Introduction of boutique coffee beans Salvadoran coffee
[boutique coffee] introduction to Salvadoran coffee
The quality of Salvadoran coffee is beyond doubt. Bourbon varieties of coffee here has been the greatest improvement in its own quality. In a bad time, the quality and reputation of Salvadoran coffee plummeted because of the unstable political situation and continuous civil war, but with the stability of the political situation in recent years, Salvadoran coffee has found its place in the world again.
The quality of coffee in El Salvador is very average, the overall quality is very high, soil, altitude, climate, these innate factors that determine the quality of coffee in El Salvador are not lacking.
El Salvador Aida beans
Country of production: El Salvador
Grade: SHB
Planting area: Santa Ana Volcano
Brand name: Aida
Treatment method: mixed processor
Appearance: 0dplash 300grgrgrgr17-18SCR
Varieties: Kenya and Bourbon
Note: this coffee is unique and even strange, but it is excellent. Produced in the Santa Ana volcano area, the volcanic ash landscape and excellent altitude determine the excellent quality of this coffee. The nose is very dry, with intense aromas of semi-sweet chocolate and cocoa. Wet aromas with aromas of chocolate and raisins. The palate is intense and intense, with aromas of cherry brandy and raisins and chocolate on the palate, with a long, spicy finish.
Dry aroma (1-5): 4.2
Wet aroma (1-5): 4.4
Acidity (brightness) (1-10): 8.6
Taste (layered) (1-10): 9.7
Taste (alcohol thickness) (1-5): 4.2
Aftertaste (residue) (1-10): 9.6
Balance (1-5): 2
Basic score (50): 50
Total score (maximum 100): 92.7
Strength / main attributes: high strength / fruit wine, raisins, chocolate, etc.
Recommended baking degree: city+ or full city+
Contrast: a coffee that is fierce, super complex and difficult to compare with other coffees
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