What are the characteristics of Salvadoran coffee beans? what coffee beans are the best Salvadoran coffee beans?

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Many coffee lovers will not know the country of El Salvador, which is located in Central America, bordered by Guatemala and Honduras in the north, and the Pacific coastline in the west and south. El Salvador is the smallest country in Central America and the most densely populated country in Central America. Topography to mountains, plateaus, multi-volcanic, Santa Ana active volcano 2385 meters above sea level, the highest peak in the country; the north for the Lompa River Valley; the south for the narrow coastal plain.

Although the land area of El Salvador is small, it has dozens of volcanoes, and it is the country with the highest volcanic density in the world, so it is called the "country of volcanoes". The average elevation of the country is high, and this geographical environment is very conducive to the growth of coffee, and the western part of El Salvador near Guatemala is the main coffee producing area.

Climatic characteristics

Savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃. The annual precipitation is more than 1800 mm in mountain areas and about 1000 mm in coastal areas. The rainy season is from May to October.

Don't underestimate the output of coffee beans in El Salvador. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the Salvadoran country was that the farmers left their fields barren and failed to catch up with the most popular Katimo exposure train in nearly two decades, thus preserving the ancient bourbon and Tibica varieties, that is to say, Salvadoran coffee beans are still planted in the most traditional shade.

It has a positive effect on the aroma of coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%.

The Salvadoran coffee harvest season lasts from November to March. The fresh fruit of coffee is picked by hand. Coffee in El Salvador is mostly grown by small farmers, and farmers use traditional planting methods: almost 100% shade cultivation. The Salvadoran coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

Brief introduction of Pacamara varieties

Pacamara coffee is a hybrid of Pacas Pacas (a sudden variant of the bourbon species) and giant bean Maragogype (elephant bean) found in El Salvador in the 1950s.

It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.

[introduction to the Manor]

FincaAtaisi Manor is located in the volcanic producing area of Izalco (Izakou), Sonsonate Province, El Salvador. Due to volcanoes, the soil of the manor is very rich in organic matter. The average elevation of the manor is about 1800 meters and the terrain is steep. It is one of the highest manors in the area. At present, the owner of the manor is run by Mr. ReneMartin. Mr. ReneMartin's idea is to maintain the original traditional planting mode of El Salvador as far as possible. In addition to the necessary pruning and irrigation outside the garden to maintain a wide range of natural agroforestry ecology, more than 90% of the manor planted Pakamara varieties.

In addition to excellent planting, FincaAtaisi Manor also has its own coffee washing facilities, in addition to avoiding price exploitation to outsiders, the best thing is that it can be more rigorous in dealing with the coffee red fruits harvested. ReneMartin is very rigorous in the process of washing treatment, in addition to regularly recording the temperature and humidity of the day, it is also necessary to pay attention to the treatment of raw coffee beans in the fermentation tank.

Recommended item: [El SalvadorFincaAtaisiWashedPacamara]

Country: El Salvador

Product name: RainforestAlliance rainforest alliance certification

Production area: Izalco (Yizhakou) area, Sonsonate Province

Grade: SHG

Treatment: washing and fermentation, sun drying

Altitude: 1800 m

Variety: Pakamara

[cup test report]

Dry aroma: spices, passion fruit, hazelnut nuts, berries

Wet fragrance: nut chocolate, passion fruit sweet and sour, cream chocolate, strawberry aftertaste, nuts.

[sips]:

The entrance is very delicate and silky, with clear and soft acidity slipping across the tongue, as quiet and soft as all Pacamara features. Interrupting the fresh acidity of wild berries and the nutty aromas of hazelnuts, the end of the caramel is sweet and the finish is delicate and sweet. Huigan lasting, long throat rhyme, suitable for savoring in the quiet night.

Qianjie coffee is recommended for brewing by hand.

Filter cup: Hario V60. Because the flavor of beans such as Pacamara is rich and layered, Qianjie coffee is recommended to be brewed with a fast-flowing V60 filter cup to highlight its rich layers.

Water temperature: 90 ℃. Due to the shallow roasting degree, Qianjie coffee is recommended to be brewed with higher temperature water.

Powder / water ratio: 1:15-1:16. Because the flavor level is rich, Qianjie coffee suggests that we can choose a larger proportion of powder to brew, the amount of water injection increases, the concentration of coffee is reduced, the flavor level can be better displayed.

Degree of grinding: medium and fine grinding. Due to the shallow roasting degree, Qianjie coffee is suggested to be brewed with medium grinding.

Flushing and cooking technique: segmented extraction. The segmented technique is used to slow down the flow rate of the V60 filter cup and increase the extraction of coffee powder, and the segmented extraction technique can also make the flavor of the extracted coffee liquid distinct.

Share the brewing method of Qianjie coffee: steaming 29g of water for 32 seconds, injecting water to 120g, continue injecting water to 226g when the water level is about to expose the powder bed, removing the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is one minute and 56 seconds.

END