Black Coffee mild quality SHG Grade of Middle American Coffee at Ataisi Manor in El Salvador
Fine coffee is fresh coffee. Whether it's food or drink, the fresher the better, and so is specialty coffee. Coffee beans should be kept fresh before making fine coffee, including the preservation of roasted beans, and the coffee beans should be ground before making, which is also to retain its most original and best flavor. The hand-brewed coffee making method is such a way to make fine coffee, and it is also one of the coffee making methods that can best retain the original flavor of coffee. Fine coffee is good coffee and harmless to health. Unlike coffee made with inferior coffee beans, fine coffee uses high-quality coffee beans. Freshly made coffee is harmless to health. Drinking it in moderation is beneficial to the body and mind. Fine coffee has a rich and wonderful taste. Even if the coffee made with fine coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste feeling, if not, it cannot be called fine coffee.
Coffee cultivation in El Salvador is mostly smallholder, with farmers following traditional methods: almost 100 per cent shade cultivation. The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee.
Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste.
Salvadoran coffee is graded according to the altitude at which it is grown, with the highest grade being SHG:
SHG: Strictly High Grown-1200 meters above;
HG: High Grown-900 meters above;
CS: Central Standard-600 meters above.
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Introduction to Nicaraguan Coffee Los Congo Manor with delicate and smooth taste
Galagua coffee belongs to Central and South American style coffee, although the acidity is not very high, but it feels refreshing. The mellow degree is also not high, but the overall feeling is just right, neither thin nor too strong. To make it easier to accept. The taste of red wine can be vaguely felt in the shallow sour taste, which is also a major feature of Nicaraguan coffee. Although not like Kenyan coffee.
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Bolivia not only has a unique growing environment, but also has an excellent coffee variety Typica. In the past two hundred years, the main variety of coffee in Yanggas area is the ancient Tibica. Tibica coffee has a balanced and soft flavor, with lively aroma and rich sour taste. Unfortunately, the low production of Tibika and its poor disease resistance make Bolivia's
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