Wen Runping and smooth entrance of El Salvador Renas Manor Coffee Flavor description Grinding Variety

Savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃. The annual precipitation is more than 1800 mm in mountain areas and about 1000 mm in coastal areas. The rainy season is from May to October.

Don't underestimate El Salvador's coffee production. 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 Pacamara boasted in coe, which confused many international cup testers and did not know how to score it. It was never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee.

Central American countries generally distinguish quality grades by altitude, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is graded by altitude. At high altitudes, due to the cold climate and slow coffee growth, the density of raw beans will be higher, the hardness will be stronger, the unique acidity of Arabica will be better, and of course the better the quality will be. Therefore, the higher the altitude of coffee growth, the better the flavor, on the contrary, the lower the altitude, the higher the temperature, the faster the growth rate, the lower density, the lower hardness and the worse quality of raw beans.

So much for the introduction of Savaldo, so let's go back to the original topic: what surprised me?

The first El Salvador to drink is washed beans, medium-shallow baked, warm and gentle, smooth entrance, sour and sweet mellow thickness are very regular, do not have too prominent flavor characteristics, so do not leave too much impression. But the flavor of tanning El Salvador becomes very recognizable and amazing. After grinding, the dry aroma gives off a pleasant tropical fruit aroma, followed by steaming, extraction, and until the end, a steady stream of jackfruit aroma. As soon as the extraction is over, I can't wait to take a sip. Strawberries, brown sugar, faint spices, and then two more sips, the creamy taste can be described with an advertising phrase-"silky at the moment." . This country is a small coffee-producing country, which is very suitable for honey treatment and solarization. On the whole, honey treatment and sun treatment have also given a new soul to El Salvador. The long-lasting taste is rich, sweet and sour, chocolate, unique tropical fruit notes, let people remember deeply.