Microclimate data of El Carmen Carmen Farm in El Salvador measured by hand-made suggestion cup

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Sun-dried beans at El Carmen Carmen Farm in El Salvador

El Salvador is the smallest and most densely populated country in Central America. Coffee is the main crop in most of the region, but don't forget its existence because of its miniature. 60% of the coffee in El Salvador is bourbon, such as orange, pink bourbon, red bourbon, etc., most of the Salvadoran farms are medium-sized, and farmers have great enthusiasm and expertise.

HIQ (High Quality) is a high-quality coffee bean, promoted by HIU company founded by Panamanian Graciano Cruz Gassino Cruz. U means smile. At present, there are coaching partners in El Salvador, Panama, Ethiopia, HIU company will look for micro, variety, treatment, climate and other special quality farms, and then educate farmers to comply with the production standards of HIQ coffee beans. It includes measuring the sugar content of raw coffee beans and maintaining an organic environment friendly to the land, and tutoring its farms to build updated processing equipment to make the whole process in line with HIQ high-quality organic standards, with a cup test score of more than 85 points.

Carmen Carmen Farm is located in the Chinchontepeq Mountains above 1450 meters above sea level. It is the most important coffee belt in Central America. It is a typical small farm in El Salvador. It is collected, processed and ready for bagging export. Every step is meticulous. They are usually treated with pure spring water. After drying, they are stored on parchment and each bean has to be stored for at least 60 days. To achieve uniform humidity and color (which is a bit like the method of making tea in Taiwan), the farm has been founded for 90 years. It is a three-generation family that takes care of the lives of 200 coffee farmers nearby and has become a pride and symbol of the village.

Property Characteristics: farm characteristics

Farm Farm name: El Carmen Carmen Farm

Grade level: SHB

City City: San Vicente

Region producing area: Chinchontepeq volcano

Country countries: El Salvador El Salvador

Altitude altitude: 1450 m

Coffee Characteristics: coffee characteristics

Variety variety: Bourbon bourbon

Processing System treatment: Natural sun-dried beans

Flowering period flowering: June-August June to August

Harvest period harvest time: November ~ January harvest once a year between November and January of the following year

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma / flavor flavor: lemon vervain, sweet-scented osmanthus, fermented strawberry, brown sugar, chocolate, cream, grape

Acidity: orange, litchi, medium acidity, tartaric acid

Complex complexity and other other: sweet-scented osmanthus fragrance full of exotic attractive, some mature flavor, moderately rich, will stop because of him

Cup test date: 201 3.02.25

Dry aroma: 10

Wet aroma: 10

Clean: 9

Sweetness: 10

Acid quality: 8

Taste: 8

Flavor: 9

Yu Yun: 8

Balance: 9

Overall: 9

Cup test score: 90

Quick notebook: sweet-scented osmanthus fragrance, ripe and sweet.

1. Choice of appliances: Hario V60

two。 Temperature of water: 91-92 degrees

3. Thickness of powder: small Fuji grinding degree 3.5

4. Depth of baking degree: shallow baking

5. Steaming time: 35 seconds

Specific techniques: [three times water cut] hand flushing method, 15g powder, 3.5 grinding of small Fuji ghost tooth cutter, v60 filter cup, 91-92 degrees water temperature, 30g water injection for the first time, steaming for 35s, water cut off to 104g water, waiting for the water quantity of powder bed to go down to half and then water injection, slow water injection until 220g water, no 5g at the end, water powder ratio 1:15, extraction time about 2:00