agree with - this was from 2011.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Salvadoran Coffee Estate—San Carlos Estate (Rainforest Alliance Certified Estate)

On Wikipedia, Carlos refers to strong and mighty warriors... I read this and really liked and agreed with it. This is a COE-winning estate from 2011, with a COE score as high as 87.69 points, and it's also a Rainforest Alliance certified coffee estate...

The warrior title is well-deserved... Actually, I want to say that coffee can be very gentle, but also very strong... Coffee's journey from the African continent to the world was carried through numerous wars, as officers kept it as their personal beverage and spiritual sustenance... Although war is detestable... the gentle characteristics of coffee were thus spread to various parts of the world...

San Carlos Estate is located in Canton Potrero Grande Arriba, one of many famous coffee estates in El Salvador. This farm is very close to the summit of the Santa Ana volcano. San Carlos Estate boasts stunning landscapes, microclimate patterns, stable rainfall, and professional management by the farm owners. This farm is owned by Mr. San Carlos, a renowned doctor. However, it is now managed by his son Jaime Riera, who is a mechanic and also serves as the coffee estate manager. Mr. San Carlos truly enjoys trying new things on the farm. He is currently experimenting with different pruning methods to improve their coffee production quality, and he hopes to revitalize the coffee industry through these efforts. The estate was honored as a COE-winning estate in 2011...

Regarding other cultivation methods, Finca San Carlos not only continuously prunes branches and plants shade trees but also cultivates new seedlings. All cultivation methods are carried out using traditional farming practices. They plant 3,200 coffee trees and shade trees per hectare. Additionally, due to the high altitude, Finca San Carlos's coffee cherries can grow slowly, making the fruit sweeter.

Mr. Carlos believes that the estate's recognition for producing superior Bourbon variety quality is mainly due to its altitude and geographical location suitable for coffee cultivation. He is very proactive, using optimal harvesting and processing methods to gradually improve quality each year. He believes the key lies in encouraging the estate's farmers and teaching them to recognize the importance of their roles, while increasing the income of each participant. He pays employees wages that are 40% above the legal minimum wage. For example, Mr. Carlos proudly states that the farm manager is an influential and energetic farm manager. Due to his mobility and supervision, the entire management system is nearly flawless. San Carlos Estate is a Rainforest Alliance Certified estate. The family has been running the farm for over a century, showing love for nature and people. They share part of the coffee cultivation income with the local natural environment and donate to local schools and medical equipment. When consumers purchase these certified products, the Rainforest Alliance has already traced the entire production process from cultivation to distribution for environmental inspection. The Rainforest Alliance helps us ensure that our descendants will have a healthy and beautiful future.

How to Brew Salvadoran Coffee [Santa Ana Warrior Estate Bourbon] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Santa Ana Warrior Estate Bourbon] 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, with V60 filter cup extraction.

The hot water in the pour-over kettle should circle clockwise with the filter cup center as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, circle clockwise with the filter cup center as the focal point. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

When pouring to the outermost circle of coffee powder, leave one circle, then circle back toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Japanese-style Iced Pour-over [Santa Ana Warrior Estate Bourbon]

FrontStreet Coffee iced pour-over [Santa Ana Warrior Estate Bourbon] reference:

Salvadoran coffee [Santa Ana Warrior Estate Bourbon], medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

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

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a relatively fine but high water column, stirring forcefully to ensure the coffee powder rolls completely. However, be careful not to let the liquid 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 of powder).