Introduction to the flavor of El Salvador black honey coffee A brief introduction to the characteristics of El Salvador coffee

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Introduction to Front Street Coffee-Salvadoran Coffee

El Salvador

Land area: 21000 square kilometers

Population: about 6.1 million

Climate: the whole year is divided into the rainy season from May to October and the dry season from November to April.

The history of coffee cultivation began in the 1840s when coffee seeds were introduced to El Salvador from the Caribbean islands. In 1979, affected by the aftermath of the Nicaraguan revolution, most of the coffee producing areas were abandoned and production dropped sharply. After entering the 1990s, coffee production began to recover. Under the influence of the war, the bourbon species has not been replaced by other varieties.

El Salvador is a small country in Central America. The land is made up of mountains, valleys, volcanoes, coastal plains and Madore Mountains, facing the Pacific Ocean. Among the coffee farms in China, Santa Ana Manor in the west is the largest coffee producing area. Coffee is also grown in Lalibertad in the middle and Ursulutan in the east.

Cultivation and variety

Coffee trees in El Salvador are all Arabica species, of which bourbon coffee accounts for 60%, is the most widely cultivated species. The more special coffee varieties in El Salvador are bourbon variants Pacas, Pacas and Margogype (elephant beans), which are the most famous local coffee varieties and are very popular in recent years. This kind of coffee has large grains and is suitable for growing in highlands. It smells like a tin pickup. At present, it is more popular than bourbon coffee.

Fragrance

El Salvador's highest-yielding bourbon coffee is characterized by a milder flavor and a chocolate-like mellow taste compared with Guatemalan small-grain coffee. Although Pacamara coffee tastes good, it has a sour aroma similar to that of iron pickup coffee.

Introduction to Qianjie Coffee-El Salvador Honey treatment of Wula Mountain

Honey treatment, called Honey Process or Miel Process, after hearing the name honey treatment, many people will think that this is a process of processing with honey, or processed coffee will have a honey flavor, in fact, honey treatment is the method of peeling off the pulp and drying the fruit with endocarp. Because in the process of drying, the water of the gel on the surface of the core will evaporate, so it becomes as sticky as honey, hence the name.

Raw bean analysis

| | bourbon |

Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe. Compared with the tin card species, the bourbon species has wider leaves and denser growth. although the seed setting is higher than the tin card, the harvest time is also 2 years, which is also a variety with less yield, but it has a high-quality taste, like the sour taste of red wine, and the aftertaste is sweet. Coffee bean particles are large in shape, uniform in size, uniform in color and shiny. In order to facilitate harvesting, farmers will trim coffee trees to no more than 150 centimeters.

The water content of raw beans is relatively low, SHB grade, general texture, smell has a hint of fermentation aroma.

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