Description of the special flavor of the Yellow bourbon of the Santa Rita Manor in El Salvador

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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.

El Salvador is the smallest and most densely populated country in Central America. Coffee beans are the main agricultural products in most regions. We can see the impact of coffee on El Salvador. 60% of coffee beans are traditional bourbon tree species. The biggest characteristic of bourbon tree species is cleanliness. bright? Sweet? Slightly sour citrus flavor, derived from yellow bourbon? Orange bourbon? Red bourbon, etc., in the coffee market, which emphasizes that each coffee farm should be unique, El Salvador has also caught up with the trend of special treatment and variety differences, so that the previously well-known differences in coffee beans are getting smaller and smaller, and more and more interesting coffee is found. However, Salvadoran coffee has always been loved by people for its thick fragrance, the sweetness of brown sugar honey and its stable and gentle taste.

Most of the coffee from El Salvador is a traditional bourbon tree derived from yellow bourbon. Orange bourbon? Cherry bourbon and sun beans, etc., in the coffee market where each coffee farm must have a unique character, El Salvador has also caught up with the trend of special treatment or variety differences, making the previously known coffee beans more and more different. More and more interesting coffee has been found (very weird), but Salvadoran coffee has always been loved by people for its thick fragrance and the sweetness and stable taste of brown sugar honey.

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.

Salvadoran coffee is a mature harvest season from November to February every year. New beans will be sold in the coffee market from June to August. For example, the Salvadoran coffee finals of the International Coffee Cup Test (C.O.E) are mostly selected in the middle and late July. Most of the coffee comes from small and medium-sized farms. Salvadoran coffee farms work closely with the International Coffee Organization. The main hope is to increase the personal income of farmers and further improve the quality of life at home and community, so that coffee farmers have an incentive to change the way of planting to restore the original natural ecology, and the quality of coffee can gradually improve step by step. it makes consumers willing to accept the coffee produced in El Salvador to combine consumption patterns with natural ecology, which is the most perfect agricultural production and marketing behavior.

Is tanned Salvadoran coffee an interesting one? A unique fresh attempt, this time to buy sun beans from Santa Rita Farm, which is located in the southwest is the producing area of good coffee in El Salvador. Traditional Salvadoran coffee is treated with water and is loved by people with a stable and gentle taste, while sun-dried Santa Rita beans are a strange coffee, and many like her to bring almonds? The fermented aromas of herbs and tropical fruits and beyond mellow drupes have a taste of oriental beauty tea, which naturally reminds us of the sunlit Esopiacret.

El Salvador-Santa Rita sun beans are very close to the Costa Rican Honey King in color. Yellow orange also has honey mucous membranes on the bean table (Brog has a photo comparison). Because it is an initiative of Salvadoran coffee, it is carefully selected, almost flawless beans, roasted to light roasted (city) coffee beans have a weight loss ratio of 14%, empty shell beans? Moth-eaten beans are very few and bad beans account for 2%. Is the quality of sun-dried beans deceitful in taste? The aroma is beyond expectations. The biggest advantage of Santa Rita compared with the sun-dried beans in East Africa is that the beans are more round and dense and complete, can enter the explosion in a faster way after steaming, and can retain a little more aroma and reduce bitterness. and with El Salvador bourbon species coffee is not easy to be astringent and salty, the important thing is that there is a fragrant tea on Santa Rita sun beans.

El Salvador is the smallest and most densely populated country in Central America. Coffee beans are the main agricultural products in most regions, and 60% of the coffee beans are traditional bourbon trees. Santa Rita Manor, which belongs to the JASAL Group, is located in the Apaneca Ilamatepec mountain region of the famous coffee producing region of Juayua province in the west of El Salvador. The local geology belongs to sandy soil and volcanic soil with fertile soil. The warm and humid microclimate with an average annual temperature of 15 degrees Celsius and an average rainfall of more than 2000 mm is considered to be the best coffee growing area in El Salvador, with the dedication and professionalism of the manor operators to produce one of the best quality coffee in the country.

JASAL grows, processes and exports high-quality Salvadoran coffee and runs a family business that has been in the coffee business for more than 100 years. JASAL's coffee comes from the Apaneca-Ilamatepec producing area, and all the planted forest belts are along the high altitude areas of Santa Ana, Ahuachap á n and Sonsonate volcanoes, which are very suitable for the growth of high-quality coffee. 95% of the coffee has natural shade and strives to maintain the ecological balance of native woodland, native species, rivers, waterfalls and lagoons in the planting area.

JASAL has a well-trained team of agricultural experts to ensure that the planting process is up to standard and to monitor the quality of coffee growth so that each batch of output is traceable. The built treatment plant Las Cruces can be called a model processing center in the country, and the main body of the plant is an ancient building with a history of more than 100 years. In the Las Cruces treatment plant, through the improvement of decoration equipment and dry / wet treatment technology, the coffee industry in this area can be more environmentally friendly. JASAL's processing plant has the ability to handle washed, semi-washed and sun-dried coffee, while trying to dry in different ways, such as African netting, scaffolding, or mechanical drying. After investing in the construction of a new washing treatment plant, the capacity of coffee processing operations will be enhanced on the premise of significantly reducing the amount of water used in the past.

JASAL coffee plantations are mostly surrounded by small communities. Local residents are directly involved in the production of coffee plantations. As a sustainable enterprise, JASAL provides education and child care, organizes medical services and provides necessary transport support, increases family welfare and focuses on improving the quality of life of residents. It is believed that each community farm has a specific relationship with a specific coffee brand. JASAL holds an art competition to encourage members to design brands and trademarks, thus further demonstrating their enthusiasm for the coffee industry through drawings.

Shallow baking City (fragrance): due to the selection of beans by hand, it is different from the wild and changeable taste of sun-dried beans, but has more pure thickness and sweetness. At this baking degree, there is a peculiar aroma of tomato fruit, slightly overripe and fermented citrus sour taste, smooth and rich taste, sweet maltose, the bottom of the cup is full of light brown sugar sweet slightly sour does not leave.

Medium roasting (general B): when the coffee is ground, the aroma of banana pineapple tropical fruit and fruit fermentation is the strongest at this time, the sour and faint coffee disappears after walking back, and the sweet taste of mint chocolate has a cool taste.

Santa Rita sun beans lose a lot of the aroma of strawberry fruit and the taste of oriental beauty tea when they are re-baked, which makes it a pity that Santa Rita sun beans are fermented and wine-brewed.