Flavor and characteristics of Salvadoran coffee the taste of Salvadoran coffee is as sweet as first love

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Front Street-Salvadoran Coffee characteristics

El Salvador is located in the north of Central America. It is bordered by Honduras to the north, the Pacific Ocean to the south, Guatemala to the west and northwest, and the Gulf of Fonseca in the Pacific to the east. It is the smallest and most populous country in Central America. Topography to mountains, plateaus, multi-volcanic, Santa Ana active volcano 2385 meters above sea level, the highest peak in the country; the north for the Lompa River Valley; the south for the narrow coastal plain. Savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃. The annual precipitation is more than 1800 mm in mountain areas and about 1000 mm in coastal areas. The rainy season is from May to October.

Salvadorans have grown coffee beans for generations. With their unique flavor, Salvadoran coffee is loved by people all over the world. The Salvadoran coffee you drink comes from such a small American country, which is natural and full of vitality.

In its heyday, El Salvador was once the fourth largest coffee producer in the world. However, after decades of civil war, the coffee industry was almost dragged down. Fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the Salvadoran country was that the farmers left their fields barren and failed to catch up with the most popular Katim exposure train in the past two decades, thus preserving the ancient varieties of bourbon and Tibika, that is to say, El Salvador still uses the most traditional shading methods of planting, which is of positive significance to the aroma of coffee.

In 2005, the Salvadoran mixed-race Pacamara boasted in coe (boutique coffee rating system), which confused many international cup surveyors and did not know how to grade it. It was never expected that this hybrid bean not only broke the existing mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

Overall, Salvadoran coffee inherits the mild quality of Central American coffee, with soft, slightly sour and beautiful sweetness as a whole. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish. Recommended baking method: medium to medium depth.

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