Why is it difficult for El SHB Gao Shan Bean to walk? the difficulties faced by El Salvador boutique coffee

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El Salvador-Alpine blue mung bean

Salvadoran coffee should not get a bad reputation in recent years, mainly due to its inability to transport high-quality coffee. Salvadoran coffee has attracted attention in the boutique coffee market in Central and South America in recent years, all contributed by small coffee farms. As a result of the treatment, the sticky film on coffee cherries has not been completely removed by machinery, which strengthens the sweetness and texture of coffee and makes the acidity lower. Many Salvadoran coffee lovers fall in love with the balanced, round and sweet characteristics of Salvadoran coffee. Alpine blue mung beans in the highlands will be printed with the words (SHB) on the bean bags.

Light baked City (fragrance): the ripe fruit aroma of apple, the acidity belongs to yellow lime acid but not strong and mild, perfectly smooth and balanced taste, shallow berry sweet.

Medium baking (general B): the drupe aroma becomes stronger, the acidity is replaced by the sweetness of milk, the taste is full of oil ester, full of milk and pineapple sweetness, and the taste of sucrose honey fills the whole mouth.

Re-baked (general C) palate: the aroma of chocolate, the acidity has disappeared, the taste is rich and round, the sweet aroma slides above your throat as you breathe, the throat rhyme is great, and the baking degree is perfect.

After baking for another 10 to 15 seconds, the coffee becomes very sweet and smooth with a thick milky aroma.