Salvadoran coffee features Salvadoran coffee flavor
El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee, and divided into three grades according to elevation: SHB (strictly high grown)= high, HEC (high grown central)= medium high, CS (central standard)= low; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified Institute of America.
Flavor: balanced taste, excellent texture
Recommended baking method: medium to deep, with multiple uses
Top quality beans: Salvador SHB
Taste characteristics: acid, bitter, sweet mild moderate.
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The overall flavor is introduced by balanced Latin American coffee flavor, characteristics, taste and manor.
Latin America (Latin America) in 1721 French naval officer de Klee (Gabriel Mathieu de Clieu) experienced difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because at that time, France was under the reign of the Bourbon dynasty, and Elaraby was grown in Latin America.
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Costa Rican coffee flavor Costa Rican coffee producing area
The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee. Tarasu, located in the south of SanJos, the capital of Costa Rica, is one of the most valued coffee growers in the country. Tarrazu World
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