Guide to the baking curve of El Salvador Avachapan coffee beans introduction to the treatment of Avachapan coffee beans

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Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

Raw beans El Salvador Avachapan coffee beans the greener the appearance means the more water

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.

Baking degree: medium baking

Acidity: medium

Alcohol: medium

Treatment: washing

Growing area: Latin America

Flavor description: originated from El Salvador Avachapan coffee bean producing area, El Salvador Avachapan coffee beans have citrus fruit flavors and smooth milk chocolate flavor, with black cocoa aromas in the finish.

Coffee trees grow in the shade of native plants, which can also use nitrogen fixation to enrich soil nutrients. El Salvador Avachapan coffee beans are washed and treated, and the water resources are mainly from the hot springs near the manor, which is a very rare way in the world.