Salvadoran Coffee with Fruit and Wild flavour Renas Manor in the Santa Ana Volcano area

This coffee has a strong fruity flavor, from dry land, raisins, melons, dried bananas, malt syrup and wild honey to a hint of tobacco. We can feel a very strong, rustic syrup aroma, rich spice flavor, with the feeling of sweet wine when it is deep baked. This must not be like the washed Salvadoran coffee you've tasted before! The cup test guarantees: strong fruit flavor, thick texture, simple sweetness, taste like sugar grains. I would like to use a harsher word: is this a bit too much? This word seems to be more appropriate. Ripe melon, dried banana, peach and mango flavor, this is like a fruit treasure pot. The sweetness is obvious, ending with a rustic flavor and a chicory aftertaste. The deep baking revolves around the taste of semi-sweet chocolate, accompanied by the complex flavors of a variety of fruits, but it provides more background than highlighting one flavor. With low acidity, a typical Salvadoran flavor shifts to the overall bass range. I found that this coffee can be roasted in a wide range of roasting levels according to personal preferences. Shallow baking can better reflect the fruit flavor. If you like natural coffee, you can't be wrong about the degree of roasting.

I have never seen sun-dried beans in the American continent before, and the expectation is self-evident when I have the privilege of touching this coffee for the first time.

SWEET MARIA of the United States has some information about tanning El Salvador: this coffee is part of our transparent pricing program for direct farm trade. This is sun-tanned coffee from a coffee producing area that originally used water washing. We used to have natural Salvadoran coffee, but I still have reservations about the use of tanning in this area, because this area may not have ideal weather conditions for tanning. Harald is ideal for tanning, as is Yemen, but El Salvador? Sun drying requires picking ripe red coffee fruit, then removing the skin and letting the flesh ferment off (or simply peel off by machine), and the whole red coffee fruit is laid out and dried. This batch of coffee beans is processed at the FINCA EL MANZANO processing plant and gets the whole coffee "cake" in a reasonable time, and they follow the drying work as the beans roll in the GUARDIOLA coffee dryer. You can see the brown dried coffee pods in the picture, and the coffee in these pictures is the batch of coffee beans taken in February this year. As a result, they produced a good batch of natural coffee beans with fruit and wild flavor, without any mildew and steaming flavor. If you haven't tried, the difference between tanning and washing is quite dramatic.