Salvadoran Coffee recommends the reasons for the good quality of Salvadoran Coffee varieties

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

SUPERSONIC PROJECT

Sasa and Mauricio worked very hard to create the contours of a special natural process that they called "supersonic." This wine is like a "fruit bomb" with cherries, blueberries, strawberries, juicy currants and high panella sweetness and creamy body. To achieve this, Mauricio used his farming techniques to select which of his plots best suited the image. Cherries can come from one or more different farms. All coffee picked on the same date is placed on African beds, forming a layer of coffee about 30 centimeters thick.

For the first three days, the coffee is turned every 24 hours to reduce fermentation, and after this time, the coffee is diluted to increase clarity. Once the humidity reaches 16%, coffee is transferred to a cool, dark storage area for seven days to stabilize the sugar. Finally, the coffee is moved to the African bed again, where it stays for another seven days, or until the beans reach a moisture content of 12 percent. It was a complicated four-week process, but the end result was worth it.

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