Introduction to the grinding scale for the flavor description of El Salvador Pacamara coffee beans and the characteristics of varieties
Introduction to the Grinding scale of Pacamara Coffee Bean
Interspecific hybridization between Arabica and Robusta stout bean (Interspecific Hybrid)
Timor (Tim)
Kadim (Catimor)
Ikatu (Icatu)
Ruyilu 11 (Ruiru 11)
Qiangzhuogili (Chandragiri)
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.
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Introduction to the regional treatment method for the characteristics of flavor and taste varieties in Costa Rica Huangmi Coffee Manor
The characteristics of flavor and taste varieties in Costa Rica Yellow Honey Coffee Manor Regional treatment method Coffee was introduced to Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with an output of 1700 kg per hectare. Costa Rica has a population of only 3.5 million, but there are 400 million coffee trees, and coffee exports account for 25% of the country's total exports.
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El Salvador boutique coffee is concentrated in Santa Ana in the west and Charantan fruit volcanic rocks in the northwest.
The beans are small, neat and round. Ethiopian sun beans are generally G3--G5, but the beans are G2, equal to the grade of washed beans. Although there are still a few defective beans, they are commendable compared to the sun beans of Harald and Sidamo. The 2015 sun Yega snow caffeine has appeared in the G1 grade, surpassing the G1 washing in terms of quality and sales. This bean is baked
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