Coffee training knowledge chapter Salvadoran coffee
El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee, divided into three grades according to altitude: SHB= high, HEC= medium high, CS= low. El Salvador is also now seen in barista competitions and professional coffee training.
El Salvador's unique superior variety, Pacamara, is a hybrid of Pacas-an abrupt variant of the Bourbon species found in El Salvador, with the giant bean Maragogype-an abrupt variant of the Tibica species found in Brazil.
The interesting thing about Christmas Farm coffee is that it is refined in secret, using mineral rich hot spring water to process green coffee beans. This farm is located in fertile volcanic soil and has abundant natural hot spring water, so all of this natural hot spring water is used when processing raw beans; there are many farms in the world that grow coffee, but this method is still rare.
Additional information about this spa: The water from the source is 85 degrees Celsius. Use 2-inch pipes to channel the water to six different thermal pools at different elevations. The temperature of the sixth thermal pool is 32 to 34 degrees Celsius. Then use this cooled thermal water to process coffee beans. This hot spring water flows continuously all year round. Locals drink this hot spring water. It has a pH of 8.02 and contains ingredients that sweeten coffee.
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Coffee training knowledge, your coffee acid is not sour.
Acidity is often used in our coffee tasting or coffee training terms, which is translated as acidity in Chinese, which is often misunderstood as the acidity in acid value or the sour taste of lemon or vinegar, but it is not a concept. Usually coffee people describe coffee flavor refers to Acidity (acidity), is to describe a lively, bright, fresh, refreshing feeling. Usually when the taste of coffee is identified
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Coffee training basics-from fruits to raw coffee beans
Coffee training basics-from fruit to raw coffee beans: a coffee tree can harvest 3-5 kilograms of fruit, and raw coffee beans account for 5% of the fruit quality. Going from fruit to raw coffee beans is really a time-consuming and laborious task. Arabica and Robusta Arabica coffee account for about 2% of the world's coffee production. The plant is not suitable for high temperature, low temperature, more rain and less rain.
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