Description of baking flavor characteristics of Salvadoran coffee
Pay attention to coffee reviews (Weixin Official Accounts vdailycom ) and find a beautiful cafe to open your own shop
Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pipil, the Aztec Mayan name for coffee, which has been approved by the Organic Certified Institute of America. Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The coffee is best grown in western El Salvador, adjacent to Santa Ana, near the border with Guatemala. Pakmara coffee grains are full, when the aroma is not too strong.
Salvadoran coffee
Flavor: balanced taste, excellent texture
Recommended baking method: medium to deep, with multiple uses
Top quality beans: Salvador SHB
Taste characteristics: acid, bitter, sweet mild moderate.
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 places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictly high grown)= highland, HEC (high grown central)= medium high, CS(central standard)= low; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified lnstitut eof America.
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Salvadoran coffee beans taste flavor characteristics
Pay close attention to the coffee comment (Weixin Official Accounts vdailycom ) and find that the beautiful coffee shop opens its own small shop in El Salvador. The coffee beans produced in Cusca Baba area are the best. It is slightly lighter in weight, aromatic in taste, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee.
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Introduction of Cuban Coffee, present situation and Future of Cuban Coffee Industry
Following Cafe Review (Wechat official account vdailycom) found that Beautiful Cafe opened a small shop of its own Cuban Coffee introduction: in Cuba, coffee beans are picked mostly by hand. Coffee beans are picked about every half a month during the ripening period. During or after picking, coffee beans are classified to get rid of immature and bad beans.
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