Introduction to El Salvador Coffee Flavor and Taste

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 1060 mi 1970 m. 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 Central American coffee, Salvadoran coffee is well-balanced, soft and good in texture.

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 earliest drink in El Salvador is mostly washed beans, medium-shallow baked, warm and gentle, smooth entrance, sour and sweet mellow thickness appears to be moderate, and does not have too prominent flavor characteristics, so it does not leave 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, strawberry, brown sugar, faint spice, and then two more sips. The creamy taste can be described with an advertising phrase-- "silky at the moment." .