Introduction to the characteristics of Salvadoran Coffee Flavor Manor with mild and moderate sweetness

El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. The top 10 cup tests in recent years almost all come from these two producing areas, with an elevation of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pacamara, Dulaai and Kaddura accounted for only 3% overall Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has a beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth makes the coffee have a deep taste, and the long finish should not underestimate the coffee production of El Salvador. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the Salvadoran country was that the farmers' fields were barren and failed to catch up with the most popular Katimo exposure train in the past two decades, thus preserving the ancient varieties of bourbon and Tibica, that is to say, El Salvador still uses the most traditional shade planting, which is of positive significance to the aroma of coffee. In 2005, the Salvadoran mixed-race variety Pacamara boasted in coe, which confused many international cup testers and did not know how to score it. It never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee. El Salvador Coffee ranks side by side with Mexico and Guatemala as the producer of Asa and Merdo, and is fighting for the first or second place 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).