The rich flavor of Salvadoran coffee the manor area introduces Renas Manor.

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

That's all for Salvatore's introduction, so let's go back to the original topic: What surprised me?

The first Salvadoran to drink was washed beans, medium-light baked, warm and gentle, smooth in taste, sour and sweet mellow, and did not have too prominent flavor characteristics, so it did not leave too much impression. But the sun-treated Salvadoran flavor becomes very recognizable and stunning. After grinding, the dry aroma volatilizes a pleasant tropical fruit aroma, which is then steamed, extracted and finished, with a continuous aroma of jackfruit. As soon as the extraction is over, I can't wait to drink a mouthful. Strawberry, brown sugar, faint spice flavor, and then drink two mouthfuls. The creamy and smooth taste can be described by an advertising phrase-"Silky at the moment" haha. This country is a small producer of coffee, suitable for honey treatment and sun. On the whole, honey and sun treatments also gave El Salvador a new soul. Rich taste, moderate sour and sweet, chocolate rhyme, unique tropical fruit notes, people remember deeply El Salvador coffee accounts for 40% of the country's exports, picking period is generally in November, December and January to March of the following year. Green bean exports continue almost throughout the year. Coffee is produced in seven of the country's 14 departments, with chalatenango and santa ana in the north-west the most abundant. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, and bourbon coffee is usually grown at altitudes of 1062 - 1972 meters. El Salvador's unique mountainous river plateau terrain provides a suitable environment for the growth of Bourbon coffee. At the same time, El Salvador's suitable temperature and abundant rainfall and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans. Salvadoran coffee, like other typical island beans, is balanced, soft and good in texture