El Salvador coffee is light, aromatic, pure and slightly acidic.
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
Salvadoran coffee refers to the coffee produced in the small South American country of El Salvador, where the coffee body is light, aromatic, pure, slightly sour, the flavor is extremely balanced, is a specialty of Central America. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.
Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB= Highlands, HEC= medium Highlands, and CS= lowlands.
El Salvador's unique high-grade variety Pacamara, Pacamara is a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador and a hybrid with the giant bean Maragogype, a sudden variant of the Tibica species found in Brazil.
The interesting thing about Christmas farm coffee is that its refining method is secret, using mineral-rich hot spring water to process raw coffee beans. The farm is located in fertile volcanic soil and rich in natural hot spring water, so it is all used in raw bean processing; there are many coffee gardens in the world, but this method is rare.
Salvadoran coffee
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
Top quality beans: El Salvador SHB
Taste characteristics: sour, bitter, sweet mild and moderate.
Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictly high grown) = highlands, HEC (high grown central) = mid-highlands, and CS (central standard) = lowlands. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (Organic Certified lnstitut eof America).
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Salvadoran coffee beans taste, Salvadoran coffee introduction
Follow the caf é (Wechat official account vdailycom) and found that the coffee of El Salvador is a specialty of Central America, which is light, aromatic, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil.
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Salvadoran Coffee Flavor describes the Historical Source of planting in the producing area
Following Cafe Review (Wechat official account vdailycom) found that the Beautiful Cafe opened a small shop of its own. El Salvador is one of the small countries in Central America with a very densely populated population. The flavor of its coffee is characterized by excellent balance. The coffee here is light, fragrant, pure and slightly sour, and its flavor is characterized by excellent balance. It is a specialty of Central America. Equal to sour, bitter and sweet
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