Overall soft, slightly sour Salvadoran coffee flavor description baking degree treatment method to record taste yield
El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai 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.
El Salvador's coffee accounts for 40% of the country's exports, and it is usually picked in November, December and January-March of the following year. The export of raw beans lasts almost all year round. Coffee is produced in seven of the country's 14 provinces, with the largest number in the northwestern provinces of chalatenango and santa ana. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, which usually grows at an altitude of 1062 Mel 1972 meters. On the other hand, El Salvador has a unique mountain, river and plateau, which provides a suitable environment for the growth of bourbon coffee. At the same time, El Salvador's suitable temperature, abundant precipitation and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans. Like other typical island beans, Salvadoran coffee is balanced, soft and good in texture.
Coffee variety
The civil war caused chaos and affected economic development, but ironically allowed the ancient coffee to be preserved, and the situation was so chaotic that coffee producers in El Salvador failed to catch up with the renewal of coffee varieties in Central and South America.
El Salvador produces 100% Arabica coffee, of which 68% is Bourbon, Coffea arabica var. Bourbon), 29% Pacas, other varieties including Pacamara,Caturra, etc.
The Pacas variety, first discovered in El Salvador in 1949, is a natural hybrid between bourbon and Catura.
The variety Pacamara, which was artificially bred by pacas and maragogipe (or maragogype), was first bred in 1958 (1954). Pacamara species is a rare artificial breeding of excellent varieties, blue is better than blue, perfectly inheriting the advantages of the mother plant, both the excellent taste of pacas species, raw bean granules also inherited the large size of malagogipe. The Pacamara species is thought to be the result of the pursuit of large Arabica species.
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Introduction to the method of brewing Coffee in Crystal Mountain, Cuba, the characteristics of varieties and characteristics of manor production area
Cubans began to make their own coffee at home. Almost every household has a mocha pot for coffee, which is the most commonly used coffee pot for Cubans. Unable to enjoy the full-bodied espresso in the coffee shop, Cubans try to imitate the taste of espresso with a mocha pot at home. After making coffee, Cubans will add a spoonful of coffee and beat it with brown sugar.
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Dry aromas are full of chocolate, with aromas of hazelnut and cocoa. The wet aroma also has the smell of chocolate, accompanied by the smell of orange peel. Under the baking degree of city+, the bright lemon fruit acid and long cocoa aftertaste is very wonderful. Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor, bright sour taste, and rising bright fruit acidity, which is customary in Central America.
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