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The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

El Salvador (El Salvador) aroma 4 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for baking: if City/Full city city has a preference for heavy flavor, it doesn't hurt to bake it a little deeper.

Most people remember El Salvador as a place with frequent wars, but it is true that years of civil war have prevented El Salvador's coffee beans from standing out in the international market. in fact, El Salvador has three conditions: soil, height and climate. It should not be difficult to produce coffee as spectacular as Guatemala and Costa Rica, and coffee could be grown in El Salvador as early as the 19th century. It was once even the most important cash crop in the country. In recent years, El Salvador has a stable political situation and an open market economy, so its coffee beans have gradually come to the fore in the international market. Most of the Salvadoran coffee is certified organic coffee, the taste is fresh and bright, the fruit flavor is also rich, the flavor is slightly thicker than the beans of neighboring countries, the overall pull is quite good, I believe that it will be better and better in the future.