Salvadoran Coffee: hot Spring Water for processing Coffee Raw beans
Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: the SHB= Highlands, the HEC= Highlands, and the CS= lowlands.
Hot springs in El Salvador
El Salvador's unique high-grade variety Pacamara, Pacamara is a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador and a hybrid with the giant bean Maragogype, a sudden variant of the Tibica species found in Brazil.
The interesting thing about Christmas farm coffee is that its refining method is secret, using mineral-rich hot spring water to process raw coffee beans. The farm is located in fertile volcanic soil and rich in natural hot spring water, so it is all used in raw bean processing; there are many coffee gardens in the world, but this method is rare.
A supplementary note about this hot spring: the water temperature of the source is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature is 32 degrees 34 degrees at the sixth hot spring pool. Then use the cooled hot spring water to process raw coffee beans. This hot spring water keeps flowing all the year round, and the local people drink it. It has a pH of 8.02 and contains ingredients that make coffee sweet.
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Blue Mountain Coffee processing Factory has unique natural conditions to create top coffee beans.
International online report (Mexico-based reporter Zhang Ling): as a non-coffee enthusiast, I don't do much research on coffee. However, when I heard that I had the opportunity to go to Jamaica for an interview, the first thing that occurred to many of my friends was that I could appreciate the true flavor of the world's top Blue Mountain coffee and expressed envy. Blue Mountain Coffee? The name is very poetic, after all
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There are mainly several kinds of acids in roasted coffee.
There are mainly the following kinds of acids in roasted coffee-Zheng Wei (Italian Coffee University). According to the first edition of the chemistry of quality, there are mainly the following acids in roasted coffee: formic acid is the most in shallow roasting, and acetic acid decreases with the deepening of deep roasting, and decreases with the deepening of deep roasting.
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