Aroma of El Salvador Mercedes Manor Coffee Flavor description Grinding degree Taste characteristics
Coffee fields are endless, and most of them are harvested mechanically to meet economic benefits. When 75% of the coffee fruit in the coffee garden turns red, the mechanical harvesting is started, followed by the same pre-operation of washing, which is transferred to the sink to remove the floating beans, sifting out the sunk beans, and then using a large pulp sifter to remove the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: instead of moving the sticky pods to a tank for fermentation, they are moved to an outdoor drying field. Due to the dry climate in Brazil, the sticky pectin on the pods hardens in about a day. Then use a lot of manpower to turn up and down, so that the pod evenly dry inside and outside, so as not to regain moisture and stink, about two to three days with the help of sunlight and dry climate natural forces, the pod can reach a certain degree of dehydration. Then further drying in a dryer to reduce the moisture content to 10.5--12%, and then storing the pods in special containers for about ten days, further ripening, in order to stabilize the quality, before export and then grinding off the sheepskin (i.e. pods), take out the coffee beans, graded packaging.
Located in Santa Ana, a famous production area in the Apaneca Mountains at an altitude of 1500 meters, Himalaya Manor is one of the few manors managed by Aida Batlle. Bourbon is the main variety cultivated, Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. In recent years, almost all of the top ten in the cup test come from these two producing areas at an altitude of about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%), and mixed Pacamara, Duraai and Kadura account for only 3%.
The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee.
Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste
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Round taste Nicaragua Los Congo Estate Coffee Flavor Description Grind Features Price Introduction
Providence Manor is located in Dipilto and grows coffee on 10 plots above 1350 meters above sea level. When the current owner Misael Sauceda Olivera inherited from his father, only two plots were planted and developed. Then he acquired the land from the neighbors and increased it to the present scale. Under the efforts of the owner Misael Sauceda Olivera, Providence Manor has entered many times.
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Introduction to the characteristics of the grindness and taste of the coffee produced in Nicaragua's Tianyi Manor with a bitter aftertaste.
Nicaraguan coffee Nicaragua coffee flavor characteristics: moderate acidity, fragrant and delicious. Nicaraguan coffee of high quality is in the forefront of coffee beans in the world and enjoys a good reputation. Its particles are moderate in size, mild in taste and very aromatic and mellow. Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east
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