Why is Pour-Over El Salvador Pirineos Pacamara Coffee Astringent_Key Points for Brewing Pacamara

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Los Pirineos Estate Story Introduction

Los Pirineos Farm

Since the 1890s, Los Pirineos Farm has been owned by the Gilberto Baraona family. Located on the Tecapa volcano in Usulután at an altitude of 1,400-1,480 meters, Los Pirineos boasts ideal conditions for coffee cultivation: stable and abundant rainfall, fertile volcanic soil rich in potassium and phosphorus, and cool weather that facilitates the slow maturation of coffee cherries. These conditions endow the farm's coffee beans with more complex sweetness and robust, rich flavors.

Exceptional coffee doesn't rely solely on climate. Los Pirineos is a pioneer in El Salvador for establishing its own micro-processing plant. Gilberto is meticulous about quality, and this small-scale producer has developed his plantation to near perfection. The spotless micro-processing facility features a Colombian-style Aqua depulper, while finely tuned drying equipment utilizes Brazilian "Guardiola" mechanical dryers.

Pacamara Coffee Bean Variety Introduction

Pacamara is a hybrid of Pacas and Maragogype discovered in El Salvador in 1950.

First cultivated by Salvadoran researchers in 1958, Pacamara is an excellent variety developed through artificial selection. It combines the excellent cup quality of the Pacas variety with the large bean size of Maragogype, with beans at least 70-80% the size of elephant beans. The most prominent characteristics of this variety are its lively and sophisticated acidity, sometimes with biscuit aroma, sometimes with fruit notes, and excellent body and mouthfeel.

Processing Method Introduction

Gilberto has mastered various washing and natural processing techniques, including raised African drying beds, clay drying patios, shade drying, and even double washing.

Wet Process (Washed Method)

The wet processing technique was invented by the Dutch in the 18th century. Since some countries experience frequent rain and high humidity, making natural processing impossible, this method—though relatively complex—has become the most widely used processing method today. The biggest difference from natural processing is the use of fermentation to remove the mucilage layer.

Wet Process - Processing Steps

The first three steps are the same as natural processing (1. Harvesting ripe coffee cherries 2. Preliminary removal of impurities and defective beans 3. Sorting floating beans)

4. Removal of skin and pulp: The selected good coffee cherries are placed in a pulping machine to remove the outer skin and pulp, leaving the seeds (coffee beans).

5. Fermentation to remove mucilage: The coffee seeds, still coated with a layer of mucilage, are placed in fermentation tanks. The biological process uses fermentation bacteria to dissolve the mucilage.

6. Water washing to remove impurities: Since fermentation bacteria remain on the coffee beans, the beans need to be sent to washing pools for cleaning and a second sorting (defective beans will float on the water surface). This step requires large amounts of fresh water to ensure thorough cleaning.

7. Coffee bean drying: Coffee beans are typically dried using machines (or sun-dried) to reduce moisture content to 10-14%.

8. Removal of parchment and silver skin: Finally, a hulling machine is used to remove the remaining parchment and silver skin, completing the processing. The green beans can then be packaged and shipped!

Wet Process - Advantages and Disadvantages

Advantages: Coffee beans have fewer impurities and more complete appearance. Since the pulp is removed at the beginning, there's no need to worry about mold issues, resulting in more stable overall quality.

Disadvantages: The wet processing method is complex and tedious, requiring large amounts of water. Therefore, the cost is relatively higher than natural processing, and it's less commonly used in water-scarce regions.

Roasting Suggestions/Analysis

This coffee variety is the large-bean Pacamara, with relatively large particles and high density, and new season beans naturally have higher moisture content. During roasting, it absorbs heat more slowly, but the Maillard reaction proceeds more quickly. The yellowing point occurs around 5 minutes. For the first roast, you can try a slightly higher bean-drop temperature, such as 200°C, with relatively high heat, then gradually reduce the heat as needed during roasting: after the beans reach the yellowing point, reduce the heat to extend dehydration time, allowing the large beans to dehydrate thoroughly; from the completion of dehydration until before first crack, you can appropriately maintain medium heat or slightly increase it to accelerate the Maillard reaction time and ensure pressure before first crack; before the first crack signs appear, reduce the heat appropriately to avoid bean surface scorching. With this operational method, the coffee's dehydration time is relatively extended, with temperature increase rates of 6-8 degrees every thirty seconds, but it can still maintain entry into first crack between 8.5 to 9.5 minutes, preserving more floral and fruity aromas while retaining clean and bright acidity. It's generally recommended to drop the beans between the dense phase of first crack and the end of first crack, around medium roast.

Cupping Flavor Description

Subtle floral notes, gentle berry flavors, mixed acidity of strawberry and red wine, full sweetness, overall balanced and smooth, with sweet and lasting aftertaste

Brewing Analysis

Today, FrontStreet Coffee introduces commonly used methods for hand-brewing Pacamara coffee: V60 three-pour method

Segmented extraction, dividing all brewing water into three injections

Suitable for light roast, medium-light roast, and medium roast coffee beans

Using V60 filter cup

Increasing bloom time or the number of water breaks can enhance the coffee's flavor intensity.

Three-Pour Segmented Extraction Method

Advantages: More layered than single-pour method, can clearly distinguish the front, middle, and back-end flavors of the coffee. The method involves increasing water amount each time after blooming, typically pouring water when the coffee liquid is about to drop to the powder layer surface, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Has relatively high requirements for water flow rate and volume.

FrontStreet Coffee's Pacamara Coffee Hand-Brewing Parameter Suggestions

Using V60 filter cup for brewing can enhance the layered flavor of hand-brewed coffee, making it richer and cleaner; it fully expresses the elevated and bright aromas of the Pacamara variety.

15g coffee, water temperature 89-90°C, grind BG 5R (Chinese standard 64% passing rate through 20-mesh sieve), water-to-coffee ratio close to 1:15-16

Method: 27g water for blooming, bloom time 30s. The hot water in the pour-over kettle circles clockwise from the center of the filter cup. Start timing when brewing begins, pour water to 27g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, circle like before, but you can slow down the speed slightly, and speed up a bit when reaching the outer circle. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. For the second pour, concentrate on the center, avoiding hitting the connection between coffee powder and filter paper to prevent channeling effects. End extraction around 2:05 seconds. The tail section can be omitted (the longer the time, the more astringency and rough texture will increase).

Segments: 30-125-230g

Important Notice :

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