El Salvador-Teresa Manor Coffee Flavor description Baking suggestion

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El Salvador-Harvest (Teresa) Manor United States Department of Agriculture (USDA) Rainforest Alliance (RFA) Certification

Salvadoran coffee has attracted worldwide attention in Central and South America in recent years, which is the result of close cooperation between small coffee farmers and international coffee organizations that help improve farming and handling methods. The main hope is to increase farmers' income and improve their lives, so that coffee farmers have the motivation to change the way of planting to restore the original natural ecology of nature, and the quality of coffee will improve step by step. Make consumers willing to accept Salvadoran coffee to combine consumption patterns with natural production ecology, which is the most perfect agricultural production and marketing behavior.

Most of the coffee from El Salvador is the traditional bourbon tree species and its derivative yellow bourbon, orange bourbon, cherry bourbon and sun beans, and so on. In today's coffee market, where every coffee farm must have a unique character, Salvadoran coffee has always been loved by the world for its sweetness and stable taste of fragrant, mellow and brown sugar honey.

Teresa Manor in El Salvador was founded by the Barterres family in 1860. It is a coffee farm with good reputation coffee every year. The coffee produced is Pacamara, a mutant variety of traditional bourbon tree species in El Salvador. It is a good variety newly discovered in 1956. Because it is not easy to plant and produce less than 3000 bags per year, Teresa Manor uses hot springs as a water treatment method. People call the coffee treated by hot springs as hot spring coffee. Teresa Manor won the Central American Environmental Innovation Award in 2006, which is dried by the sun.

Teresa Manor Coffee grows in an organic primeval forest of 3600 feet above sea level. It is a high-altitude hard bean (SHG). The coffee sold at Teresa Manor is of the same size of about 18 mesh. The proportion of defective beans carefully selected by hand is about 2.5%. The weight loss ratio of roasted to light roasted (city) coffee beans is 12%, and the proportion of empty shell beans to bad beans is 4%. It is certified by the Rainforest Alliance and the United States Department of Agriculture. Shallow baking has the aroma of vanilla sweet and roasted cashew nuts. When re-baking, it is recommended to adopt a relatively slow heating way to enter the explosion, with the sweetness of honey brown sugar and the mellow flavor of almond chocolate.

Light baking City (fragrance): because the weeds are pulled out by hand and the coffee trees are covered with special turf, the coffee exudes the aroma of wild wheat grass, the overall color of coffee beans is uniform, the citrus acidity of green oranges is round and subtle, and the taste of wheat-fragrant black tea has little fluctuation and complexity.

Re-baked (general C) taste: the aroma of hazelnut chocolate is dense and solid, the sweetness of honey maltose is very pleasant, the sweet aroma from the boil slides over the throat and nasal cavity, and the taste of milk is rounded and balanced. The coffee temperature drops and the finish is filled with the sweetness of pineapple sucrose honey.