Origin 20 | Brewing Santa Elena

A naturally processed bourbon varietal from an award-winning farm in El Salvador, we’re incredibly proud to have Santa Elena as part of our mainstay lineup. The combination of the high altitude of the Santa Elena farm, with the nutrient-rich soil and canopy shaded coffee trees creates the perfect environment for cultivating an exceptional crop.

After nine months of growth, the coffee is hand-picked, selecting only perfectly ripe cherries. The producer, Fernando Lima, works to an incredible attention to detail in the processing of the coffee, reflected in the vibrancy of the flavours and the strong structure of the cup.

We’re fortunate to count Fernando Lima, a third-generation coffee farmer, among our long-term, direct trade partners. His family business spans over a century, and Fernando has grown speciality coffee on the land for 25 years, winning the Cup of Excellence an impressive 6 times.

Nestled in the volcanic landscape, the family care for 22 coffee farms, and while some producers keenly look to experiment, Fernando is invested in protecting all that his farms currently provide: a haven to local wildlife, and an incredible standard of speciality coffee.

After nine months of growth, the coffee is hand-picked, selecting only perfectly ripe cherries. The producer, Fernando Lima, works to an incredible attention to detail in the processing of the coffee, reflected in the vibrancy of the flavours and the strong structure of the cup.

We spent some time with Origin Barista Trainer,Dan Ferries, who shared how he experiments with brewing varietals to enhance different flavours of this brilliant coffee.

“Santa Elena is a real relationship coffee for us. We’ve worked Fernando Lima, the producer, for well over ten years now. For this recipe I’m looking to bring out the syrupy, rich mouthfeel that you would expect from a naturally processed coffee.   

I’m using the Orea brewer to create a heavier body for the brew, whilst maintaining a high level of sweetness and clarity.” 

What you’ll need:  

• 15.7g Santa Elena, ground medium 
• 250g water at 93°C 
• Orea Brewer  
• Scales 
• Vessel 

Method:  

1. Place filter paper in Orea + rinse with hot water, discard water 
2. Pour the ground coffee into the brewer and gently shake to flatten the coffee 
3. Place the Orea on scales and tare (zero) 
4. Using a circular motion, bloom the coffee by pouring 60g of hot water in 
5. Gently swirl 
6. Wait 30 seconds, then start the second pour. This time pouring until 140 grams of water on the scales 
7. At 1:45, pour the final amount of water until 250g of water is in—swirl again 

“I think this is a really fun way to drink Santa Elena, leaning into the more complex, fruity flavours that can be found in coffees grown at this elevation. I have chosen this method, which uses a much lower temperature than regular brewing, with the intention of elevating the acidity within the final cup.  

Brewing at this lower temperature allows me to grind the coffee finer then I usually would for this method of brewing, whilst not running the risk of overextraction. The immediately soluble compounds found in coffee are what often gives the final brew its acidity, so my goal is to extract as much as possible with a 60g bloom. 

I find that this brings out bright notes like cherry cola, with a nice sparkling acidity.”

 What you’ll need:  

• 14g Santa Elena, ground medium 
• 250g water at 70°C 
• Orea Brewer  
• Scales 
• Vessel 

Method:  

1. Place filter paper in Orea + rinse with hot water, discard water 
2. Pour the ground coffee into the brewer and gently shake to flatten the coffee 
3. Place the Orea on scales and tare (zero) 
4. Using a circular motion, bloom the coffee by pouring 60g of hot water in 
5. Gently swirl 
6. Wait 35 seconds, then start the second pour. This time pouring until 120 grams of water on the scales 
7. At 1:15, pour until 200g of water is in 
8. At 2 minutes, pour the final amount of water until 250g of water is in—swirl again. 
9. Serve and enjoy

At an Origin Coffee Shop:

We serve Santa Elena on espresso across all our coffee shops—find your closest here.