Coffee culture

Introduction to El Salvador Coffee Characteristics and Flavors of Sun-Dried Bourbon Pour-Over

Published: 2026-01-28 Author: FrontStreet Coffee
Last Updated: 2026/01/28, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee's brewing record sharing of El Salvador sun-dried Bourbon coffee. The two varieties widely cultivated in El Salvador are Bourbon and Pacas (Bourbon variety). We selected an Orange Bourbon this time. Bourbon is an Arabica variety.
FrontStreet Coffee Salvador Sun-dried Bourbon Brewing Record

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

FrontStreet Coffee Salvador Sun-dried Bourbon Brewing Record Sharing

The two most widely cultivated varieties in El Salvador are Bourbon and Pacas (a Bourbon variant). For this tasting, we selected an Orange Bourbon. Bourbon is a variety of Arabica coffee that was first produced on Réunion Island in the Pacific Ocean and was introduced to Africa and Latin America by the French. This variety is a natural mutation of the "founder variety" - Typica, and it yields 20-30% higher than Typica at elevations between 1,100-2,000 meters. However, Bourbon is relatively more susceptible to diseases and pests.

Coffee beans are seeds hidden inside coffee cherries, and the color of the fruit also serves as information about the coffee's identity. For example, with the same Bourbon variety, this Orange Bourbon refers to coffee cherries that are orange rather than red. Similarly, there are also Yellow Bourbons within the Bourbon family. Additionally, even the same variety can perform differently in various regions worldwide.

Bourbon Sun-dried

Name: Bourbon

Processing Method: Sun-dried

Origin: El Salvador, APANECA

Grade: SHG

Variety: Bourbon

Altitude: 1,400-1,600 meters

Flavor Profile: High sweetness, raspberry, cream, vanilla

Brewing Record

Equipment: V60 Dripper

Grind Size: BG-6S

Water Temperature: 90°C

Water-to-Coffee Ratio: 1:15

Brewing Method: 30g of water for bloom for 30 seconds, followed by a second pour with a gentle water flow to 120g. Wait until the water level drops to just before exposing the coffee bed, then perform a third pour to 225g. Finally, remove the dripper when the water level drops to just before exposing the coffee bed. Total extraction time is 2 minutes.

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