Flavor and characteristics of Salvadoran Coffee-Kahamaka Farm selected [bourbon Variety] Coffee beans

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El Salvador Coffee-Kahamaca Award Winning Farm Selection [Bourbon Variety] Flavors and Characteristics of Coffee Beans?

Cajamarca farm newly processed honey-treated beans, the estate will complete the washing of beans before the sun and honey-treated beans, about 2 months. Kahama produces the best coffee, now has five farms, 20 permanent jobs, harvest period can be expanded to 100 people, is the winner of the second Cup of Excellence Presidential Award Salvador Coffee President Award, coffee sold to the United States, Japan and the Netherlands, August 2013 Direct Coffee once again introduced HIU's freshest kahama honey processed beans.

Since 1856, the family has maintained a long tradition of cultivating coffee. Coffee is grown more than 400 feet above sea level in Comasagua, a small village located in Cordillera del Balsamo (Balsam Mountain Range) in La Libertad El Salvador. The land in this area is predominantly coffee grown and is provided with natural shade by abundant balsam trees. Coffee is of the highest quality, absorbing rich nutrients from the fresh water that flows from one side of the mountain into the Comasagua River below. Coffee beans present a balanced, creamy and premium texture. The fruity and floral characteristics of balsam trees are very prevalent in coffee flavors, providing its velvety character unique to any other place in the world.

Property Characteristics: Farms

Farm Name: Cajamarca Farm

Farmer Farm Owner: Francisco Arturo Alvarez Meza

Grade: SHB

Awards: 2nd President's Award for Salvadoran Coffee

City: Apaneca-Ilamatepec

Region: San Geronimo, Nejapa

Country: El Salvador

Altitude: 1,350--1,600 m

Rainfall Average rainfall: 1800--2200 mm

Coffee Characteristics: Coffee characteristics

Variety: Bourbon Bourbon

Processing System: Honey processing, African raised beds

Flowering period: June-August

Harvest period: November and February

Top JuryDescriptions Comments: Cinnamon 60 seconds after explosion

aroma/flavor: raw olive, almond, grape, vanilla, hazelnut, chocolate, honey, red sugar cane

Acidity: Citrus, mellitic acid, mild low acidity,

Complex complexity and other: smooth, very sweet, low complexity, floral fruity coexistence, sour to sweet smooth and not abrupt

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 88 degrees

Polishing degree: Small Fuji Polishing degree 4

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor.