El Salvador Santa Ana Volcano Apaneca Region | Semi-Washed + Semi-Honey Process | Chocolate Lover's Estate

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

Salvadoran Santa Ana Volcano Apaneca Region | Semi-Washed + Semi-Honey Process | Bourbon Flavors from Chocolate Lover Estate?

This is a farm located in the Santa Ana volcanic region of El Salvador, situated at an altitude of 1300-1500 meters on the mountainside of the volcanic zone. With abundant moisture and numerous microclimates, the coffee grown here exhibits exceptionally delicate flavors. This farm primarily grows the Bourbon variety, stretching across the entire mountainside. Due to the well-preserved original forest in this area, the coffee plantation often receives visits from nearby birds, reptiles, and other wildlife.

Finca Guayabo primarily presents this coffee bean through different processing methods. The farm owner blends 50% honey-processed and 50% washed coffee in El Salvador to create this "Chocolate Lover" single-origin coffee. Using 100% Bourbon variety with two different processing methods creates a more multi-layered flavor profile and richer mouthfeel.

The honey processing method involves transporting coffee beans to a honey processing facility at approximately 800 meters altitude. The advantage of processing at lower altitudes is that cloud formation is unlikely here, with abundant sunlight and strong UV rays allowing coffee beans to absorb sufficient thermal energy, presenting excellent aromas. Honey-processed coffee here dries in a very short time, allowing flavors to be presented more robustly.

The washed processing method utilizes the abundant water resources in this region to create a very clean mouthfeel. Combining 50% honey processing with 50% washed processing creates a distinctive single-origin coffee that represents the flavor expression this farm aims to convey. Because this coffee is filled with notes of chocolate, cocoa, and nut cream, with a very smooth and full body, it's suitable for medium roasting to present its unique chocolate flavor. Therefore, we've specially named it "Chocolate Lover."

Finca Guayabo primarily presents this coffee bean through different processing methods. The farm owner blends 50% honey-processed and 50% washed coffee in El Salvador to create this "Chocolate Lover" single-origin coffee. Using 100% Bourbon variety with different processing methods creates a more multi-layered flavor profile and rich mouthfeel.

The honey processing method involves transporting coffee beans to a honey processing facility at approximately 800 meters altitude. The advantage of processing at lower altitudes is that cloud formation is unlikely here, with abundant sunlight and strong UV rays allowing coffee beans to absorb sufficient thermal energy to present excellent aromas. Honey-processed coffee here can dry in a very short time, allowing flavors to be presented more robustly. The washed processing method utilizes the abundant water resources in this region to create a very clean mouthfeel.

Combining 50% honey processing with 50% washed processing creates a distinctive single-origin coffee that represents the flavor expression this farm aims to convey. Because this coffee is filled with notes of chocolate, cocoa, and nuts, with a very smooth and full body, it's suitable for medium roasting to present its unique chocolate flavor. Therefore, we've specially named it the "Chocolate Lover" series.

Because the farm owner loves this land, he uses forest-style cultivation methods, preserving many native tree species as shade trees. This also provides suitable habitats for wildlife, representing a positive contribution to the Earth's environment. The estate also cares about farmers' lives, distributing bonuses during different holidays to help farmers live better lives.

Coffee Information

Region: Apaneca-Ilamatepec

Altitude: 1350 m

Processing Method: 50% Washed + 50% Honey

Variety: Bourbon

Processing: Washed/Honey

Flavor Notes: Chocolate, milk candy, sucrose, toffee, nut flavors, rich body, sweet cocoa aftertaste with tropical fruit finish, chocolate, milk candy, sucrose, toffee, nut flavors, rich body, sweet aftertaste, finish with cocoa and creamy sweetness

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s pre-infusion. Second pour to 120g water then stop. Wait until the water level drops to half, then continue slow pouring until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using three-stage brewing to clarify the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and faster drainage, stopping the water flow can extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473