Red Bourbon's from El Salvador are always praised for having such a big silky body while still allowing subtle and delicate flavors to come through. This unique trait of being able to provide such a balanced and broad spectrum coffee are what make El Salvador's higher elevations coffees so good. Flavor descriptors of Blackberry cobbler, Framboesa Jam, and a Buttery finish sum this washed coffee from the Santa Ana region up well.
These beans are large and in charge, and first brewed cups proved to be a bit too thick, overshadowing any transparency or flavor nuance available at a 1 : 16 ratio. I found my favorite cups to be brewed at a 1 : 17.5 ratio, where the coffee's buttery body was still present, but allowed for more baked fruit sweetness and subtle tart acidity. In the 02 size Hario V60 Ceramic, these cups were brewed:
- 21.43 grams in a rinsed and warmed 02 Hario V60
- 60 gram stirred bloom using 200*F water from the Bonavita Variable Temperature Electric Kettle
- Slow, steady, circular pour to 200 grams, stir.
- Top off water in 50 gram increments, maintaining the water level from the 200 gram pour.
- 2:45 - 3:00 total brew time.
As tasty and satisfying as the brewed cups were, I actually preferred this coffee as espresso where the rich sweet buttery pie crust and baked berry filling really came through. The acidity was shown in that Framboesa Jam flavor as described and shots were very tasty. The coffee was tasty in milk as well, though the sweet berries and cream pie filling flavors I was hoping to get didn't quite come through. I pulled shots at:
- 17.7 grams in (the coffee was very fluffy and was overfilling an 18 gram VST basket).
- 40 grams out in 29 seconds at 200*F