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Whole bean Brewing methods: manual pour-over and french press
Grown between 1,200 – 1,500 meters in the Santa Ana region of El Salvador, this coffee describes itself in many ways you’d expect–a good balanced cup, dark but not harsh or bitter. I’m not so sure about “balanced” but the latter is certainly true.
First, the pour-over brew
You know that feeling when you grind, brew, pour, sniff, sip, and something seems to be missing? This was that experience for me. It’s like when you grab something off the plate that you think is an apple, but upon first bite, it’s obviously a tomato.
Aside from reality not meeting my expectations, the flavors I did get, weren’t as tangible as I would’ve expected. The earthiness (a nice way to say muddiness) let through some notes of unsweetened chocolate, but I was hoping for more hints of honey or possibly even citrus, which didn’t come through at all.
Next, let’s give the beans the benefit of the doubt and try a french press brew
Forget most of what I just told you about how this coffee reacts to a pour-over. Brewing in the french press was the key to letting loose any slight sweetness and citrus notes that the beans had to offer. The aroma of the coffee was noticeably improved as well–and who doesn’t like a good sniff?
All-in-all, a little muddier of a profile than I’d like, but not bad if you make sure and brew it in the french press.
My rating: 3.25 out of 5 photo courtesy of Mistobox
