Flavor characteristics of Salvadoran hot spring coffee

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Hot spring coffee

El Salvador Santa Teresa

Villa: Santa Teresa

Products: Tibica, bourbon, Kaddura

Grade: SHG EP

Production area: Ataco Ahuachapan

Sea pull: 1250-1350 m

Refining method: natural hot spring water washing type

Reference flavor: berries, citrus, cream

Packing method: 12kg / gunny bag

Hot spring water composition

PH value: 8.02 alkaline hot spring water

Calcium: 24, 19, mg, 1.

Magnesium: 4.84mg/l

Calcium odor: 24.63mg/l (which makes coffee sweeter)

Sodium: 24.63mg/l

Sulfate: 92.85mg/l

1. Use rich natural hot spring water to wash hot spring coffee.

two。 The site of the farm is rich in volcanic soil and natural hot springs.

When coffee beans are being treated, it is very rare in the world to use this hot spring water as treated water. The water quality of hot spring adds that the temperature of hot spring is 85 ℃. The garden uses two-inch pipes to introduce hot spring water into hot spring pools, and hot spring water is introduced into six pools with different elevations. When the hot spring water reached the sixth pool, the temperature of the hot spring was exactly 32 ℃. The farm uses the cooled hot spring water to refine the coffee.