El Salvador coffee bean flavor taste manor area introduces Renas Manor Santa Ana Volcano area

The recommended beans are processed with mineral-rich hot spring water, because Salais Manor is located in fertile volcanic soil and rich in natural hot spring water, so the natural hot spring water is used in raw bean processing, the water temperature is 85 degrees, the hot spring water is backflowed to six different elevations of the pool, the temperature is 32-34 degrees to the sixth hot spring pool, and then cool the processed coffee raw beans. The treatment method is honey treatment, hot spring water flows continuously all the year round, its PH value is 8.02 and contains ingredients that can sweeten the coffee. There are many coffee farms in the world, but the use of this method is still rare.

After such a special process, coupled with good brewing techniques, after the entrance to the tip of the tongue is slightly acid, taste balance is good, think of clean and charming, naturally showing an elegant texture, like Guatemala and Costa Rica, El Salvador coffee is classified according to altitude, the higher the altitude, the better the coffee, according to the standard is divided into three grades, SHG (strictly high grown) Highland HGC (high grown central) Middle Highlands, CS (central standard) lowlands, native to the highlands, are large coffee beans of uniform size, fragrant and mild in taste, and the best variety is pipil, which is what the Aztec-Mayan (Aztec--Mayan) called coffee. It has been recognized by the American Organic Certification Society that El Salvador is one of the small countries in Central America, most of which are slopes, and there are many volcanoes in the mountains. The lava mountain composed of lava and volcanic ash has made El Salvador an ideal producing area for coffee. The coffee is light, aromatic, mellow and slightly sour, and its flavor is characterized by excellent balance. It is one of the specialties of Central America. The best baking degree is moderate and deep.