Introduction to the description of the flavor of boutique coffee in El Salvador Himalayan coffee producing area

Product name: El Pacamara SHG Micro batch

El Salvador SHG Gourmet Pacamara

Grade: SHB

Manor: Ataisi Manor

Coffee variety: pacamara

Planting altitude: 1800m

Soil: volcanic soil

Treatment method: washing and fermentation, sun drying

Harvesting method: manual harvesting

Harvest year: January 2015

Flavor: Apple, nut chocolate, passion fruit sweet and sour, cream chocolate, strawberry finish, nuts, thickness and grease feel excellent

This coffee is unique and even strange, but it is excellent. Produced in the Santa Ana volcano area, the volcanic ash landscape and excellent altitude determine the excellent quality of this coffee. The nose is very dry, with intense aromas of semi-sweet chocolate and cocoa. Wet aromas with aromas of chocolate and raisins. The palate is intense and intense, with aromas of cherry brandy and raisins and chocolate on the palate, with a long, spicy finish.

Dry aroma (1-5): 4.2

Wet aroma (1-5): 4.4

Acidity (brightness) (1-10): 8.6

Taste (layered) (1-10): 9.7

Taste (alcohol thickness) (1-5): 4.2

Aftertaste (residue) (1-10): 9.6

Balance (1-5): 2

Basic score (50): 50

Total score (maximum 100): 92.7

Strength / main attributes: high strength / fruit wine, raisins, chocolate, etc.

Recommended baking degree: city+ or full city+

Contrast: a coffee that is fierce, super complex and difficult to compare with other coffees