Fragrant and pure Salvadoran Mercedes coffee beans flavor description treatment quality characteristics and taste
Introduction of Salvadoran coffee beans
El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. The top 10 cup tests in recent years almost all come from these two producing areas, with an elevation of 9-1500 meters above sea level, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, du Laai and Kaddura accounted for only 3%
In 1742, coffee was introduced to El Salvador from the Caribbean (1740).
In the mid-19th century, El Salvador's original export pillar Indigo (one of the dyes) received a gradual decline in the development of synthetic dyes in Europe, and coffee gradually became the main export product under the guidance of the government.
In 1856, the first 693 bags of coffee beans were shipped to Europe. Europe was El Salvador's chief coffee customer until World War II, which was replaced by the United States after World War II.
In the 1970s, El Salvador produced a record 350000 bags of coffee. With the intensification of the civil war, the coffee industry was in turmoil.
Coffee production in El Salvador was once affected by domestic political instability. In 1992, the parties signed a peace agreement and the civil war was suspended. The coffee industry began to recover.
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 lingering feel of the coffee in the mouth gives the coffee a deep taste, with a long aftertaste. The coffee beans from this estate are washed at Mauricio Salaverria's El Divisadero processing plant in Ataco, and then evenly dried in an African elevated trellis with the help of sun and ventilation. Following the career of his parents and grandparents, Mauricio has been associated with coffee since childhood, especially focusing on the characteristics of Salvadoran coffee grown with boutique coffee:
Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
★: general
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Introduction to the grinding scale of the variety characteristics of the method for describing the flavor of Nicaraguan boutique coffee
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