Salvadoran coffee Central and South American coffee beans
Fine coffee is fresh coffee. Whether it's food or drink, the fresher the better, and so is specialty coffee. Coffee beans should be kept fresh before making fine coffee, including the preservation of roasted beans, and the coffee beans should be ground before making, which is also to retain its most original and best flavor. The hand-brewed coffee making method is such a way to make fine coffee, and it is also one of the coffee making methods that can best retain the original flavor of coffee.
El Salvador aroma 4 points brightness 4.5 points mellow 3 points flavor 4.5 points aftertaste 4.5 points
Roasting: City/Full city If you prefer a heavy flavor, you can bake it a little deeper.
The general impression of El Salvador is that it is a place with frequent wars, and it is indeed because years of civil war have prevented El Salvador's coffee beans from appearing on the international market. In fact, El Salvador's soil, height and climate are all available. It should not be difficult to produce coffee equivalent to Guatemala and Costa Rica. Moreover, coffee could be grown in El Salvador as early as the 19th century, and it was even once the most important cash crop in the country. In recent years, El Salvador's political stability and market economy have opened up, so its coffee beans have gradually emerged on the international market. Most Salvadoran coffee is certified organic coffee, taste is refreshing brightness, fruit aroma is also rich, flavor is slightly thicker than the coffee beans of several neighboring countries, the overall pull is quite good, I believe it should be better in the future, more and more excellent.
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Why coffee beans are called coffee beans?
Good ripe beans are sometimes labeled single-serve coffee grades. The more detailed the coffee classification, the better the coffee quality. But regular coffee isn't labeled. Central American coffee is classified according to the elevation at which it is grown, with beans above 4500 feet labeled SHB(Strictly Hard Bean). AA+ is the highest grade of Kenyan coffee.
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The main classification of coffee in the coffee producing kingdom
Coffee trees are very similar to laurel and usually grow between the Tropic of Cancer and the Tropic of Cancer. A coffee tree usually grows for about three to four years before it begins to bear fruit. the fruit is a red berry and a small number of yellow berries. After drying and removing the pulp, the coffee beans can be separated. There are shadows of coffee beans all over the world, as long as the climate is right.
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