How to Calculate the Water-to-Coffee Ratio for Pour-Over Brewing of El Salvador HIU Harar Coffee

Coffee Origin Information

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Origin: El Salvador

Estate: Las Camelias Estate

Altitude: 1800m

Variety: Harar Heirloom

Processing: Natural

Roast Level: Medium

Flavor Notes: Cocoa, Citrus, Whiskey Aroma

About the Coffee Variety

Growing heirloom coffee from Ethiopia's Harar region in El Salvador, Central America, creates remarkably different flavor characteristics after harvest and processing. The flavor profile is quite special and interesting, making it worth trying.

Las Camelias Estate in El Salvador is located on the Apaneca-Ilamatepec volcano at an altitude exceeding 1600 meters. From farm management to cupping data establishment, Las Camelias Estate demonstrates excellence in all aspects.

For this batch of Harar heirloom coffee beans, farmers remove the outer skin of fully ripe cherries and dry them on clay patios, periodically turning the beans to ensure complete drying.

About the HIU Program

The HIU (High Quality Unique) program is a development initiative aimed at improving coffee quality for small farms. It has produced over 500 unique, specially crafted micro-lot coffees in El Salvador and Panama. Founder Graciano Cruz established this operational model based on years of coffee production experience, collaborating with farmers, producers, and exporters to develop together from terroir origins. The goal is to create excellent quality batches (cupping scores of at least 85 points or higher) that are tailored to meet consumer needs.

HIU first identifies unique products and producers based on variety, terroir microclimate, local customs, culture, or processing methods. Through cupping, they confirm the green bean quality and establish flavor profiles. Before cooperation begins, producers understand HIU's program principles and standards, jointly planning quality and yield improvements. Throughout the process, they enhance production techniques by educating farmers on relevant knowledge, testing sugar content of ripe coffee cherries, implementing eco-friendly processing methods, and constructing equipment to improve drying conditions.

The HIU program establishes a complete production chain, ensuring each batch has identifiable and traceable characteristics: quality and batch grading through cupping, special packaging in 50-pound units (vacuum-sealed boxes) or 100-pound units (GrainPro bags), maintaining traceability for each batch, and providing roasters with coffee flavor profiles and producer information.

How to Brew Salvadoran Coffee [HIU Program Harar]

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of [HIU Program Harar] coffee grounds and grind to medium coarseness using a grinder. The particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate) with water temperature of 89°C, extracted using a V60 dripper.

Pour hot water from the pour-over 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. When the time reaches 1 minute, begin the second pour. Like the first pour, move in clockwise circles centered on the filter middle, ensuring the water stream doesn't hit where the coffee grounds meet the filter paper to avoid channeling effects.

Leave a small circle at the outer edge when pouring over the coffee grounds, then continue brewing in circles toward the center. By 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-Style Iced Pour-Over [HIU Program Harar]

FrontStreet Coffee Iced Pour-Over [HIU Program Harar] Reference:

Salvadoran coffee [HIU Program Harar], medium roast, BG grinder setting 5M (67% standard sieve pass rate)

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a fine but tall water stream to stir and impact forcefully, ensuring the coffee grounds roll fully. However, be careful not to let the liquid level get too high or hit the filter paper at the edges.

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

Important Notice :

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