El Salvador Coffee Manor El Salvador Coffee Flavor introduction of boutique coffee in El Salvador coffee producing areas
El Salvador's coffee accounts for 40% of the country's exports, and it is usually picked in November, December and January-March of the following year. The export of raw beans lasts almost all year round. Coffee is produced in seven of the country's 14 provinces, with the largest number in the northwestern provinces of chalatenango and santa ana. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, which usually grows at an altitude of 1062 Mel 1972 meters. On the other hand, El Salvador has a unique mountain, river and plateau, which provides a suitable environment for the growth of bourbon coffee. At the same time, El Salvador's suitable temperature, abundant precipitation and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans. Like other typical island beans, Salvadoran coffee is balanced, soft and good in texture.
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
Top quality beans: El Salvador SHB
Taste characteristics: sour, bitter, sweet mild and moderate.
Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = lowlands. 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).
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Peruvian coffee flavor and taste Peruvian organic coffee boutique coffee beans Peruvian coffee beans
Peru is also a big coffee producer. Up to 98% of Peruvian coffee is grown in forest areas, and most producers are small farmers. Coffee is high-quality and balanced and can be used for mixed drinks. Peru has good economic conditions and a stable political situation, thus ensuring the good quality of coffee. In the mid-1970s, Peru produced about 900000 bags of coffee a year, and then continued.
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The taste of clean and meticulous Cuban crystal coffee introduces Cuban boutique coffee.
In Cuba, most of the coffee beans are picked by hand. Coffee beans are picked about every half a month during the ripening period. During or after picking, coffee beans are classified and those immature and bad beans are removed to ensure the quality of the coffee. Cubans usually deal with coffee beans in two ways: sun exposure and water washing. Sunbathing is the easiest,
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