Introduction to El Salvador Coffee Characteristics and Flavors of Sun-Dried Bourbon Pour-Over
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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.
Important Notice :
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Coffee Processing Methods: What's the Difference in Flavor Characteristics Between Anaerobic Natural and Natural Processing?
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat Official Account: cafe_style). Many people ask: what's the difference between Anaerobic fermented natural and natural processing methods? Today, FrontStreet Coffee will share the differences between these two methods. Anaerobic...
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What Are El Salvador Coffee Varieties? A Brief Introduction to the Taste and Flavor of Pour-Over El Salvador Coffee
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) FrontStreet Coffee's El Salvador Santa Elena Washed Pacamara Brewing Record Sharing The Pacamara variety is an artificially cultivated breed of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety resulting from careful artificial selection
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