Rainforest Alliance Certification-selection of roasting degree of Coffee beans in harvest Manors in El Salvador

El Salvador harvest manor rainforest alliance certification

Most of the coffee from El Salvador is the traditional bourbon tree species and its derived yellow bourbon, orange, cherry, bourbon and sun beans. In today's coffee market, where every coffee farm must have a unique character, Salvadoran coffee has always been loved by the world for its sweet and stable taste of fragrant, mellow and brown sugar honey.

Teresa Manor in El Salvador was founded by the Barterres family in 1860. It is a coffee farm with good reputation coffee every year. The coffee produced is Pacamara, a mutant variety of traditional bourbon tree species in El Salvador. It is a good variety newly discovered in 1956. Because it is not easy to plant and produce less than 3000 bags per year, Teresa Manor uses hot springs as a water treatment method. People call the coffee treated by hot springs as hot spring coffee. Teresa Manor won the Central American Environmental Innovation Award in 2006, which is dried by the sun.

Teresa manor coffee grows in an organic virgin forest at 3600 feet above sea level. It is a high-altitude hard bean (SHG). The coffee sold in Teresa manor is of the same size of about 18 mesh. The proportion of defective beans carefully selected by hand is about 2.5%. The weight loss ratio of roasted to shallow roasted (city) coffee beans is 12%, and the proportion of empty shell beans to bad beans is 4%. It is a coffee certified by the Rainforest Alliance and the United States Department of Agriculture (Brog has a picture). It has the aroma of vanilla sweet and roasted cashew when it is lightly roasted, but it is recommended to heat up more slowly when it is re-roasted. It has the sweetness of honey brown sugar and the mellow flavor of almond chocolate.

Light roasting City (fragrance): because the weeds are pulled out by hand and the coffee trees are covered with special turf, the coffee exudes the aroma of wild wheat herbage, the overall color of coffee beans is uniform (illustrated by Broger), the citrus acidity of green oranges is round and subtle and layered, and the taste of wheat-fragrant black tea is not big.

Re-baked (general C) taste: the aroma of hazelnut chocolate is dense and solid, the sweetness of honey maltose is very pleasant, the sweet aroma from the boil slides over the throat and nasal cavity, and the taste of milk is rounded and balanced. The coffee temperature drops and the finish is filled with the sweetness of pineapple sucrose honey.