Salvadoran coffee you didn't know.

Friends who are familiar with catfish will be familiar with this bean-El Salvador Carmen Manor HIU plans to sunburn bourbon.

This bean is the sun-dried bean that Maoye thinks suits me most in the past six months. I have to talk about Maoye's participation in the 2012 WBC World baristas Competition in Xiamen. At that time, Maoye used this bean to mix deeply and lightly, and the Italian style was condensed and received high praise. But Maoye was also the first time to participate in such a large-scale competition, and he inevitably made a lot of mistakes in the final, so he missed the Chinese finals in Shanghai in April this year.

Er, at this point, it must be made clear that this bean is a single bean, and the Italian matching used for the competition is just to let you know that it has a very good mellow thickness, and has a very wonderful berry tone and citrus acidity, with a slightly fermented wine flavor, these are the overall tone. Cat Ye has tried all kinds of baking degrees with this bean, and his expression is very good. In the end, he chose his favorite bean, which shows a very rich tropical fruit flavor and graceful fruit sour aroma.

So when it comes to the sunburn bourbon of the HIU project in El Salvador, we have to introduce the HIU project.

HiU plans to improve the quality of coffee in Central and South America. Mr. Graciano Cruz, a Panamanian celebrity in honey treatment, proposed a coffee post-processing process for micro-batch (Micro Lot) solarization or honey treatment (Meil). The final cup test (Cupping) score is higher than 85 to mark the HiU logo, which creates a win-win situation for both the estate owner and the handler.

When I first got this Salvadoran, I opened the raw bean bag, and the whole room was suddenly filled with the aroma of hops. This bean was undoubtedly the most intense one that Cat had ever come into contact with. Even after baking and placing it for more than a month, the smell of wine still didn't go away, which really surprised Cat.

Well, next, Maoye will introduce the producing area of Carmen Manor in El Salvador.

El Salvador (El Salvador) is located in the volcanic area, where active volcanic activity brings it mineral-rich volcanic ash, while the volcanic ash-based soil contains more minerals and less organic matter. In order to maintain soil fertility and make up for the lack of organic matter, Salvadoran farmers will use the pulp residue of treated coffee beans, or organic matter under coffee trees, as fertilizer to make up for the lack of organic matter in the soil. so that the planting of coffee trees can produce coffee beans with a balanced taste.

El Salvador mainly has six major coffee producing areas, roughly distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters above sea level. November to April of the following year is the coffee harvest and harvest season. Because coffee prefers a mild climate, coffee in El Salvador is grown mainly by shading (shade grown coffee, that is, shading coffee trees with taller trees to avoid overexposure to coffee or dying due to a large temperature difference in the mountains). The coffee bean species produced by it belongs to Arabica species, mainly planted with two Arabica sublines of Pacas (Pacas) and Bourbon (Bourbon). The raw bean granules are larger than traditional Arabica, and have sweet taste and delicate flavor.

Finca El Carmen is located in the Sao Vincent volcanic area (Volcano San Vincente, also known as Chinchontepeq) near the city of Sao Vincent in central El Salvador. The average altitude of the St. Vincent Volcano Coffee area is 500-1000 meters above sea level, producing coffee aromas, floral aromas of oranges, and sweet taste of chocolate.

Carmen Manor, which has a history of about 90 years, is a traditional family business handed down from generation to generation. the current owner is Alfredo Cristiani Burkard, the former president of El Salvador (1989-1994). Because of his background in the management of Georgetown University in Washington University (D.C), he has great ideas for agricultural modernization. Carmen Manor is about 1450 meters above sea level (higher than the average planting height of St. Vincent's volcanic area) and has a natural cool climate. Originally 70 per cent of Carmen's coffee production was bourbon and 20 per cent was rare Pacas, but recently it has become the new darling of Carmen because of its rich aroma, accounting for about 10 per cent of the total production.

This very rare bean is now out of stock, and Maoye has the last batch left, about 30 or 40 servings, so he will share it with you at a special price. In order to allow more people to drink, each person can only buy two portions at most. After these are sold out, they will never drink again, because the raw bean channel is out of stock, Maoye will leave a little bit in the store for retail, and the rest will be shared with everyone at a special price.

China Coffee Trading Network: www.gafei.com