Introduction to the Flavor description characteristics of El Salvador Himalayan Coffee varieties

Introduction to the flavor of El Salvador Himalayan coffee

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.

The Himalayan Manor, located in Santa Ana, a famous producing area in the Apaneca Mountains at an altitude of 1500 meters, is one of the few estates managed by Aida Batlle. The main varieties planted are bourbon.

El salvador is a small country in Central America, adjacent to Guatemala and Honduras. Like its two neighbors, El Salvador is famous for its high-quality coffee. One of the more famous varieties in El Salvador is the natural string coffee found in El Salvador, the Pacamara species (pacamara), which is a string of Pacas and Maragogype (elephant beans), which inherits the size of elephant beans and is burly. Salvadoran coffee is famous for its soft acidity. It tastes clean, sweet and mellow. Whether it is drunk alone or mixed together, it is a good coffee.

Siberia Estate is a historic farm in the province of Santa Ana in the northwest of El Salvador. The history of coffee cultivation dates back to 1870.

The wet aroma has obvious floral aroma, soft acidity, similar to summer plum soup in summer, lemon and orange peel taste, and the mellow degree of coffee can be clearly felt in the mouth. like many beans in Central and South America, there is an obvious taste of cocoa in the back, and you can obviously feel the sweetness after swallowing.