Flavor characteristics of coffee beans from El Salvador Kahamaka Cajamarca farm treated with SHB honey

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Flavor characteristics of coffee beans from El Salvador Kahamaka Cajamarca Farm treated with SHB honey?

The latest treatment of honey-treated beans has been completed on the H.I.U Cajamarca farm in El Salvador. The manor will finish washing the beans before sunbathing and honey processing the beans for about 2 months. Cajamaca, which produces the best coffee, now has five farms, offers 20 permanent jobs and can be expanded to 100 during the harvest. It is the winner of the second Cup of Excellence PresidentialAward Winner Salvador Coffee Presidential Award, which is sold to the United States, Japan and the Netherlands. In August 2013, Direct Coffee reintroduced H.I.U 's freshest cajamaca beans.

El Salvador is the smallest and most densely populated country in Central America. Coffee is the main crop in most regions, but don't forget its existence because of its miniature. 60% of the coffee in El Salvador is bourbon, such as orange, pink bourbon, red bourbon, etc. Coffee beans are harvested only once a year, between November and February of the following year. Compared with the scale of coffee farms in other Central and South American countries, most of the farms in El Salvador are medium-sized, and farmers produce high-quality coffee cherries with great enthusiasm and expertise, making the coffee export market booming, as well as maintaining and improving the quality of coffee beans.

H.I.Q (High Quality) is a high-quality coffee bean, which is promoted by H.I.U company founded by Panamanian Graciano Cruz Gasino Cruz. U means smile. Currently, there are coaching partners in El Salvador, Panama and Ethiopia. (Taiwan has invited H.I.U personnel to Taiwan to guide Alishan coffee production.) H.I.U will look for special high-quality farms such as miniature, variety, treatment, climate, etc., and then educate farmers to comply with the production standards laid down by H.I.Q, including measuring the sugar content of raw coffee beans and maintaining an organic environment friendly to the land, and tutoring its farms to build updated processing equipment to make the whole process comply with H.I.Q standards.

The honeyed beans of the H.I.U Malacara farm in El Salvador, founded in 1888 by Jos é Guillermo Alvarez Prunera, who is now in charge of farm management, and his sister are the fourth generation descendants. Cahamaka produces El Salvador's best coffee, now has five farms, offers 20 permanent jobs, can be expanded to 100 people during the harvest, and is the winner of the second Cup of Excellence Presidential Award Winner Salvadoran Coffee Presidential Award. Coffee is sold to the United States, Japan and the Netherlands.

Property Characteristics: farm characteristics

Farm Farm name: Cajamarca Farm

Farmer Farm owner: Francisco Arturo Alvarez Meza

Grade level: S.H.B

Awards Award: the second Salvadoran Coffee Presidential Award

City City: Apaneca-Ilamatepec

Region producing area: San Geronimo, Nejapa Nahaba

Country countries: El Salvador El Salvador

Altitude altitude: 1350Murray 1600m

Rainfall average rainfall: 1800 Murray 2200mm

Coffee Characteristics: coffee characteristics

Variety variety: Bourbon bourbon

Processing System treatment: Honey processing, African raised beds honey treatment, African (sun drying) elevated bed drying

Flowering period flowering: June-August June to August

Harvest period harvest time: November and February harvest once a year between November and February of the following year

Top JuryDescriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: raw olives, almonds, grapes, vanilla, hazelnut, chocolate, honey, red sugar cane

Acidity: citrus, plum acid, mild and low acidity

Complex complexity and other other: smooth, very sweet, low complexity, flower and fruit aroma co-exist, sour to sweet smooth and unobtrusive

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.