Description of washing and sun-drying flavor of Salvadoran coffee beans quality characteristics of honey treatment an introduction to the manor processing factory

Introduction to the description method of Salvadoran Coffee washing Flavor

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%.

The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900kg per hectare today.

In addition, the government imposed an additional 15% tariff on exported coffee in 1986, that is, an additional 15% in addition to the existing 30% tax. Taxes, together with unfavorable exchange rates, have greatly reduced the export of coffee and the quality of coffee.

The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agricultural production, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.

Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.

Salvadoran coffee

Flavor: balanced taste and good texture

Recommended baking method: moderate to deep, with a variety of uses

Top quality beans: El Salvador SHB

Taste characteristics: sour, bitter, sweet mild and moderate.

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 (strictly high grown) = highlands, HEC (high grown central) = mid-highlands, and CS (central standard) = lowlands. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (Organic Certified lnstitut eof America).