Introduction to El Salvador Mercedes Coffee Bean Flavor description, quality characteristics and Taste Manor
Introduction of Salvadoran coffee beans
Is the perfect dark horse of SOE (single product concentrate).
In 2011, COE scored a good score in 2012.
It has also become the favorite producing area of 2014 WBC American champion Laila Ghambari.
In the competition, all the beans from El Salvador were used to make espresso, creative coffee and so on.
Country: El Salvador
Manor: Mercedes Manor
Producing area: Apaneca Ilamatepeque Mountains-Santa Ana Volcano
Grade: SHG
Treatment: washing
Altitude: 1500 m
Variety: bourbon
Flavor: sugarcane sweet, ripe fruit sweet, honey
Rodrigo believes that any unnatural cultivated substance will affect the quality of coffee.
So they minimized the use of all chemicals when growing coffee.
In addition, in order to ensure the quality of coffee, they only harvest ripe fruits.
Immediate treatment of raw beans and control of the most suitable washing and fermentation time
Use the best way to deal with raw beans that are washed or tanned.
Thanks to years of hard work, the manor has increased its planting capacity by twice as much as before.
Also because of the care of coffee cuisine.
Inherited by the landowner Juan Carlos Rodrigo (Juan Carlos Rodriguez) in 1962
The soil here is fertile and full of various mineral nutrients.
It is a valuable coffee growing condition in the Santa Ana volcano area.
After Rodrigo, the owner of the estate, inherited his mother's coffee farm.
He chose to plant 100% bourbon.
More committed to careful control of the whole planting process.
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Except for Ethiopia, the origin of Arabica, the mutants or mixed-race varieties cultivated or found in Central and South America, India and East Africa are mainly Tibica and bourbon, and the genetic complexity is much lower than that of Ethiopia. this is the main reason for the weak physique and poor disease resistance of Arabica outside Ethiopia. In addition, the biggest common ground between bourbon and Tibica
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