Salvadoran Coffee Manor flavor
1Anny Ruth introduces the LOMA LAGLORIA situation of the manor.
2. Production, treatment and cultivation of Salvadoran coffee
3. Red bourbon cup test with various treatment methods of fresh arrival LOMA LA GLORIA (washing, dry fermentation, white honey, yellow honey treatment); (participants are invited to bring their own cup spoon)
Features of Salvadoran coffee:
Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
★: general
Market for Salvadoran coffee:
The best Salvadoran coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.
In 1990, the government of El Salvador privatized part of the coffee export industry, hoping to increase the income rate of coffee in the export market.
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Introduction to the origin of Costa Rican coffee flavor
Tarasu, Costa Rica, Tarasu (T origin arrazu) is one of the major coffee producing areas in the world. The coffee produced is light and pure in flavor and pleasant in aroma. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Extra hard bean
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The brewing mode of fine coffee in Guatemalan coffee manor
The main areas rich in high-quality coffee in Guatemala are Lake Attilan (Lake Atitlan) and Huehuentenango. The purpose of the project is to help restore the vicious circle of high yield and low quality that has plagued the world coffee industry. For example, Bourbon trees grow taller and produce less coffee beans than the new dwarf trees. Although they all belong to Arabica coffee varieties, bourbon
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