Camellia Lady Coffee Manor Salvadoran Coffee Flavor

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Now that we have talked about beans from Central America, of course we have to introduce another signature coffee called El Salvador. Although it is next to Guatemala, El Salvador coffee has completely different flavor characteristics from the familiar coffee such as Flower God of Guatemala and Vivette Nanguo, and even it is closer to the taste of African producing areas. Compared with other countries in Central and South America, El Salvador coffee tastes more steady and supple. Salvadoran coffee is obviously a bit more wild.

My view of the so-called "wild" flavor of coffee is immediate, intense and unrestrained. When coffee enters the mouth, it may be sour, sweet, bitter, spicy, or even mint-like cool.-and so on, you will immediately feel the stimulation of many of its taste elements to the taste buds. This kind of taste impression that spreads quickly in the mouth, it should be a characteristic of the African region.

With nuts, flowers, grease. The main tone of Central and South America, such as El Salvador bright fruit flavor is special, in the baking process to retain its acidity, often from the sweet and sour taste to pull out a very complex taste.

On the entrance, the fruity tone of the citrus orange becomes bright in the mouth, and the complex aromas of strawberries, honey and almonds stimulate the smell, and the acid turns sweet on the cheeks. When the temperature dropped to medium temperature, the fullness of the oil condensation increased a lot, the taste became warm, its unique floral and chocolate flavor, with the soft taste permeated in the nasal cavity, compared with the entrance of the strong, obviously much softer, after cooling, the acid quietly ran to the front, giving people a sense of freshness, rich but refreshing. I think El Salvador is a coffee with a great contrast between high and low temperature taste. To feel the lively level change of the so-called coffee, El Salvador can definitely impress you.

As for the description of the taste of coffee, I believe everyone has his own interpretation. Why does portinarl often use clear taste and change to describe it?. What we really want to do is to remind friends who have just come into contact with individual coffee, guide them to find a connection between coffee and taste buds, and develop our sense of taste, this process is like a kind of training, a kind of conscious development. and when our acuity is improved, in fact, we should put aside this pursuit of clear taste and adopt a more open attitude to feel the richness and change of coffee. When we put aside our understanding and thinking, our hearts are like lying on a prairie looking up at the stars. Just to feel the beauty of a cup of coffee, I think, that is the best enjoyment in life!

The topography of El Salvador in El Salvador belongs to the highland topography and is the smallest country in Central America. Because there are two parallel mountains in the country, the volcanic soil is rich in minerals, and this special geographical environment makes El Salvador suitable for growing coffee.

Salvadoran coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), mostly distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters. October to February of the following year is the coffee harvest and harvest season. The coffee beans it produces belong to Arabica, mainly Bourbon bourbon and Pacas Pacas. It can be divided into three grades according to the altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).

Coffee farms are located in the hills and volcanic slopes where the soil is the most fertile. Because of its special planting soil, Salvadoran coffee has a unique flavor, mellow taste, moderate sweet and sour, rich aroma, and charming tonality. Coffee beans are large beans with sweet taste and excellent flavor. El Salvador is also an important producer of organic coffee.

It is worth mentioning that El Salvador produces a hot spring coffee, named because of the use of hot spring water for washing treatment, its special and supple sour taste and sweet smell is very charming, because the low yield makes the unit price quite high, is its very characteristic coffee.