El Salvador Santa Ana Volcano | Malacara C Maracara C Farm Honey Process SHB Bourbon

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Salvador Santa Ana Volcano | Malacara C Farm Honey Process SHB Bourbon Flavor Profile

El Salvador is the smallest and most densely populated country in Central America. Most regions primarily grow coffee beans as their main crop, but don't overlook it because of its small size. In El Salvador, 60% of coffee is Bourbon varietal, including orange, pink, and red Bourbon. Bourbon varietals are known to the world for their exceptional cleanliness, bright and sweet taste, and strong citrus acidity. Notably, El Salvador is the origin of Pacas and Pacamara coffee tree varieties. Typical Pacamara offers excellent body with tropical fruit aroma and honey-like sweetness, citrus brightness, and a sweet aftertaste of golden grapefruit. It is one of the best varieties in Central America in recent years, and many countries now cultivate excellent Pacamara coffee beans.

Coffee beans are harvested only once a year between November and February of the following year. New harvest coffee typically reaches international buyers between June and August. Compared to coffee farms in other Central and South American countries, most Salvadoran farms are medium-sized. Farmers possess immense passion and professional skills to produce high-quality coffee cherries, which has led to a thriving coffee export market and consequently maintained and improved coffee bean quality. As Salvadorans say, "you'll smile after just one sip of coffee."

H.I.Q (High Quality) represents high-quality coffee beans, promoted and implemented by H.I.U Company founded by Panamanian Graciano Cruz. The "U" stands for smile. Currently, H.I.U has cooperative partners in El Salvador, Panama, and Ethiopia. H.I.U Company seeks out micro-farms with special qualities in variety, processing method, and climate, then educates farmers to meet H.I.Q coffee bean production standards, including measuring sugar content of green coffee beans and maintaining organic environments friendly to the land. They also assist farms in constructing and updating processing equipment to ensure the entire process meets H.I.Q high-quality organic standards.

Malacara C Estate was founded in 1888. Currently, José Guillermo Alvarez Prunera and his sister María de los Angeles Alvarez de Murray, who manage the farm, are fourth-generation coffee growers. In the early 20th century, MALACARA produced El Salvador's finest coffee. Today, five farms provide 20 permanent jobs, expanding to 100 people during harvest season. Within the farm community, there is a school, a clinic, and some sports facilities available for employees to use free of charge. Due to excellent quality, limited production, and strict control, MALACARA was the winner of the second Cup of Excellence® Presidential Award in El Salvador. Coffee is exported to the United States, Japan, and the Netherlands.

Property Characteristics

Farm Name: Malacara C

Farmer: Francisco Arturo Alvarez Meza

Grade: S.H.B (Strictly Hard Bean)

Awards: Second El Salvador Cup of Excellence Presidential Award Winner

City: Apaneca-Ilamatepec

Region: Volcan Santa Ana, Santa Ana

Country: El Salvador

Farm Size: 47.6 Hectares

Coffee Growing Area: 45.5 Hectares

Altitude: 1,400 meters

Coffee Characteristics

Variety: Bourbon

Processing System: Honey Process

Flowering Period: June – August

Harvest Period: November and February (annual harvest)

Cupping Notes: Cupped at 60 seconds after first crack begins (Cinnamon roast level)

Aroma/Flavor: Olive, grass, stone fruit, hazelnut, nuts, almond, caramel, chocolate, longan, grape, vanilla, honey

Acidity: Smooth, gentle, delicate, silky, sweet citrus, mild low acidity, high consistency

Complexity & Other Notes: Very sweet, persistent aftertaste, high complexity, floral and fruity notes coexist, distinct sweet transition from acidity

Flavor Profile

El Salvador honey process Malacara Estate C Farm coffee is a rare coffee bean with a delicate, exceptionally long sweet aftertaste. Compared to Panamanian honey process coffee, which offers bright and intense aroma and taste, Malacara Estate C Farm provides delicate and persistent aroma and taste. Both are honey-processed coffees but present different details and aftertastes.

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour 25g of water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g. Total extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back flavor profiles. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.