El Salvador-Monterey Manor, famous for its sweetness and perfection, gives a detailed introduction

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Salvador-Monterey Estate Rainforest Alliance (RFA) USDA Certification

The coffee produced in El Salvador has attracted worldwide attention in recent years. This is the result of close cooperation between small coffee farmers and international coffee organizations (groups) that help improve farming and processing methods. The main hope is to improve the lives of families and communities after increasing farmers 'income, so that coffee farmers have incentives to change their planting methods to restore the original natural ecology of nature, and the coffee quality will naturally improve gradually. Making consumers willing to accept coffee produced in El Salvador combines consumption patterns with natural ecology, which is the most perfect agricultural production and marketing behavior.

Most of the coffee from El Salvador is a traditional bourbon tree species derived from yellow bourbon, bourbon orange, cherry bourbon, etc. In the coffee market that requires each coffee farm to have a unique character, El Salvador's coffee has always been loved by people for its thick fragrance and sweet and stable taste of brown sugar honey.

Salvador Monterey (Monterey) Manor is located near El Impossible National Park in El Salvador. Coffee grows on fertile volcanic soil above 1100 meters. With the perfect coffee growing environment of [rain in the morning and evening, clouds in the afternoon, and large temperature difference], Monterey Manor obtained the certification of Rainforest Alliance (RA) and US Department of Agriculture (USDA) in 2006. Coffee beans must grow naturally. Coffee beans grow slowly. Coffee particles are smaller and coffee density is higher. These factors make Monterey a coffee estate known for its sweet perfection.

Monterey Manor is a 100% traditional bourbon tree treated with water as the middle stage, with an annual output of 600 bags ( 3000 kg), defective beans carefully selected by hand at about 5%, roasted to light roasted (city) coffee beans with a weight loss ratio of 14%, and empty beans and defective beans with a ratio of 4%. Light baking retains a little more moisture and acidity to make the berry aroma stronger, and heavy baking gives the most mellow chocolate hazelnut sweetness.

Light Roast City: Salvadoran coffee will be light roast to express the most important is to get a clear aroma of tropical fruits such as bananas, pineapples, mangoes, etc., and very balanced not strong and not complex mild taste, orange acid is low and gentle not as strong as African beans.

Medium Roast (General B): Tropical fruit aromas become intense, the acidity is replaced by milk and pineapple sweetness, the taste of oil esterification begins to develop at medium roast, and the taste of honey fills the whole mouth.

Heavy Roast (Normal C) Taste: Hazelnut, chocolate aromas, this degree of roasting has no acid in the light roast, the taste is rich and round, the sweetness of maltose glides over your throat between your breath, so creamy and fragrant feeling is the most perfect presentation of Salvadoran coffee.

Salvadoran coffee has always been the most acceptable of Central American coffees without controversy, because Salvadoran coffee has a rich aroma of hazelnut cocoa, balanced roundness and rich creamy texture that friends can rest assured of approaching.