Coffee review

El Salvador coffee bean producing area Santa Ana volcano area

Published: 2024-11-10 Author: World Gafei
Last Updated: 2024/11/10, Coffee is unique and even strange, but it is excellent. Produced in the Santa Ana volcano area, the volcanic ash landscape and excellent altitude determine the excellent quality of this coffee. The nose is very dry, with intense aromas of semi-sweet chocolate and cocoa. Wet aromas with aromas of chocolate and raisins. Strong on the palate, with aromas of cherry brandy and raisins and chocolate

Coffee is unique and even strange, but it is excellent. Produced in the Santa Ana volcano area, the volcanic ash landscape and excellent altitude determine the excellent quality of this coffee. The nose is very dry, with intense aromas of semi-sweet chocolate and cocoa. Wet aromas with aromas of chocolate and raisins. The palate is intense and intense, with aromas of cherry brandy and raisins and chocolate on the palate, with a long, spicy finish.

Dry aroma (1-5): 4.2

Wet aroma (1-5): 4.4

Acidity (brightness) (1-10): 8.6

Taste (layered) (1-10): 9.7

Taste (alcohol thickness) (1-5): 4.2

Aftertaste (residue) (1-10): 9.6

Balance (1-5): 2

Basic score (50): 50

Total score (maximum 100): 92.7

Strength / main attributes: high strength / fruit wine, raisins, chocolate, etc.

Recommended baking degree: city+ or full city+

Contrast: a coffee that is fierce, super complex and difficult to compare with other coffees

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