Introduction to the taste and taste of Salvadoran coffee with balanced taste
Salvadoran coffee
Flavor: balanced taste, excellent texture
Recommended baking method: medium to deep, with multiple uses
Top quality beans: Salvador SHB
Taste characteristics: acid, bitter, sweet mild moderate.
El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictly high grown)= high ground, HEC (high grown central)= medium high ground, CS (central standard)= low ground; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified lnstitut eof America.
Unique, mild Salvadoran coffee
El Salvador is one of the small countries in Central America and has a very dense population. Its coffee flavor is characterized by excellent balance.
Salvadoran coffee beans| w.kaf.name El Salvador coffee refers to coffee beans produced in the small country of El Salvador in South America.
Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported to Germany from January to March after 35% of the extra hard beans.
In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990 - 1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave their estates. The shortage of funds has caused coffee production to plummet, from 1200 kilograms per hectare in the past to less than 900 kilograms per hectare today. In addition, in 1986 the Government imposed an additional 15 per cent duty on coffee exports, i.e. 15 per cent on top of the existing 30 per cent tax. Taxes, combined with unfavourable exchange rates, severely reduced coffee exports and, with them, quality.
The government finally recognized coffee's enormous role in the national economy, such as employment, foreign exchange and agricultural development, so in 1990 it privatized part of the coffee export industry in the hope of increasing the availability of coffee in export markets. This coffee has a strong fruit flavor, ranging from dried land, raisins, honeydew melon, dried banana, maltose syrup and wild honey, and a slight tobacco flavor. We can feel a very strong, rustic syrup aroma, rich spices, when deep baked with liqueur feel. This certainly isn't like the washed Salvadoran coffee you've tasted before! Cup test guarantee: strong fruit flavor, thick texture, rustic sweetness, taste like sticky sugar particles. I would like to use a harsher term: Is this a bit too much? This word seems more appropriate. Ripe melon, dried banana, peach and mango flavours
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Introduction of Santa Barara Manor, a coffee farm in Honduras located in the north of Central America
Medium or shallow acidity, giving the impression of obvious but not strong. Sometimes it has a beautiful floral or fruity aroma (generally speaking, beans produced in different regions and at different elevations have different performances). It is not at all associated with the unrest of the country. Bitterness and obvious sweetness. The overall taste of Honduran coffee is balanced, sour and bitter are not so strong, between the two
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Most of them are washed and treated with Rwandan boutique coffee Chimere Manor to introduce the Lute Xilo producing area in the western province.
Most of the coffee in Rwanda is washed. The water washing method will first wash and flotation the ripe coffee fruit, then remove the exocarp, pulp and part of the pectin layer, then send the coffee into the fermentation tank, remove the remaining pectin layer and then send it to the drying ground for drying treatment, so that the water content reaches about 13%. The coffee in the picture above is placed in an African shed to dry.
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