Characteristics of Salvadoran coffee beans, how to drink Salvadoran coffee

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Features of Salvadoran Coffee:

Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic.

Flavor: balanced taste, excellent texture

Recommended baking method: medium to deep, with multiple uses

El Salvador Natura Las Ranas

Variety: Arabica coffee blend

Location: El Salvador

Location: Northern Central America

Altitude: 1400~1780 m

Palate: Smooth on the palate, with distinct fruit acid flavor

Aroma: Wild Olive

Description: High quality hard beans grown in a special rainforest climate.

The three main types of coffee

There are three primary coffee species: Arabica, Robusta and Liberica. Because of flavor and cultivation reasons, only the first two coffee species are circulating in the market, namely Arabica and Robusta. The market share is almost 73%.

These three native species have been spread to different places around the world, producing different flavor changes. Just like apples, apples in each province in China have different flavors and varieties, and there are great differences between domestic and foreign apples.

Caffeine content comparison

Arabica contains roughly half as much caffeine as Robusta and has a significant advantage over Robusta in flavor and texture.

People should be more conservative until they know how they react to caffeine, and the safe dose varies with age, not just because arabica has less caffeine than robusta.

Comparison of two flavors

Arabica is often considered a "high quality" coffee bean because of its rich flavor and lack of the intense bitterness of Robusta beans. Many producers label their roasted coffee beans as 100% Arabica to highlight their quality.

Arabica coffee produced in different regions, at different altitudes and in different climates usually has its own characteristics and can show very different regional personality flavors. Fruity aromas and caramel sweetness after proper roasting. In most cases, it has better aroma and flavor than Robusta beans.

Robusta usually has a dull and pungent flavor. Most of them are planted in low altitude areas. The flavor differences produced by different regions and different climates are not too large, and they lack regional personality. Robusta's medium-to-low value beans often taste rubber-tire after deep roasting, and are difficult to develop detailed flavors.

The fussy degree of planting environment determines the difference of flavor, which also dominates the market use of the two species.

Different functions, not completely good or bad

Of course, this description is not to belittle Robusta beans, but different uses, Italian blend coffee beans mostly inseparable from Robusta thick fat support, he accounts for 25% of global coffee production, still can not be underestimated, and pest resistance beneficial to cultivation.

The prestigious "Blue Mountain" and "Rose Summer" are outstanding representatives, fruit acid, bitter taste of dark chocolate, jasmine fragrance, red wine, dark plum, sweet taste of honey... Both are descriptive words used to describe Arabica flavor, which shows how much we like Arabica's rich and varied aroma and taste.

They all have a place in the industry.

Whether it's single-serve coffee or blended coffee, and Robusta doesn't mean bad taste. Higher varieties of Robusta taste much better than low-end Arabica, but they need extra care in growing and roasting.

Robusta also has benefits.

Robusta is particularly high in antioxidants, which help relieve oxidative stress. Oxidative stress is caused by free radicals that can damage the body's immune system. This is generally very good for your health.

Some people have also suggested that Robusta beans may fight cancer, but only if it is possible, and there is no scientific proof that excessive consumption will cause physical discomfort.

Abicara and Robusta are native coffee species that differ greatly in caffeine content and flavor, and Abicara has better aroma and flavor than Robusta. However, Robusta also has his own characteristics and is an indispensable part of Italian coffee blends. Overall, both coffee types have their own advantages, both giving us more pleasure and enjoyment for our taste buds.