Flavor and taste of Salvadoran Coffee Manor introduction to the species of Salvadoran coffee beans in Renas Manor
Market for Salvadoran coffee:
The best Salvadoran coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.
In 1990, the Government of El Salvador privatized some coffee export industries, hoping to increase the income rate of coffee in the export market. The characteristics of Salvadoran coffee:
Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
★: the general origin of coffee in El Salvador:
Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (OrganicCertifiedlnstituteofAmerica). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to SantaAna, which is close to the border with Guatemala. Parkmara coffee is full-grained, but not very fragrant
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Introduction to the Manor Flavor of Coffee producing area in Honduras
For coffee production, the geographical conditions of Honduras are no less than those of its neighboring coffee-producing countries such as Guatemala and Nicaragua. There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60% of the total coffee production in Honduras. In the coffee garden, because the planting land belongs to
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Introduction to the taste and flavor of Rwandan coffee Lute Xilo producing area in the western province of Chimmel Manor
Rwandan coffee beans are produced in the Vrunga Mountain Mountains in western Rwanda, with an elevation of 1600-2200 meters above sea level, making it an ideal producer for high-quality coffee. Bean shape: slender but full, round and dense. Flavor: soft and fragrant. The fragrance is rich and full, penetrating through the heart and lungs, bringing back endless happiness, at the same time refreshing, clear, fresh feeling, its sour taste is very low, suitable for single product or
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