Flavor description of El Salvador Everest Coffee brewing method

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El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%.

The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive The lingering feeling of coffee in the mouth makes the coffee have a deep taste. The long aftertaste of this hot spring water keeps flowing all the year round. Locals drink this hot spring. Its PH value is 8.02. It contains ingredients that make coffee sweet. Santa Teresa (Christmas Hot Spring) processing plant uses 100% geothermal energy, and the water used to wash coffee is 100% hot spring mineral water. The interesting thing about the hot spring coffee in the Christmas farm is that its refining method is secret, using hot spring water rich in minerals to process raw coffee beans. The location of this farm is rich in volcanic soil and rich in natural hot spring water, so raw beans are all processed with this natural hot spring water; there are many farms in the world that grow coffee, but this method is still rare. It is called hot spring coffee because of its special washing method, and all of its raw beans are processed using local natural hot spring water. This kind of coffee is called "Onsen" coffee by the Japanese. Onsen refers to hot springs in Japanese and is very popular in Japanese hot springs. So needless to say, the biggest market for this kind of hot spring coffee is Japan.

Hot spring coffee comes from El Salvador's unique high-grade variety Pacamara, a hybrid of Pacas Pacas (a sudden variant of bourbon found in El Salvador) and giant bean Maragogype (a sudden mutation of Tibica found in Brazil).

Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.

El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%.

The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

Country of production: El Salvador

Agricultural garden name: Saint saliva farm production period: 2006 / 2007

Defect specification: 6 defects / 300g size specification: more than 18 mesh 95%

Pacamara, a variety of coffee trees, is a hybrid of Bourbon and giant beans.

Flowering period: April-May harvest time: December-March

Other: the processing method is completely washed, 100% natural drying, the origin standard is 1250murmur1350m, with JAS certification (organic certification).

Personal taste: use utensils: HARIO V60 hand filter cup, Philharmonic pressure. Smooth taste, balanced taste, obvious late acidity, slight chocolate aroma, obvious taste changes. This bean is suitable for friends who try high-quality beans for the first time--

The water temperature of the source is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature at the sixth hot spring pool is 32 degrees, and the temperature is 34 degrees. The cooled hot spring water is then used to process raw coffee beans.