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FrontStreet Coffee - Introduction to 2017 WBC Champion El Salvador Montes El Corazo Estate

How is the flavor of the new season El Salvador SL28 beans from Montes El Corazo Estate, which produced the 2017 WBC champion beans? Let's explore together with the editor~~

Finca Montes El Corozo

El Salvador Montes El Corazo Estate

Estate: Montes El Corazo Estate

Altitude: 1800-1950M

Variety: Kenya SL28

Processing Method: Washed

Grade: SHB

[Montes El Corazo Estate]

Montes El Corazo Estate began planting coffee in 1930, surrounding El Salvador's famous "LOS VOLCANES" (Volcanoes) National Park. Around the farm, there are rare volcanic flowers, and wild animals from the national park such as reindeer, raccoons, and wild boars, forming an interesting wildlife ecosystem.

Since the estate is located on a volcano, it has very fertile volcanic terrain. In 2006, the Ilamapepec volcano erupted, and volcanic ash directly covered the estate. Although the coffee plantation was damaged at that time, a few years later, the fertile volcanic soil covering created an even richer soil environment for the estate.

Since 2016, Montes El Corazo Estate has been a completely organic farm with Rainforest Alliance certification. Coffee production is managed using traditional techniques, washed with clear water, and dried in clay courtyards.

Montes El Corazo Estate is cultivated using El Salvador's century-old heritage methods. Local Ingas trees, pomelo trees, and olive trees are used as shade trees, and more than 75 tree species are cross-planted to form natural forests interspersed with coffee trees. The nourishment from this volcanic soil creates this beautiful coffee plantation.

Since 2016, Montes El Corazo Estate has been a completely organic farm with Rainforest Alliance certification. Coffee production is managed using traditional techniques, washed with clear water, and dried in clay courtyards.

Variety

Kenya SL-28 is one of the two most respected varieties produced by Kenya's Scott Laboratories in the 1930s. Although Scott Laboratories no longer exists, it is now the National Agricultural Laboratory, part of the Kenya Agricultural and Livestock Research Organization. Both varieties are Bourbon-derived cultivars, though from different lineages: SL-28 was developed from drought-resistant varieties originally planted in Tanganyika, which is now part of modern Tanzania; it is generally considered to have the highest quality, but its yield is not high compared to other commercial Arabica varieties.

This SL variant exhibits bronze-colored young leaves. The yield from SL28 is not as high as expected, but the copper-colored leaves and broad bean-shaped beans have wonderful sweetness, balance, and complexly varied flavors, as well as distinctive citrus and plum characteristics. The coffee flavor features strong, rich fruit acidity, rich mouthfeel, and beautiful balance.

Washed Processing Method

Screening coffee cherries — removing pulp — fermentation — washing — drying — hulling

The screened coffee cherries are put into a depulper to initially remove their skin and pulp; coffee beans with residual pulp and mucilage are placed in water to ferment for about 24 hours; after fermentation, the coffee beans with parchment are placed in flowing water channels to wash away their pulp and mucilage; after washing, the coffee beans are air-dried or dried using drying machines to reduce the moisture content to about 12%. Finally, the parchment is removed from the coffee beans.

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