Flavor description of Savaldo Coffee Bean introduction of varieties with taste characteristics of manor name and producing area

Introduction to the characteristics and Flavor of Salvadoran Coffee

Famous representative coffee: El Salvador (El Salvador)

El Salvador, with its upland topography, is the smallest country in Central America, flanked by Guatemala and Honduras. Because there are two parallel mountains in the country, the volcanic soil is rich in minerals, and this special geographical environment makes El Salvador suitable for growing coffee.

The coffee tree in El Salvador is Arabica, which is mainly divided into Bourbon and Pacas. Its coffee is light, aromatic, pure, slightly sour and has a refreshing and even taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. It can be divided into three grades according to the altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).

By far the best coffee brand in Savaldo is Pipil, the Azbec Mayan name for coffee, which has been approved by the American Society for Organic Certification (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best origin of the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained and not very fragrant.

In addition, it is worth mentioning that El Salvador produces a hot spring coffee, named because of the use of hot spring water for washing treatment, its special and supple sour taste and sweet smell is very charming, because the low yield makes the unit price quite high, is its very characteristic 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 producer.