Introduction to the overall soft flavor description of Salvadoran Himalayan coffee and the characteristics of grinding degree

The only advantage brought by the Salvadoran state is that the farmers' fields are barren and fail 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 shading methods of 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 grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

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.

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.