Introduction to the flavor and taste of Salvadoran coffee manor characteristics of Salvadoran coffee beans

The Republic of El Salvador, located in the north of Central America, is the most populous country in Central America. The country is bordered by Honduras to the north, the Pacific Ocean to the south and Guatemala to the northwest. The national economy is dominated by agriculture, and the main crops are coffee and cotton. El Salvador is also one of the birthplaces of ancient Mayan culture, with not only distant culture, but also beautiful scenery such as volcanoes, plateau lakes and beaches along the Pacific coast.

The topography here is mainly mountainous and plateau, with many volcanoes. Savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃, and the annual precipitation is more than 1800 mm in mountainous areas and about 1000 mm in coastal areas. Rich in water resources, short and swift rivers, volcanic lakes

Central American countries generally distinguish quality grades by altitude, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is graded by altitude. At high altitudes, due to the cold climate and slow coffee growth, the density of raw beans will be higher, the hardness will be stronger, the unique acidity of Arabica will be better, and of course the better the quality will be. Therefore, the higher the altitude of coffee growth, the better the flavor, on the contrary, the lower the altitude, the higher the temperature, the faster the growth rate, the lower density, the lower hardness and the worse quality of raw beans.

So much for the introduction of Savaldo, so let's go back to the original topic: what surprised me?

The first El Salvador to drink is washed beans, medium-shallow baked, warm and gentle, smooth entrance, sour and sweet mellow thickness are very regular, do not have too prominent flavor characteristics, so do not leave too much impression. But the flavor of tanning El Salvador becomes very recognizable and amazing. After grinding, the dry aroma gives off a pleasant tropical fruit aroma, followed by steaming, extraction, and until the end, a steady stream of jackfruit aroma. As soon as the extraction is over, I can't wait to take a sip. Strawberries, brown sugar, faint spices, and then two more sips, the creamy taste can be described with an advertising phrase-"silky at the moment." . This country is a small coffee-producing country, which is very suitable for honey treatment and solarization. On the whole, honey treatment and sun treatment have also given a new soul to El Salvador. The long-lasting taste is rich, sweet and sour, chocolate, unique tropical fruit notes, let people remember deeply.