El Salvador-how to roast coffee beans in San・Joaquin Manor

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El Salvador-San Joaquin Manor

Friends who come into contact with black coffee for the first time open the conversation between the two sides and try to be unaccustomed to adding some sugar and fresh milk, which can also make you feel warm and happy. Most of the coffee trees in El Salvador are traditional bourbon trees, which are very classic, emphasizing the fragrance of fragrance, the sweetness of brown sugar honey, solid and full-bodied without bitter and docile taste.

The introduction of 2005 COE (International Coffee Competition for Excellence) eighth winning estate St. York Manor (san joaquin), is now the fourth generation of coffee farmers in business, due to the location of the farm, coffee beans can only receive the sun's natural light before noon, which can make coffee ripening particularly slow and natural, because it is a small farm, farmers manually pick more mature coffee cherries And in their own small treatment plant with water to treat coffee cherries, to fully ensure that each coffee bean is a good quality coffee.

Shallow roasting City (fragrance): the degree of roasting is the weakest choice of Salvadoran coffee. The nutty aroma overflows with a very sweet taste when grinding beans. After brewing, the aroma of plums stops on the coffee grounds, and the citrus acid is obviously turned to almond sweet in the mouth, with a slightly insufficient finish.

Medium baking (general B): bright, clean and cherry fruit style, is the characteristic of medium baking, sweet and sour have a very tacit match, sweet caramel taste has been in the brewing, floating in the air, the acidity of grapes is slowly forward from the back of the mouth, due to sour grapes slightly cold coffee can give off a faint aroma of red wine.

Re-baking (general C): dense chocolate aroma and sweetness, with a touch of pine cones on the palate, extremely sweet is the strength of St. York's estate. When entering deep baking or full-bodied baking, if you can keep the temperature off with the remaining temperature of the boiler to make the coffee beans milder and sweeter.