Introduction to the producing area of the flavor description method of Salvadoran coffee washing method
El Salvador coffee beans
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).
The water washing method consumes too much water and causes serious pollution, so the semi-washing method is produced, which means that the coffee fruit first removes the defective floating fruit through the sink, then removes part of the colloid layer, and then washes it for an hour. Due to the short time of soaking and fermentation, pectin is still left on the bean shell. At this time, the coffee beans are spread in the sun to dry. Semi-washed coffee not only has the consistency and sweetness of sun beans, but also has the cleanliness and softness of washed beans, making the coffee taste better. In the early 1990s, guerrilla warfare greatly damaged the country's national economy. Coffee production dropped 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
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Introduction of Starbucks Sumatra Coffee Bean semi-washed Flavor Price Manor
Washing is the most technical way to pick up beans, and the quality of coffee is ensured through multiple sieving procedures. First move the red fruit and half-green and half-red fruit that have sunk into the sink into a large or medium-sized pulp screening machine (PulpingMachines). It is so cleverly designed that the mechanical force presses the fruit against one side of the sieve hole, which is exactly the size of the pod (coffee wrapped in sheepskin).
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Introduction to manors of Burundian coffee beans in taste producing areas
Burundian coffee beans introduce the coffee collected by coffee farmers, wash it with traditional water, soak the fruit in a sink and wash it, place it on the scaffolding and dry it every day. The coffee beans are almost full of defective beans, the size is equal to the water content, and after roasting with high maturity, the bean noodles show a bright baking color, the taste is wild, and the strong taste and fragrance are retained.
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