How to Make Iced Pour-Over Coffee with El Salvador Special Honey Process Pink Orange Bourbon 6

El Salvador Coffee - Pink Orange Bourbon

El Salvador Honey Orange Bourbon

Growing Region: Alguila Estate

Altitude: 1500-1750m

Variety: Orange Bourbon

Processing Method: Natural sun-dried processing

Roast Level: Light roast

This is a micro-batch, special honey-processed "Pink Orange Bourbon Coffee" from El Salvador.

The estate is currently managed by the fourth and fifth generation heirs of the Ariz family, in the Santa Ana region at an altitude of approximately 1500-1720 meters. With an average annual temperature between 18 and 24 degrees Celsius and ample rainfall, it provides an ideal environment for growing high-quality coffee beans.

This 5-hectare farm is devoted to cultivating this special Bourbon variety. The gentle fruit acidity enhances the beans' sweetness, and alongside El Salvador's characteristic cocoa and caramel aroma, it carries a unique, subtle fragrance of sweet fermented rice.

Depending on the roast level, the flavor profile features subtle cocoa, caramel, and honey sweetness. Sipped hot, it reveals a delicate fruit acidity along with berry and preserved fruit aromas, and as the coffee cools, the sweetness becomes more pronounced.

How to Brew El Salvador Coffee [Special Honey Process Pink Orange Bourbon] Perfectly

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of [Special Honey Process Pink Orange Bourbon] coffee grounds and grind to a medium consistency, slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate) with water at 89°C for V60 filter extraction.

Pour the hot water from the kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins. Within 15 seconds, brew up to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour, again moving in clockwise circles centered on the filter, keeping the stream from hitting where the coffee grounds meet the filter paper to avoid channeling.

When pouring to the outermost circle of coffee grounds, leave one circle empty, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds the coffee should reach 220g, completing the brew.

Japanese Ice Pour-Over [Special Honey Process Pink Orange Bourbon]

FrontStreet Coffee Ice Pour-Over [Special Honey Process Pink Orange Bourbon] Reference:

El Salvador Coffee [Special Honey Process Pink Orange Bourbon] at a medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g coffee grounds, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal 90°C recommended for pour-over. For a normal grind, use Fuji grinder setting 3.5; for ice pour-over, grind slightly finer by half a notch, to Fuji setting 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: a first segment of 60g of water and a second segment of 40g. Use a relatively fine but tall water column to stir vigorously, making sure the grounds tumble thoroughly, while being careful not to let the liquid level rise too high or hit the filter paper at the edges.

The entire extraction should take approximately 2.5 minutes, similar to the normal extraction time for 20g of coffee grounds.

FrontStreet Coffee Recommendation

A light roast like this El Salvador honey lot shines in iced pour-over, and FrontStreet Yirgacheffe Gudiding Cooperative is a natural fit. A washed Ethiopian coffee known for white-floral sweetness and bright citrus acidity, it shows jasmine and a green tea finish, and brewed as cold brew or iced pour-over, its light molecules come forward for a crisp, tea-like iced coffee.

For a fruitier, more tropical cup, FrontStreet Natural Huakui is a star of the specialty market. Its ripe tropical fruit aroma of strawberry, passion fruit, jackfruit, and lychee comes with obvious sweetness and almost no bitterness, a silky juice-like body that makes it one of the best beans for iced pour-over and cold brew.

If you love bright, juicy acidity, FrontStreet Kenya Little Tomato is a washed Kenyan bean from the Sika region grown at 1,550-1,750 meters from the classic SL28 and SL34 varieties. Its 72-hour double washed fermentation delivers clear cherry tomato and dark plum notes, acid that is bright and full like fresh juice, and a clean finish of yellow sugar and green tea that stays vivid over ice.