El HIU Heart-shaped Farm Sun-baked Pacamara Flavor Introduction Cup Test Results

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Pacamara sun-dried beans on HIU Heart 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, which is promoted by HIU company founded by Panamanian Graciano Cruz Casino Cruz. U means smile. At present, there are coaching partners in El Salvador, Panama and Ethiopia. HIU company will look for special high-quality farms such as miniature, variety, treatment, climate, etc., 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 bring the whole process in line with HIQ's high-quality organic standards.

El Zapote Natural Pacamara Heart-shaped Farm, located in the Santa Ana Santa Ana volcanic belt where the best coffee is produced, is the Pacamara Pacamara, which is regarded as a national treasure and produces beans in the sun method that most requires processing technology and experience, with high-quality acidity and delicious taste.

Property Characteristics: farm characteristics

Farm Farm name: El Zapote Natural Pacamara Heart Farm

Grade level: SHB

City City: Apaneca-Ilamatepec

Region producing area: Metapan, Santa Ana Santa Ana

Country countries: El Salvador El Salvador

Altitude altitude: 1229 m

Coffee Characteristics: coffee characteristics

Variety variety: Pacamara Pacamara

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: mango, sweet-scented osmanthus, fennel, lavender, caramel, dark chocolate, honey

Acidity: plum, litchi, mild acidity, orange

Complex complexity and other other: sweet-scented osmanthus fragrance attractive, fermentation mellow rising, milk chocolate smooth taste, very sweet chocolate finish

Cup test date: 2012.11.23

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

My idea: sweet and clean sweet-scented osmanthus is better than anything else! Impressive.