Salvadoran coffee bean roasting records suggest hot spring coffee treatment in Salvador dopterres Manor.

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El Salvador Onsen Coffee Batres Farme SHG EP

Baking degree: medium baked City Roast

Treatment: Onsen Washed washed with natural hot spring water

Place of origin: central America / El Salvador Central America / El Salvador

El Salvador is 70% karst plateau and mountain, with many volcanoes, known as the "country of volcanoes". This coffee bean was introduced by the Batres family, which has a history of nearly 200 years, to six pools with different elevations. When the hot spring water reached the sixth pool, the temperature of the hot spring happened to be at 32 Mueller 34 ℃. The garden uses the cooled hot spring water to refine the coffee to deal with the peeling and fermentation of raw beans, and the calcium odor in the hot spring water can sweeten the coffee. The slightly lively citrus acidity at high temperature to the round and sweet caramel cream aroma after cooling, the overall taste is supple, rich and multi-layered.

In any case, if you prefer soft, floral and fruity coffee to traditional bright and well-balanced washed coffee, then honey-treated coffee from Costa Rica, Honduras, and El Salvador should suit you. For those who are addicted to coffee, they should also enjoy the fascinating flavor of honey-treated coffee, a developing processing technology.

93 points El Salvador Finca El Pozo Microlo Honey

Roaster: Propeller Coffee- Toronto, Canada

Aroma: 9

Acidity: 9

Alcohol thickness: 9

Flavor: 9

Yu Yun: 8

Origin: Ataco, Apaneca- Ilamatepec, Ahuachap á n Department, El Salvador

Baking degree (caramelization meter value): Medium (53 to 70) moderate

Note: 12 ounces cost C $22, (the coffee has been sold out and the baker Propeller hopes to buy more in 2017). It is an Arabica pacamara variety, which is a hybrid of giant beans maragogipe and pacas and belongs to the Guyu bourbon series. From Anibal Lunna Finca El Pozo. Roaster from Toronto, Canada, has been engaged in high-end boutique coffee roasting.

Blind test: balanced, high sweetness, floral aroma, oak, dark chocolate, berries, cherries. Active acidity, honey taste, finish with aromas of oak and berries, dark chocolate.

Basic features: honey treatment results in the flavor outline of this coffee and a pleasant balance between sour and sweet.

Roaster: 35kg Loring Kestrel

The difficulty lies in how to properly bake the inside of these large beans thoroughly while avoiding damage to the soft outer layer of the coffee beans during roasting. In order to achieve the expected effect, the initial temperature of baking is faster (a small amount of beans, the temperature of beans is lower), the heating rate of the middle part slows down, and the beans are baked at the end of the explosion. Soft acidity, high sweetness, complex aroma, low and round taste.

-- Jonathan Cox. Chief baker