Salvadoran coffee beans taste characteristics, how to brew Salvadoran coffee?

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In the coffee of Central and South America, the coffee produced by El Salvador has attracted the world's attention 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 incentives to change the way of planting to restore the original natural ecology of nature, and the quality of coffee will gradually improve. Making consumers willing to accept coffee produced in El Salvador to combine consumption patterns with natural ecology is the most perfect agricultural production and marketing behavior.

Most of the coffee from El Salvador is a traditional bourbon tree species, which is derived from yellow bourbon, cherry bourbon and sun beans. In the coffee market, where every coffee farm must have a unique character, El Salvador also catches up with the trend of special treatment or variety differences, which makes the previously known coffee beans more and more different, and finds more and more interesting coffee. But Salvadoran coffee has always been loved by people for its thick fragrance, the sweetness of brown sugar honey and the stable and gentle taste.

The topography of El Salvador belongs to the highland topography and is the smallest country in Central America. Because there are two parallel mountains in the country, the volcanic soil is rich in minerals, and this special geographical environment makes El Salvador suitable for growing coffee.

Salvadoran coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), mostly distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters. October to February of the following year is the coffee harvest and harvest season. The coffee beans it produces belong to Arabica, mainly Bourbon bourbon and Pacas Pacas. It can be divided into three grades according to the altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).

Coffee farms are located in the hills and volcanic slopes where the soil is the most fertile. Because of its special planting soil, Salvadoran coffee has a unique flavor, mellow taste, moderate sweet and sour, rich aroma, and charming tonality. Coffee beans are large beans with sweet taste and excellent flavor. El Salvador is also an important producer of organic coffee.

It is worth mentioning that El Salvador produces a hot spring coffee, named because of the use of hot spring water for washing treatment, its special and supple sour taste and sweet smell is very charming, because the low yield makes the unit price quite high, is its very characteristic coffee.

Cooking suggestions:

It is recommended that the water temperature is 88 ℃, the degree of grinding is small Fuji 3.5, the ratio of water to powder is 1:14, and the total time is about 1:40.