Introduction to the characteristics of flavor description treatment method for roasting degree of raw and ripe beans of El Qomolangma coffee
Country of production: El Salvador
Agricultural garden name: Saint saliva farm production period: 2006 / 2007
Defect specification: 6 defects / 300g size specification: more than 18 mesh 95%
Pacamara, a variety of coffee trees, is a hybrid of Bourbon and giant beans.
Flowering period: April to May harvest time: December to March
Other: the processing method is completely washed, 100% natural drying, the origin standard is 1250m-1350m, there is JAS certification (organic certification).
Personal taste: use utensils: HARIO V60 hand filter cup, Philharmonic pressure. Smooth taste, balanced taste, obvious late acidity, slight chocolate aroma, obvious taste changes. This kind of bean is suitable for friends who try high-quality beans for the first time.
The water temperature of the source is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature at the sixth hot spring pool is 32-34 degrees, and then the cooled hot spring water is used to process raw coffee beans.
This hot spring water keeps flowing all the year round. Local people drink this hot spring. Its PH value is 8.02. It contains ingredients that make coffee sweet. Santa Teresa (Christmas Hot Spring) processing plant uses 100% geothermal energy, and the water used to wash coffee is also 100% hot spring mineral water. The interesting thing about the hot spring coffee in Christmas Garden is that its refining method is secret. Hot spring water rich in minerals is used to process raw coffee beans. The location of this farm is rich in volcanic soil and rich in natural hot spring water, so raw beans are all processed with this natural hot spring water; there are many farms in the world that grow coffee, but this method is still rare. It is called hot spring coffee because of its special washing method, and all of its raw beans are processed using local natural hot spring water. This kind of coffee is called "Onsen" coffee by the Japanese. Onsen refers to hot springs in Japanese and is very popular in Japanese hot springs. So needless to say, the biggest market for this kind of hot spring coffee is Japan.
Hot spring coffee comes from El Salvador's unique high-grade variety Pacamara, a hybrid of Pacas Pacas (a sudden variant of bourbon found in El Salvador) and giant bean Maragogype (a sudden mutation of Tibica found in Brazil).
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