Characteristics of Salvadoran coffee, flavor characteristics of Salvadoran coffee
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
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.
A supplementary note about this hot spring: 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 is 32 degrees 34 degrees at the sixth hot spring pool. Then use the cooled hot spring water to process raw coffee beans. This hot spring water keeps flowing all the year round, and the local people drink it. It has a pH of 8.02 and contains ingredients that make coffee sweet.
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 (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = 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 (OrganicCertifiedlnstituteofAmerica).
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A brief introduction to Salvadoran coffee, the origin of Salvadoran coffee
Following Cafe Review (Wechat official account vdailycom) found that El Salvador (ElSalvador) has opened a small shop of its own. El Salvador (El Salvador) is one of the small countries in Central America, where coffee is light, aromatic, pure and slightly sour, with a well-balanced flavor and is a Central American specialty. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep. Coffee Origin 9
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Brief introduction of coffee beans of El Salvador Warrior Manor, Bourbon coffee variety
Follow the caf é (Wechat official account vdailycom) found that the beautiful cafe opened its own shop, El Salvador Warrior Manor Coffee beans, Warrior Manor Farm is very close to the summit of Santa Ana volcano, Warrior Manor is the site of many famous coffee estates in El Salvador, El Salvador Warrior Manor has amazing scenery, micro-climate patterns, El Salvador stable rainfall
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