By Hailie Stevens |

Fellow's Take on the Tour of El Salvador Set from Red Rooster | Pour-Over Brew Guide

 

Here’s how we brew these three exclusive coffees showcasing one country’s rich and varied terroir—Red Rooster’s Tour of El Salvador!

You’ll get three 8 oz bags of coffee, each sourced from a different Salvadorian farm and exhibiting a different process or varietal. We tasted....

🍫Silky grape and chocolate in Sugar Maples Farm’s Natural Pacamara.

🍬Pink Starburst and blackcurrant in Finca San Andres’ Black Honey Pacamara.

💐Florals and Pink Lady apples in Finca Las Veraneras’ Natural San Pancho.

Natural Pacamara

Brew Recipe for Sugar Maples Farm’s Natural Pacamara by Red Rooster Tour of El Salvador

Using Stagg [X] Dripper

Ingredients:

22g of Natural Pacarama by Red Rooster Coffee Roaster.

350g of water

Steps

1. Measure and grind coffee

Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5.1 on Opus.

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 44g of water for the bloom 

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 38 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 150g, then 250g, and finish at 350g.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of silky grape and chocolate.



Black Honey Pacamara

Brew Recipe for Finca San Andres’ Black Honey Pacamara by Red Rooster Tour of El Salvador

Using Flower

Ingredients:

23g of Black Honey Pacamara by Red Rooster Coffee Roaster.

350g of water

Steps

1. Measure and grind coffee

Measure out 23g of coffee beans and grind them on a medium to medium-fine setting. We used setting 4.2 on Opus.

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 46g of water for the bloom 

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 38 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 150g, then 250g, and finish at 350g.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of pink starburst and blackcurrant.

Natural San Pacho

Brew Recipe for Finca Las Veraneras’ Natural San Pacho by Red Rooster Tour of El Salvador

Using V60

Ingredients:

23g of Natural San Pacho by Red Rooster Coffee Roaster.

350g of water

Steps

1. Measure and grind coffee

Measure out 23g of coffee beans and grind them on a medium-fine setting. We used setting 4 on Opus. 

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 46g of water for the bloom 

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 38 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 150g, then 250g, and finish at 350g.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of Florals and Pink Lady apples.