Very soft; pure El Salvador Renas Manor coffee flavor description method mouth

The city of El Salvador has a large number of 16th-century buildings and religious buildings, many of which are decorated with 17th-and 18th-century carvings and stripes made of colored mud, reflecting the characteristics of the colonial period. Its overall characteristics are described through a forest of monuments and consistent ideas. All this shows that El Salvador is a famous example of a city that is structurally suitable for colonies.

There are also buildings and dwellings of different styles built in the next two centuries. The city of El Salvador was an important meeting place of European, African and North American civilizations in the 16th and 18th centuries, and it was also a model for the successful transplantation of Renaissance urban architecture to colonial cities. Bahia culture originated from the African slave culture at that time, and the traditional music, dance, art, food and living habits of Africans can be found and seen in Bahia. In the square of El Salvador, black women can often be seen knitting small braids for non-black girls, and some black people are selling black jewelry, musical instruments and blankets. Various activities bring a strong sensory stimulation to tourists from other places. Today, the ancient city is still the center of the development and spread of Brazilian black culture. If you are lucky, you will have a chance to see the mysterious Candomble religious ritual.

In El Salvador, the coffee beans rich in the Kuskabapa region are the best, slightly lighter, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara, a hybrid of Pacas coffee and Marago Rippi coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, but not very fragrant

Coffee fields are endless, and most of them are harvested by machinery, which is in line with economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. For about two to three days, with the help of the natural forces of sunlight and dry climate, the pods can achieve a certain degree of dehydration. Then further dry with a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days to further mature, in order to stabilize the quality, remove sheep skins (pods) before export, remove coffee beans, and pack them in stages.

The Himalayan Manor, located in Santa Ana, a famous producing area in the Apaneca Mountains at an altitude of 1500 meters, is one of the few estates managed by Aida Batlle. The varieties planted are mainly bourbon, El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest, and the top 10 cup tests in recent years almost all come from these two producing areas, with an elevation of about 9-1500 meters above sea level. mainly bourbon (68%), followed by Pacas (29%), mixed-race Pacamara, Duraai and Kaddura accounted for only 3%.

The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has 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 gives the coffee a deep taste and a long finish.