Is the coffee good at Starbucks Manor Monte Carlo in El Salvador? Salvadoran coffee is recommended.

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Imagine you have a private volcano? Carlos Batres has been growing coffee for more than 30 years. He lives and grows coffee every day on the slopes of Mount Monte Carlo, a private volcano in the Apaneca district of El Salvador. Monte Carlo Manor has more than 688 hectares of land surrounded by volcanoes and grows many different varieties of coffee beans. The manor has a 340-hectare forest reserve, and such a unique landscape provides good conditions for the growth of coffee trees-a year-round cloud-shrouded microclimate, high altitude and nutrient-rich volcanic soil. Coffee trees planted in the shade are lined up on the slopes all the way to the edge of the volcano. Ripe cherries are picked manually and processed using traditional family-style farms handed down in the 1870s. Coffee beans are washed three times by clear and shining spring water and dried under the patio, creating a bright, pleasant and exciting coffee flavor.

The label is inspired by coffee trees growing around the crater, good drainage and fertile volcanic soil, allowing coffee to grow in the best environment. A large number of topographic and soil maps are included in the label. An aerial view of volcanoes representing different types of soil, altitude and texture. The vibrant hue comes from traditional Salvadoran clothing and wildlife. In the printing, there is a golden silhouette of a volcano and a porous texture, which is reminiscent of volcanic rock.

Flavor notes: bright citrus, dark chocolate and black walnut flavors

Flavor description: citrus and dark chocolate

Suitable food: olive oil, dark chocolate

Acidity: medium

Alcohol: medium

Growing area: Latin America

Treatment method: washing method

Salvadoran coffee features:

El Salvador coffee is full-bodied, full-bodied and sweet, with aromas of dried fruit, citrus, chocolate and caramel. It is most famous for its sweet and supple acidity, which is very symmetrical and harmonious.

Qianjie coffee is suggested to be brewed.

KALITA trapezoidal filter cup, medium and coarse grinding, water temperature 86-88 ℃, ratio of powder to water 1:15, extraction time 1 minute 50 seconds

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