El Salvador Avachapan coffee bean grading system what kind of coffee is El Salvador Avachapan?

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Starbucks single production area series-El Salvador Avachapan coffee beans

Originating from El Salvador Avachapan coffee bean producing area, citrus fruit has a smooth flavor of milk chocolate with black cocoa aromas.

Name: El Salvador Avachapan coffee beans

English product name: El Salvador Ahuachapan

Ingredients: Arabica coffee beans

Open the bag to smell beans, there is a more obvious fruit tonal aroma. After grinding, the aroma of green apple is more obvious, and the overall dry fragrance is relatively clean.

El Salvador Avachapan coffee beans of single origin series

* producing area: Latin America

* degree of baking: medium baking

* processing method: washing treatment

* flavor: sweet citrus flavor

With a hint of milk chocolate flavor

Growth process

Hot spring eggs are almost known to everyone

Have you ever heard of hot spring beans?

The secret of Avachapan is

The source of water used in washing treatment

It is mainly made from hot spring water from the town of Agua Kalente.

Is a very rare way in the world.

The water temperature of the source is 85 degrees.

The spring is diverted to six hot spring pools at different elevations

The temperature to the sixth hot spring pool is about 32 Murray 34 degrees.

Then use the cooled hot spring water to process raw coffee beans.

This magical baptism enhances the sweetness of coffee.

The past

Coffee in every country has its origin.

Avachapan is the birthplace of coffee in El Salvador.

Coffee beans were first introduced to El Salvador in 1770.

Legend has it that two farmers accidentally found coffee while ploughing the fields.

Since then, it has affected the development of Avachapan.

Avachapan has had a long coffee family since 1890.

They were the first to grow, process and export coffee beans.

El Salvador is known as the "land of volcanoes"

The farm is located in the Apaenca-Lamatepec mountains.

Near Sante Ana, one of the most active volcanoes.

Sante Ana volcano

Place of birth

And those who came to Starbucks' single producing area for the first time

El Salvador Avachapan is planted in

Apaenca-Lamatepec Mountains

There are four active volcanoes in the area

Among them, Santa Anna broke out in 2005

It belongs to fertile volcanic soil.

The most common thing we hear in our country is

Red soil, black soil, purple soil, loess

Santa Anna is sandy soil.

This kind of soil has good drainage capacity, which is helpful to the growth of coffee trees.

Coffee seems to be full of native plants and volcanic soil.

The Master Coffee Book says: geography is flavor

The area is located at high altitude, with warm days and crisp nights.

The temperature difference between day and night is large.

Delayed the ripening time of coffee cherries.

Brew a richer flavor

This has become the local condition for growing Avachapan.

New beans in spring 2019

Starbucks single origin series

El Salvador Avachapan coffee beans

Sweet citrus and light milk chocolate flavor

Since coffee trees were first discovered in the fields of two farmers at the end of the 18th century, the history of coffee in El Salvador began in the Avachapan region. Coffee grows luxuriantly in the Apacaramatepec (Apaenca-Lamatepec) mountains, concealed by native vegetation and nourished by volcanic soil. Skilled coffee farmers maintain an accurate screening system. Coffee berries are carefully picked by hand and sent to the processing plant for processing. In this magical land, coffee farmers use their skills to give birth to coffee with a sweet and fruity flavor.

Alcohol: medium

Acidity: medium

Baking degree: medium baking

Origin of raw coffee beans: Latin America

Processing method: washing method

Food pairing: dark chocolate, cocoa and oranges--

(the above is the content on the back of the small green card)

Coffee is grown by a long family that has been growing, processing and exporting Salvadoran Avachapan coffee beans since 1890, and the farm is located near Santa Ana Volcano or Ilamatepec, one of the most active volcanoes in the region. At high altitudes, warm and cool nights during the day create perfect soil conditions that slow the growth of coffee berries and are rich in fertile volcanic soil that helps coffee trees grow. Coffee trees grow in the shade of native plants, which can also fix nitrogen.

It acts to enrich the nutrients of the soil. El Salvador-Avachapan Manor washed El Salvador Avachapan coffee beans

Manor: Avachapan Manor

Varieties: bourbon (Bourbon), Pacas (Pacas)

Altitude: 1300-1500 m

Treatment method: washing treatment method

Flavor description: El Salvador Avachapan coffee beans cinnamon, grapefruit, coconut, tropical fruits and spices

Open the bag to smell beans, El Salvador Avachapan coffee beans have a more obvious fruit tonal aroma. After grinding, the aroma of green apple is more obvious, and the overall dry fragrance is relatively clean.

Water injection is not deliberately segmented, only a small stop when the water level is on the high side, and the original plan is not intended to deliberately improve the extraction rate. However, in the case of the same grinding, it seems that the launching speed is a little faster than yesterday's v60.

The taste of the whole drink is also a little different. In the high temperature region, the drupe flavor is not as prominent as DAY 1, but it has a very soft sour flavor, appropriate sweetness, obvious caramel and cleanliness. The flavor in the middle temperature zone is also very balanced, basically drupe tonality at the bottom, supplemented by soft acidity and caramel sweetness. The aftertaste is long and worth remembering.

Overall, the taste and flavor cleanliness of these two cups is better than that of stone-flavored beans drunk in the past, whether it is El Salvador or Colombia. Is the kind of good cleanliness, but also with a bit of round taste, at the same time the flavor is also very complete and full.

According to the calculation, together with the recent British champion beans and El Salvador in the Migu suit, as well as this season, a total of three Salvadorans have a more obvious drupe flavor, as if the foundation of this flavor is difficult to wear off. But in Colombia, which also has a similar drupe flavor, some beans can be roasted with a very good performance of pure fruit juice without the shadow of drupe.

PS: a few days ago, I saw a classic comment in the eddy current communication group: "baking is to find sweet spots, and the whole process is to find the peak flavor of coffee."