El Salvador Black Beauty Estate Fiery Natural Coffee Brewing Suggestions_El Salvador Natural Process Roasting Guide

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Salvadoran Coffee Estate - Buena Vista Estate

| Region: Buens Vista

| Varieties: 15% PACAMARA, BOURBON, CATURRA

| Grade: SHB

| Processing Method: Natural Process

| Roast Level: Medium-Light Roast

| Growing Altitude: 1450m

| Harvest Year: 2017

For coffee enthusiasts who appreciate high value (CP ratio), we strongly recommend this Salvadoran coffee - Natural Process Black Beauty, a wonderful and perfect combination of 15% Pacamara + Bourbon + Caturra.

Originating from Turin Ahuachapan in El Salvador, located along the shores of El Salvador's national volcanic lake, this historic estate grows coffee along the volcanic lines, featuring Pacamara, Bourbon, and Caturra varieties. The estate owner blends 15% of the plump Pacamara with the treasured national heritage Bourbon's sweet honey-like sensation, adding Caturra's rich body. Under El Salvador's characteristically hot tropical climate, during harvest season, the coffee beans receive a full sunbath rich in ultraviolet rays. Truly, El Salvador is perfectly suited for producing natural process coffee beans.

Ahuachapan Laguna Llano El Espino can be considered an important tourist volcanic lake in El Salvador. At the airport location on the horizon, there is extremely intense sunlight. Driving up the mountain to this location, natural volcanic lake water provides temperature regulation along with moisture brought from the Pacific Ocean, making this area's climate cool and comfortable. The soil consists of red earth and volcanic soil, nourishing the land. With various primitive forest landscapes, many migratory birds from North America come here to nest. Due to the continuous cycle of the ecosystem, the lake also contains numerous fish and shellfish species. One can imagine how such fertile land produces coffee that grows plump and full of wonderful flavor :) Surrounded by volcanoes, there are several sulfur mines and geothermal power plants around the lake. When our coffee team visited this location, we felt it was truly a fertile land with a marvelous ecological chain.

Estate Details

Estate: Buena Vista Estate

Processing Method: Fiery Natural Process

Varieties: Pacamara, Bourbon, Caturra

Altitude: 1250-1350m

Flavor Profile: Intense berry flavors, blackcurrant, cherry, lychee, honey plum, rich honey-like sweetness, full body, fruit tea-like aftertaste, with excellent balance and clarity.

Brewing Recommendations

| Water Temperature: 90°C

| Time: 1 minute 50 seconds

| Water-to-Coffee Ratio: 1:15

Evaluation: We tested three different roast levels and finally selected a light roast at the middle-late stage of first crack. The beans are full and aromatic with excellent fragrance. Upon first sip, the clean, refreshing fruit acidity immediately fills the palate, with remarkable clarity and sweetness reminiscent of smoked plums and cherries.

How to Brew Salvadoran Coffee [Buena Vista Estate] Perfectly?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Buena Vista Estate] coffee grounds, 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, extracted with a V60 dripper.

Starting from the center of the filter as the focal point, pour hot water from the gooseneck kettle in clockwise circles. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, maintain the same technique: use the center of the filter as the focal point and pour in clockwise circles. Ensure the water stream doesn't hit the area where coffee grounds meet the filter paper to avoid channel effects.

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

Japanese-Style Iced Pour-Over [Buena Vista Estate]

FrontStreet Coffee's iced pour-over reference for [Buena Vista Estate]:

Salvadoran coffee [Buena Vista Estate], medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use the Fuji Mini Mill at setting 3.5; for iced pour-over, grind slightly finer by half a setting - Fuji Mini Mill at setting 3.

Bloom water amount: 40g, bloom time: 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but tall water column for pouring, applying forceful stirring impact to ensure the coffee grounds roll thoroughly. However, be careful not to let the liquid level rise too high and avoid hitting the filter paper at the edges.

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

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