Description of the flavor and flavor of "88 points" coffee beans in El Salvador-Sabilla Farm

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■ country: El Salvador

■ Manor: Sabria Farm

■ producing area: Chalchuapa, Santa Ana Department

■ variety: BOURBON

■ treatment: washing

■ harvest time: arrive in 2015

■ level: SHB/EP

Instructions and cooking advice: this is an old manor that has been planted since 1870. it is located in a mountain of 1450 meters and is the highest mountain in the region. It covers an area of 28 hectares, 75% of which is planted in bourbon and the other is a variety of Pacamara (Pacamara), currently run by Rafael Silva and his wife Carmen. All their coffee is picked by hand, and the latter stage of the process is very rigorous, so it is often named in the COE (Cup of Excellence) international competition.

The dry aroma of ground powder is a pungent aroma of flowers, ripe fruit and sugarcane. The wet aroma after adding hot water is as sweet as candy, caramel and sweet peach. The cup is very soft, with exquisite blooming smell of hibiscus flowers, juicy red apples, wonderful tea feeling, body is very light. It can also bake a little deeper, and the taste will become heavier, but it's still sweet--

Cup test score: 88

■ recommended baking degree: shallow baking (city)-medium and deep baking (full city+)