El Salvador · Olive Tree EstateCoffee Bean Intro:

Our shop just got these new beans in the past couple of days. We couldn’t wait to roast and cup them to see how the 2017 WBC champion beans from El Salvador’s Olive Tree Estate taste. Come explore with us~~

Finca Montes El Corozo

El Salvador · Olive Tree Estate

Estate: Olive Tree Estate

Altitude: 1800-1950M

Variety: Kenyan SL28

Process: Washed

Grade: SHB

|  Bean Info  

[Olive Tree Estate]

The Olive Tree Estate has been cultivating coffee since 1930, nestled around the renowned “LOS VOLCANES” (Volcanoes) National Park in El Salvador. The farm is surrounded by rare volcanic flowers and is home to wild deer, raccoons, wild boars, and other wildlife from the national park, forming an interesting ecological chain. Because the estate is located on a volcano, it sits on highly fertile volcanic soil. In 2006, when the Ilamatepec volcano erupted, volcanic ash directly covered the estate. Although the coffee fields were damaged at the time, the fertile volcanic soil that settled over the years has created an even richer growing environment. For many years, the Olive Tree Estate has been a fully organic farm and holds Rainforest Alliance certification. Coffee production is managed using traditional methods — washed with clean water and dried on clay patios.

The Olive Tree Estate is cultivated in the traditional way of El Salvador, using local Ingas, pomelo trees, and olive trees as shade trees, with over 75 different species intercropped to form a natural canopy intertwined with coffee trees. This, along with the nourishment of the volcanic soil, contributes to this beautiful coffee garden.

2016For many years, the Olive Tree Estate has been a fully organic farm and holds Rainforest Alliance certification. Coffee production is managed using traditional methods — washed with clean water and dried on clay patios.

Variety Kenyan SL28 is one of the two most highly regarded varieties produced by Kenya’s Scott Laboratories in the 1930s. Although Scott Laboratories no longer exists, it is now part of the National Agricultural Laboratories, under the Kenya Agricultural and Livestock Research Organization. Both varieties are Bourbon-derived, although from different lineages: SL-28 was developed from a drought-resistant variety originally planted in Tanganyika, which is part of modern-day Tanzania. It is generally considered to be of the highest quality, though it has lower yields compared to other commercial Arabica varieties.

2016These SL variants all exhibit bronze-colored young leaves.

|  The yield from SL28 is not as high as expected, but the copper-hued leaves and broad bean-shaped beans offer excellent sweetness, balance, and complex, varied flavors, with notable citrus and dark plum characteristics. The coffee exhibits strong, rich acidity, a full body, and a beautifully balanced profile.

Washed Process SL-28Screening coffee cherries – removing pulp – fermentation – washing – drying – hulling

The screened coffee cherries are placed into a pulper to initially remove the skin and pulp. The coffee beans, still coated with residual pulp and mucilage, are then soaked in water for about 24 hours to ferment. After fermentation, the beans with their parchment are washed in flowing water to remove the pulp and mucilage. The washed beans are then dried in the sun or with the help of a dryer until their moisture content is reduced to around 12%. Finally, the parchment is removed from the green beans. Roast Analysis Roaster: Yangjia

|  (Roast batch size: ___ grams)

Furnace temperature

Beans are loaded into the roaster with ___ fire power, and the air vent is set to ___.

|  Turning point: ___; at ___°C, the air vent is opened to 4, and the fire power remains unchanged.

At 149.7°C, the bean surface turns yellow, and the grassy smell completely disappears, entering the dehydration stage. When the furnace reaches ___°C, the fire power is adjusted to 11, and the air vent remains unchanged. 800NAt ___, the bean surface shows ugly wrinkles and black streaks, and the toast smell clearly transitions to coffee aroma — this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At ___, first crack begins. The air vent remains unchanged, and after first crack, development continues for ___, then the beans are dropped. 300The bean color value is 78.6 (top image),

the pink value is 92 (bottom image), 170℃and the value is 13.4. 140|  Cupping Chart 3 Flavor: Lemon, Nuts, Berries, Citrus, Cream 1'42"|   Pour Over Recommendation 140℃Recommended Brewing Method: ℃Pour Over 158.1℃Filter: V60 0Water Temperature: 88-90°C

9'11"Coffee to Water Ratio: 1:15 '00"Grind Size: BG 5R (China Standard 20-mesh sieve, 58% passing rate), i.e., medium-fine grind 1'30”，195℃Brewing Technique: Fractional Extraction. Start with a 30-second bloom using 33g of water. Then pour in a small circular motion up to 125g, then wait until the water level is about to expose the coffee bed and pour again up to 228g. Stop pouring and wait until the water level is about to expose the coffee bed before removing the filter (start timing bloom). Total brew time is 1’56”.

AgtronFlavor: AgtronAroma of berries, with citrus, berries, and lemon on the palate. The finish has a light herbal note, and the aftertaste carries nutty and creamy aromas. The overall mouthfeel is clean and bright. Roast DeltaScreenshot 2019-08-09 at 6.05.26 PM.png

Screenshot 2019-08-09 at 9.05.16 PM.png

Screenshot 2019-08-09 at 6.05.03 PM.png

Screenshot 2019-08-09 at 9.08.21 PM.png

Screenshot 2019-08-09 at 9.15.26 PM.png Screenshot 2019-08-09 at 9.15.50 PM.png
Uploading...

Uploading...

Recommended Brewing Method: Pour Over Filter: V60 Water Temperature: 90-92°C Coffee Amount: 15g Coffee to Water Ratio: 1:15 Grind Size: Medium-Fine (China Standard 20-mesh sieve, 80% passing rate) Brewing Technique: Fractional Extraction Bloom with 30g of water for about 30 seconds. Pour in a small circular motion, adding 125g of water, then wait until the water level is about to expose the coffee bed and pour again up to 225g. Remove the filter when the water level is about to expose the coffee bed (start timing bloom). Total brew time is 2’00”.

Aroma of berries, with citrus, berries, and lemon on the palate. The finish has a light herbal note, and the aftertaste carries nutty and creamy aromas. The overall mouthfeel is clean and bright.

Screenshot 2019-08-09 at 10.00.19 PM.png

 Flavor:

It has an aroma of berries, with citrus, berries, and lemon on the palate, a subtle herbal note in the finish, and a nutty and creamy aftertaste. The overall taste is clean and bright.