El Salvador Chelazos

The V60 at 460μm and 94°C extracts this Bourbon-Pacas lot in the 2:30-3:30 window that aligns with its moderate solubility. Bourbon variety at 1,500m altitude produces medium-density beans — not as dense as the highest Ethiopian altitude coffees, but denser than lower-altitude Central American lots — and the 40μm finer grind compensates for that density at light roast. The V60's conical geometry creates a gravity-fed drawdown that suits the clean washed profile here: there are no natural process fermentation compounds or honey process mucilage residuals to manage, so the V60's technique-dependent flow rate works with a consistent, predictable extraction curve. The stewed plum malic character develops through the first half of extraction; blood orange citric emerges as the brew progresses through the mid and late phases.

Chelazos at 490μm on the Kalita Wave benefits from the flat-bed's forgiving flow rate. Bourbon and Pacas are closely related Bourbon-group varieties with similar density and grinding characteristics — this is a more homogeneous lot than the six-variety Colombia La Colmena — so the Kalita's uniform saturation isn't correcting for variety variance but instead provides even extraction of a consistent particle distribution. At 94°C and 20g/330g (1:16.5 ratio), the setup pulls a slightly leaner cup than the Chemex, which suits the blood orange brightness: a higher water ratio lets citric's clean tartness express at the right intensity without amplifying it into sharpness. The five 50g pulse pours match standard Kalita technique and prevent over-saturation on the wave filter's edges.

AeroPress at 85°C and 360μm — 40μm finer than standard for the light roast — produces a concentrated, punchy cup of this El Salvadoran. The fine grind and the pressure during plunging maintain adequate extraction within the short 1-2 minute brew window, pulling the stewed plum and brown sugar compounds cleanly. The 1:12.5 ratio produces a concentrated format that works well for the blood orange's citric structure — citric acid at this concentration reads as clean tartness rather than sharpness. Bourbon and Pacas both have medium-density beans that extract predictably in the AeroPress, without the channeling behavior that denser, higher-altitude beans can produce under pressure.

The Clever Dripper's immersion-then-filter approach works for Chelazos by extending contact time without adding mouthfeel from oils. At 490μm and 94°C with a 3:00-4:00 brew window, the immersion phase gives Bourbon and Pacas's medium-density beans adequate time to release the malic-acid stewed plum compounds, which extract more slowly than the citric blood orange acids. The paper filter then removes the suspended solids from the steep without the fines that a French Press passes. For a washed light roast where the profile is built on clean terroir and bright acid balance, the Clever's paper filter produces an outcome almost identical to the V60 but with less technique-dependency — a reliable option when you want repeatability over precision.

This Bourbon-Pacas washed light scores 81/100 for espresso — higher than the Colombia La Colmena — partly because the two-variety blend produces a more uniform puck than a six-variety lot. Bourbon and Pacas grind similarly, creating consistent hydraulic resistance across the portafilter bed. Light-roast espresso calls for 93°C with a 1:2.4 ratio (19g/45g): the longer ratio than a traditional 1:2 espresso compensates for the light roast's lower solubles concentration. Blood orange at espresso concentration registers as a vivid citric tartness in the front of the shot; stewed plum and brown sugar carry through the mid and tail. Expect a bright, acidic shot — preinfusion at low pressure before full pump engagement prevents channeling through the dense, light-roasted, Bourbon-group bed.

Moka pot is well-suited to this bean compared to the Colombia La Colmena, scoring 79/100. The Bourbon-Pacas blend has more straightforward grinding characteristics than a six-variety lot, which means the 310μm medium-fine grind produces a more consistent basket resistance and even heat penetration through the bed. At 100°C pre-boiled water, the near-boiling start compensates for the low 1.5-bar extraction pressure. The blood orange character, under moka pot concentration, transforms into a sharper citrus tartness — not unpleasant but more intense than pour-over. Brown sugar sweetness reads as a darker caramel in this format, because the higher temperature and concentration push Maillard-derived sweetness compounds into a more intense register without the dilution that pour-over ratios provide.

French Press at 960μm and 96°C is the highest temperature of all brewers for this bean — it needs to be, because coarse grinding a light roast at 1,500m altitude leaves enormous surface area unexposed. Bourbon and Pacas are medium-density Bourbon-group varieties: not the hardest beans to extract, but at 960μm the particle size means extraction depends heavily on temperature driving diffusion across long distances within the bean cell structure. The extended steep window (4-8 minutes) helps, with Hoffmann's method of waiting an additional 5-8 minutes after pressing allowing remaining grounds to settle. The metal filter passes oils and micro-fines that add a round body underneath the blood orange brightness, partially compensating for the lower extraction efficiency of the coarse grind.