Salvadoran coffee beans taste flavor characteristics
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In El Salvador, the coffee beans rich in the Kuskabapa region are the best, slightly lighter, fragrant, 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 Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara, a hybrid of Pacas coffee and Marago Rippi coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, but not very fragrant.
If you want to give an appropriate description of the flavor characteristics of Salvadoran coffee, it should be nothing more than "moderate, slightly lighter viscosity, pleasing softness and sweetness, coupled with attractive fruit aromas".
The quality of Salvadoran coffee is beyond doubt. Bourbon varieties of coffee here has been the greatest improvement in its own quality. In a bad time, the quality and reputation of Salvadoran coffee plummeted because of the unstable political situation and continuous civil war, but with the stability of the political situation in recent years, Salvadoran coffee has found its place in the world again.
The quality of coffee in El Salvador is very average, the overall quality is very high, soil, altitude, climate, these innate factors that determine the quality of coffee in El Salvador are not lacking.
El Salvador Aida beans
Country of production: El Salvador
Grade: SHB
Planting area: Santa Ana Volcano
Brand name: Aida
Treatment method: mixed processor
Appearance: 0dplash 300grgrgrgr17-18SCR
Varieties: Kenya and Bourbon
Note: this coffee is unique and even strange, but it is excellent. Produced in the Santa Ana volcano area, the volcanic ash landscape and excellent altitude determine the excellent quality of this coffee. The nose is very dry, with intense aromas of semi-sweet chocolate and cocoa. Wet aromas with aromas of chocolate and raisins. The palate is intense and intense, with aromas of cherry brandy and raisins and chocolate on the palate, with a long, spicy finish.
Dry aroma (1-5): 4.2
Wet aroma (1-5): 4.4
Acidity (brightness) (1-10): 8.6
Taste (layered) (1-10): 9.7
Taste (alcohol thickness) (1-5): 4.2
Aftertaste (residue) (1-10): 9.6
Balance (1-5): 2
Basic score (50): 50
Total score (maximum 100): 92.7
Strength / main attributes: high strength / fruit wine, raisins, chocolate, etc.
Recommended baking degree: city+ or full city+
Contrast: a coffee that is fierce, super complex and difficult to compare with other coffees
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Introduction to the taste and flavor of climate-grown coffee varieties in El Salvador
El Salvador is located in Central America, bordered by Guatemala and Honduras in the north, and the Pacific coastline in the west and south. El Salvador is the smallest country in Central America and the most densely populated country in Central America. The topography is mainly mountainous and plateau, with many volcanoes. Santa Ana active volcano is the highest peak in the country at 2385 meters above sea level. The Lompa River Valley is in the north and the volcano is in the south.
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Description of baking flavor characteristics of Salvadoran coffee
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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