El Salvador boutique coffee producing area Sonsonate province IzaIco region Santa Ana volcano region library
El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%.
The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.
On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste. The long aftertaste of Salvadoran coffee is graded according to the altitude of planting, and the highest grade is SHG:
More than SHG:Strictly High Grown-1200 meters
More than HG:High Grown-900 meters
Above CS:Central Standard-600 meters.
Introduction to Pacamara:
Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.
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Introduction to Costa Rican Fenghuang Coffee treated by washing
Costa Rica mostly uses water washing treatment, and in recent years there has also been an alternative half-sun treatment (Miel) or Honey Coffee, which can be translated as sweet as honey treatment. The coffee that Costa Rica boasts is as sweet as honey, but it is quite eye-catching when it is Honey Coffee on the sacks. It has improved the Brazilian half-sun method to increase sweetness, with the emphasis on keeping the sticky beans as intact as possible.
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Burundian Burundi Bulundi Champion processing Plant Cayanza province citrus acid, lemon flavor
There is no doubt that this is Yega in the sun. Opening the bag, a huge blueberry bomb exploded and filled the kitchen. The coffee has a strong blueberry aroma, with chocolate, honey, purple fruit, drupes, citrus, strawberries and other aromas. Blueberry flavor is actually more like blueberry wine because of its light fermentation. The flavor is embellished with cocoa and sugar.
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