El Salvador Camellia Lady Manor Coffee Bean Flavor description of how to drink Camellia Girl Manor Coffee

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El Traviata Manor Coffee Bean Flavor Description How to Drink Traviata Manor Coffee

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild.

Wet aroma has obvious flower fragrance, mild acidity, taste similar to summer summer plum soup feeling,

El Salvador El Salvador

Population: 6134000

Most coffee roasters, El Caffe do not use the regional names of the more minor producing areas to describe coffee. Although they are distinct, well-defined regions, one would argue that El Salvador itself is so small that it can be classified as a single region, enough to clearly define the region of coffee.

APANECA-ILAMATEPEC MOUNTAIN RANGE

The APANECA-ILAMATEPEC Mountains have a reputation for coffee quality that is beyond doubt, along with many contest winning coffees. Although volcanic activity is frequent here, the Santa Ana volcano erupted most recently in 2005 and has had a huge impact on coffee production for several years. This is the largest growing area in El Salvador and probably the first coffee plantation.

It has lemon and orange peel flavors. It can obviously feel the mellow degree of coffee in the mouth. Like many beans in Central and South America, it has obvious cocoa flavor in the back section. After swallowing, it can obviously feel that sweet taste. It will not go away for a long time.

Aroma: Sweet floral (jasmine, lavender, coffee flower,) 4/6,

Sweet orange flavor (lemon orange) 1/6

Sweet berry flavor (cherry apricot strawberry), almond flavor, peanut flavor, barley flavor, corn flavor, sugar dense flavor,

Dark chocolate, Swiss chocolate.

Salvadoran hybrid Pacamara in coe swagger, let many international cup judges confused, do not know how to score it, never expected this hybrid bean not only broke the coffee's existing mellow boundaries, but also expanded the visibility of Salvadoran coffee

Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. In recent years, almost all of the top ten cup tests come from these two producing areas, with an altitude of about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%), and mixed Pakamara, Duraai and Kadura only account for 3%.

The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee. Coffee cultivation in El Salvador is mostly smallholder, with farmers following traditional methods: almost 100 per cent shade cultivation. The coffee harvest lasts from November to March. are hand-picked to harvest fresh coffee.

Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste

It was first developed by Salvadoran researchers in 1958. Pacamara is a rare excellent variety under artificial breeding. Green is better than blue. It perfectly inherits the advantages of the mother plant. It has the excellent taste of Pacas. The raw bean particles inherit the big size of Maragogipe. The bean body is at least 70%-80% of the elephant bean, 100% of the 17 mesh and 90% of the 18 mesh. The average length of beans is 1.03 cm (about 0.8-0.85 cm), the average width of beans is 0.71 cm (about 0.6-0.65 cm), the thickness is 0.37 cm, and the beans are full and round. This variety is characterized by its lively acidity, sometimes biscuit flavor, sometimes fruit flavor, excellent thickness and grease feeling. Best quality from El Salvador and Guatemala