The processing method of El Salvador coffee beans the black honey of Lemus Manor in El Salvador treats the coffee style.

As we all know, there are many ways to handle coffee, and the flavor brought by each treatment is different. today we mainly take a look at the coffee beans that El Salvador offers three treatments.

In El Salvador (and most of Central America), wet mills use mechanical pulpers such as Jotagallo or Ecopulper. These machines first remove the skin and flesh. The second optional step is to remove the mucus mechanically by rotating quickly. This removes 80-90% of the mucus from the parchment and leaves the rest on the parchment during drying. This is a standard washing process.

Soaking and double soaking Soaked and double soaked

Much of El Salvador's coffee is soaked, which means they add an extra step of soaking in clean water overnight to remove any remaining mucus. There are many reasons for increasing this process, including transparent cup contours and more uniform drying to extend shelf life.

The latest experimental process is called double immersion. It will retain all the mucus (skip the spinning step), then ferment the coffee under water overnight, rinse with clean water, and then soak for another 10 hours. This is similar to the traditional practice of Ethiopian coffee. So far, the results have been very good!

Honey Honeys

We now produce more honey coffee from El Salvador than ever before. The manufacturer keeps all the mucus on the beans (whole honey), most of which is dried on an elevated bed. Some are dried on beds and terraces in the shade.

Most of the Salvadoran coffee on the front street is treated with honey, especially the black honey treatment in Chateau Limes, which has the flavor of citrus berries and has the flavor of cocoa without bitterness.

Natural Naturals

As for nature, it is mostly dried on raised beds in the sun. Some plots dry on beds and terraces in the shade.

Drying Drying

Drying is traditionally done on concrete or clay terraces. But many producers are also starting to dry coffee on drying beds. According to the altitude, the temperature will be different and the drying time will be different. But this can also be managed by piling up cherry layers on the bed. Many Central American coffees deteriorate rapidly and taste old even within six months of harvest. This has a lot to do with drying, if you don't realize that coffee can dry within 2-4 days. El Salvador conducted a great deal of dialogue and conducted many experiments to increase the drying time. In most cases, it can be layered to adjust and cover the middle of the parchment to rest and achieve more uniform drying, which contributes to aging and cup shape.