El Salvador Coffee Manor Mercedes Manor with Sweet and Honey Fruit
Rodrigo believes that any unnatural cultivated substance will affect the quality of coffee.
So they minimized the use of all chemicals when growing coffee.
In addition, in order to ensure the quality of coffee, they only harvest ripe fruits.
Immediate treatment of raw beans and control of the most suitable washing and fermentation time
Use the best way to deal with raw beans that are washed or tanned.
Thanks to years of hard work, the manor has increased its planting capacity by twice as much as before.
Also because of the care of coffee cuisine.
The estate's coffee entered the C.O.E rankings with an excellent score of 85.91 in 2012.
Country: El Salvador
Manor: Mercedes Manor
Producing area: Apaneca Ilamatepeque Mountains-Santa Ana Volcano
Grade: SHG
Treatment: washing
Altitude: 1500 m
Variety: bourbon
Flavor: sugarcane sweet, ripe fruit sweet, honey
This bean wall crack is recommended for Italian extraction.
Is the perfect dark horse of SOE (single product concentrate).
In 2011, COE scored a good score in 2012.
It has also become the favorite producing area of 2014 WBC American champion Laila Ghambari.
In the competition, all the beans from El Salvador were used to make espresso, creative coffee and so on.
The dry aroma is amazing: vanilla and caramel, BlackBerry jam.
Wet aroma with syrup-like sweetness, blackcurrant, grape jelly.
The taste of this coffee is in addition to the floral and fruity aromas that everyone has always loved.
Sweetness is very prominent, the flavor of mature fruits such as passion fruit, litchi, honey, etc.
It feels like taste buds shuttling through the rainforest.
We recommend you to experience the subtle fruit aroma in the production of hand flushing.
Italian style can also bring rich sour and nutty flavors.
SOE with moderate taste
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Fire Phoenix Manor, a Costa Rican coffee producing country, has many excellent coffee producing areas.
There are many excellent producing areas in Costa Rica, and the high-quality producing areas of Costa Rica have a common understanding of quality, that is, it requires the use of mature coffee fruits to ensure the production of high-quality coffee. Generally speaking, a large amount of water is used in the post-processing of picked coffee fruit, but the advanced production equipment in Costa Rica saves the use of water resources to the greatest extent.
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