Introduction to the Variety characteristics of the Flavor description treatment method of El Salvador Himalayan Coffee Manor

Formerly known as "San Salvador" and "Bahia". An important natural deep-water port on the Atlantic coast of Brazil, the capital of Bahia state. It is located on the east bank of Todos (Santos) Bay. With a population of 3459377 (as of August 1, 2010), it is the eighth largest city in Brazil. The ancient city, one of the oldest cities in Brazil, was founded in 1549, and the first churches were built by Jesuit priests in 1549. El Salvador was the capital of Brazil until 1763. It is a comprehensive industrial and commercial city. Oil is produced in the nearby Kandyas oil field. Industries include petroleum refining and petrochemistry, automobiles, food, tobacco, textiles, shipbuilding and so on. There are well-developed land and sea transportation and airports on the outskirts of the city. The port is open and deep, can berth ocean-going ships and super oil tankers, and export textiles, tobacco, coffee, oil and so on. The urban area is built on a peninsula extending into the Atlantic Ocean, divided into high and low cities, with lifts and cable cars connected. Multi-colonial buildings and churches, as well as universities and museums. With beautiful seaside scenery, the resort city of El Salvador has a large number of 16th century buildings and religious buildings, many of which are decorated with 17th and 18th century carvings and many stripes made of colored mud. reflects the characteristics of the colonial period. Its overall characteristics are described through a forest of monuments and consistent ideas. All this shows that El Salvador is a famous example of a city with a suitable structure for a colony.

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (AztecMayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained when the aroma is not too strong.

Salvadoran coffee-coffee from hot springs

Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB= Highlands, HEC= medium Highlands, and CS= lowlands.

El Salvador's unique high-grade variety Pacamara, Pacamara is a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador and a hybrid with the giant bean Maragogype, a sudden variant of the Tibica species found in Brazil.

The interesting thing about Christmas farm coffee is that its refining method is secret, using mineral-rich hot spring water to process raw coffee beans. The farm is located in fertile volcanic soil and rich in natural hot spring water, so it is all used in raw bean processing; there are many coffee gardens in the world, but this method is rare.

"Salvadoran coffee beans | w.kaf.name Salvadoran coffee refers to the coffee bean text teacher from El Salvador, a small country in South America."

A supplementary note about this hot spring: 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 is 32 degrees 34 degrees at the sixth hot spring pool. Then use the cooled hot spring water to process raw coffee beans. This hot spring water keeps flowing all the year round. Local people drink this hot spring water. It has a pH of 8.02 and contains ingredients that make coffee sweet.