Introduction to the Manor of Grinding characteristics of El Salvador Pacamara Coffee Bean Flavor description method
El Salvador coffee beans
The general environment is unfavorable, and far-sighted coffee farmers are still trying to find a niche in flavor and variety. Sa's output and land area are still unable to compete with neighboring countries such as Guatemala, Honduras, and Nicaragua, and cannot compete for market share at a low price by increasing production. They can only distinguish the market by going out of their own characteristics.
Since 2000, after carefully analyzing the international market, Kang decided to use the main bourbon species as the revitalization plan for the coffee industry, and at the same time joined the excellent Cup Coffee Competition in 2003. These two decisions brought a glimmer of life to SAC coffee, invigorated the market and improved visibility, establishing El Salvador's well-known coffee varieties: bourbon and Pacamara.
Don't underestimate El Salvador's coffee production. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the Salvadoran country was that the farmers' fields were barren and failed to catch up with the most popular Katimo exposure train in the past two decades, thus preserving the ancient varieties of bourbon and Tibica, that is to say, El Salvador still uses the most traditional shading method to plant coffee, which is positive for coffee flavor. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.
El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%. Name: Nicaraguan Coffee Bean Los Congo Manor 2011COE runner-up Manor Pacamara species
Guojia: Nicaragua / Nicaragua
Production area: new Segovia / Nueva Segovia
Name of the farm: Los Congo Manor / Los Congos Estate
Farmer: Rene. Martin
Sea pull: more than 1550m
Variety: Pakamara Pacamara
Raw bean treatment: washed and dried in the patio
Net content: 227 grams (half pound)
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Coffee made in Yunnan, China, from planting to picking cycle
Coffee planting method introduces coffee drying method (1) drying method: also known as natural drying method, the fruit is spread out in the open-air sun field and dried in the sun. To avoid uneven drying or fermentation, it must be stirred at the right time. The bright red fruit like a log cherry will turn black after a week in the sun, and the skin and flesh will become hard and easy to take off. At night, cover with a tarp to block the night dew and dry it smoothly.
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Round and thick Brazilian Yellow bourbon Coffee Bean Flavor description method Grinding characteristics Variety production area introduction
Brazilian coffee beans Datra Manor specially selected yellow bourbon coffee, different from the general monotonous flavor of Brazilian beans, this product has excellent acidity, in addition to the nutty aroma accustomed to Brazilian beans, but also has lemon and fruit aromas, complex and charming flavor, absolutely break the impression of Brazilian beans. The throat rhyme has the gentle return of a thick, long cashew nut peculiar to Huang bourbon.
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