Introduction to the Advantages of Washed Coffee Beans: Flavor Profile of Washed El Salvador Coffee Beans

FrontStreet Coffee's Introduction to El Salvador Montes El Corozo Coffee

Coffee cherries harvested from trees do not ripen at the same time. Workers pour the coffee cherries into a large pool of water. Unripe cherries, having lower density, float on the surface, while ripe cherries sink to the bottom. Workers remove the unripe cherries and discard them, while the remaining cherries proceed to the next stage.

The ripe coffee cherries are fed with water flow into a machine specially designed to remove the outer skin of the cherries. The machine also scrapes away most of the fruit pulp, but a thin layer of mucilage remains adhered to the parchment of the raw coffee beans. Washed coffee follows the principle of "making no mistakes," eliminating any factors that might affect the coffee's flavor in its infancy. At this stage, for example, the influence of coffee pulp on flavor is almost completely eliminated, ensuring the "cleanliness" of washed coffee. The coffee beans, now stripped of their outer layer, flow with the water into channels, heading toward their next destination.

At this point, the coffee beans with a small amount of mucilage on their surface, along with the already sticky and viscous water, flow into another large pool. The strong adhesive property of mucilage means the peeling machine cannot directly scrape it off, requiring stronger force. Either they are placed in fermentation tanks to sit and ferment, utilizing bacteria's ability to break down the mucilage, or more powerful mechanical means are used to brush off all mucilage from the surface of the raw coffee beans.

Regarding fermentation first, coffee farmers will pour these mushy coffee beans into fermentation tanks, then add an equal mass of clean water to the raw beans and let them sit for 8-40 hours. The specific time depends on factors such as temperature and humidity, cost, growing region, habits, and even mood. For this fermentation step alone, the most famous modified version is undoubtedly the "two-stage" washed fermentation method used in most producing regions of Kenya. While general fermentation is completed in one go, Kenyans first place coffee in fermentation tanks for 24-36 hours, then remove it, rinse once with clean water to wash away some organic products from the coffee surface, and then put it back in fermentation tanks for another 24-36 hours before removing and cleaning again.

Washed coffee is considered "high-grade" coffee because it eliminates almost all factors that could negatively affect the coffee. Washing not only preserves the original flavor of the coffee but also enhances its "brightness," which is acidity, as well as special fruity aromas.

Finca Montes El Corozo

El Salvador Montes El Corozo Estate

Estate Information

Estate: Montes El Corozo

Altitude: 1800-1950M

Variety: Kenya SL28

Processing Method: Washed

Grade: SHB

Harvest Year: 2019

Brewing Recommendations

Recommended Brewing Method: Pour-over

Dripper: V60

Water Temperature: 88-90°C

Coffee-to-Water Ratio: 1:15

Grind Size: BG 5R (Chinese standard 20 mesh sieve pass rate 58%), which is medium-fine grind

Brewing Technique: segmented extraction. Bloom with 33g of water for 30 seconds. When adding water in a small circular motion to 125g, perform segmentation. When the water level is about to expose the coffee bed, continue pouring to 228g, then stop pouring. When the water level is about to expose the coffee bed again, remove the dripper. (Timing starts from the beginning of blooming) Extraction time is 1'56".

Flavor Profile

Aroma: Berry fragrance

Taste: Citrus, berries, lemon, with a faint herbal note in the finish

Aftertaste: Nutty and creamy aroma

Overall mouthfeel: Relatively clean and bright

Important Notice :

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Tel:020 38364473