El Salvador Santa Ana Volcanic Region | Tianqu Farm Natural Process | Bourbon, Kenya Varieties SL28, SL34

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El Salvador Santa Ana Volcanic Region | La Divina Farm Natural Process | Flavor Profile of Bourbon, Kenya SL28, SL34?

El Salvador is the smallest and most densely populated country in Central America. Coffee beans are the main crop in most regions, but don't let its small size make you overlook its existence. In El Salvador, 60% of coffee is Bourbon varieties, including Orange Bourbon, Pink Bourbon, and Red Bourbon. Bourbon varieties are known to the world for their excellent cleanliness, bright and sweet mouthfeel, and strong citrus aroma. It's worth noting that El Salvador is the home country of Pacas and Pacamara coffee tree varieties. Typical Pacamara has excellent body with tropical fruit aroma and honey-like sweetness, plus the brightness of citrus and a sweet aftertaste of golden grapefruit acidity. It has become one of the best varieties in Central America in recent years, and many countries have recently produced excellent Pacamara beans.

Compared to coffee farms in other Central and South American countries, most farms in El Salvador are medium-sized. Farmers possess immense passion and professional expertise to produce high-quality coffee, which has also led to a thriving coffee export market. High-altitude premium coffee is harvested only once a year between November and February of the following year. As the Western proverb says: "In El Salvador, you'll smile after just one sip of coffee."

Santa Ana Volcano Region

Santa Ana Volcano is considered a premium coffee-producing area in El Salvador in recent years. The main factors are: 1. The variability of microclimate, and 2. The drainage and fertility of volcanic gravel soil. La Divina Farm is located on the eastern side of the volcano. The farm owner, Roberto, uses organic shade-grown cultivation methods, with fertilizers mostly coming from forest leaves and dead branches, keeping the farm lush and vibrant. Following the introduction of washed beans in November, this time they've brought in rare natural process beans.

Natural Process Beans

Natural process beans are placed directly on drying patios after harvest until dry, then bagged for storage. Before shipping, the parchment membrane is removed by rubbing.

Property Characteristics

• Farm Name: La Divina Providencia
• Farmer: Roberto
• Region: Santa Ana Volcano
• Country: El Salvador
• Farm Size: Annual production of 20 bags
• Altitude: 1,650 - 1,750 meters
• Annual Precipitation: 2,500 - 2,700 mm
• Soil: Volcanic clay
• Type of Shade Trees: 48 species of shade trees

Coffee Characteristics

• Variety: Bourbon Elite and "Kenya" varieties
• Processing System: Natural (UN Wash)
• Appearance: 17-18 screen
• Top Jury Descriptions: Cupping roast level: 60 seconds after first crack (Cinnamon)
• Aroma/Flavor: Pineapple, mango, banana, lavender, fermented fruit aroma, fruit ice cream, milk, chocolate, brown sugar
• Acidity: Red plum, yellow orange, red wine acidity, low complexity, smooth fruit milk texture with low acidity, clear and deep
• Complexity & Other: Honey vanilla cake aroma, light red wine acidity, high complexity, slow-changing flavor profile, tropical fruit sweetness of pineapple and banana dominates the aftertaste
• Overall Style: Dreamy lavender aroma, complex and evolving mouthfeel

Recommended Brewing Method

• 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, bloom for 25s. Second pour to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Extraction time around 2:00.

Analysis

Using a three-stage pour method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour helps extend the extraction time.

Important Notice :

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