Introduction to the flavor characteristics of coffee beans treated with honey from avocado manor, the 17th prize of COE in El Salvador.

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El Salvador Coffee Butter Tree Estate Pacamara

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An extremely colorful and complex tropical fruit platter!

Flavor Description: Elegant, fresh jasmine floral aromas, elegant tropical fruit aromas, sweet and sour apricots, mango, peach, full and juicy.

High in the clouds, the estate at an altitude of 1800 meters is named because it is full of avocado trees. The award-winning coffee beans are the honey processing Pacamara of this estate. The producing area where this estate is located, this producing area called CHALATENANGO, is a good place to produce coffee in 2017. Open the award-winning list of Salvadoran coffee. Of the 24 award-winning estates on the list, 15 are from this producing area.

2017 El Salvador Coffee COE International Ranking Seventeen

@ Chang Wanli

Grinding: medium fine Brewing parameters: 15g 240g Water Hand grinding

The dry aroma is very fresh and the jasmine aroma is very charming. After drinking, I will recall the dry fragrance of this bean and smell the bag.

Taste: fruit acid taste is obvious sweetness is also good fruit feeling is very strong, sweet especially lasting bitter very light like this

Other: Avocado Estate's name is very attractive ah, have not drunk this estate

@ Yuan Guoxin

Brewing parameters: 15g medium fine, hand flushing, 93℃ three water (2 minutes 20 said bad, according to the feeling of flushing)

Flavor: The beans look dark and don't come out fresh and elegant with jasmine, but the taste is already appetizing after brewing. The first bite felt thick and comfortable, followed by a faint sweetness of fruit, which became more prominent after cooling. After drinking the first mouthful, he calmed down. After ten seconds, he began to rush his feet greedily. Overall very satisfied with a, let me calm and appetite is also drunk, hahaha

Other: Unfortunately, there is only one bag and there is no way to try other parameters.

@ Disappeared Sasaki

Brewing parameters: 15g chestnut G1 medium fine grinding degree, hand brewing, 90 degrees water, total water injection 259g, extraction 226g coffee solution, stewing for 30 seconds.

Dry aroma: cocoa aroma, smoky flavor

Moist fragrance: jasmine, almond.

Evaluation: beans visual effect partial deep baking, 90 degrees water temperature hand flush, after brewing wet cloth cooling to 60 degrees or so, there is a strong smoky taste, bitter, fine taste jasmine flowers, but not prominent enough, acidity almost no. Cool to about 40 degrees, acidity increases but not bright, strong smoky flavor, roasted almond flavor more prominent as acidity increases. Belong to full beans, mouth back to sweet lasting. Xiao Bai's description was superficial and might not be enough.

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