The coffee producing area of El Salvador Cuskabapa, a small country of Central America with unique flavor.
Shangri-La is a small coffee farm but contains Fengshengde ecological value, the farm is located in the volcanic ecological zone and geographical location caused by minor climate change, with the smallest amount of fertilizer and protect the natural growth of local animals and plants. In 2007, it was also awarded 9th place in the world by the American Fine Coffee Association SACC, and in that year, it again won the 2009 Cup of Excellence in the world with a high score of 86.15. The coffee beans rich in the Cosbapa region of El Salvador are the best, with their light weight, fragrant, pure and slightly sour taste. Like Guatemala and Costa Rica, Salvadoran coffee is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara Coffee, a hybrid of Parks Coffee and Marago Rippi Coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee beans are full-grained, but not very fragrant.
If you want to give an appropriate description of the flavor characteristics of Salvadoran coffee, it should be nothing more than "moderate, slightly lighter viscosity, pleasing softness and sweetness, coupled with attractive fruit aromas".
When tasting El Salvador, you can put the right amount of sugar into the coffee, add ice, stir it well, and add fresh milk according to your preference, so you can slowly enjoy the unique, cool and mellow El Salvador. Let this American specialty coffee bring you a new round of taste enjoyment.
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Introduction to the planting and Scientific Research of Costa Rican Coffee
The research center, located about 30 kilometers northeast of the capital San Jose, belongs to the Costa Rican Coffee Association and is the research institution for planting, breeding and quality inspection of Brazilian coffee fruits in Costa rica. in addition, it also has 10 hectares of experimental plots, planting a number of excellent varieties. Coffee is the main agricultural product in Costa Rica, with an annual output of more than 2 million bags (60 kg).
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Honduran coffee with a rich and mellow taste
With a rich and mellow taste, the taste is not astringent, not sour, mellow and aroma are very high, quite individual. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness, but sweetness does not disappear. Generally speaking, medium baking tastes the best, with rich and unique
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