Introduction to the Grinding scale of Pacamara Coffee Bean processing Manor in El Salvador
Flavor and quality of coffee
El Salvador is a producer of high-quality commercial Arabica beans and is famous for its strict and effective quality control.
Since 2003, he has joined the COE competition.
With excellent ancient coffee, successfully entered the boutique coffee market.
Coffee flavor is related to the microclimate of the producing area. On the whole, Salvadoran coffee inherits the mild quality of Central American coffee. It is soft, slightly sour and has beautiful sweetness, so it is suitable for blending.
Boutique Salvadoran coffee can also be impressive, including some pacamara varieties, which show active acidity, layered and deep taste, and a long finish.
Coffee organization
UCAFES:Organization of coffee producity cooperatives of el salvador, accounting for 25% of the total output
UCRAPROBEX:Organization of Land Reform Coffee Producing & Processing Cooperatives, including small farmers without land before the land reform, accounted for 10% of the total output.
ABECAFE:Association of millers and Coffee Exporters, including 99 processing plants and most exporters
The Association of Coffee Producers of El Salvador represents all coffee producers.
The above four coffee organizations, plus four national research institutes, constitute a coffee policy-making body--
Salvadoran Coffee Association Consejo Salvadoreno del cafe (salvador coffee concil), which is involved in coffee promotion, data collection and international cooperation
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Introduction to the flavor description and grinding scale treatment of Yejiaxuefei coffee varieties
Yega Xuefei's grading system is not based on the number of eyes, but on the proportion of defective beans in the total number of raw beans. Commonly seen are washing G2 and sunbathing G3 Yega Chuefei, G1 is the highest grade, Yega Xuefei, which has the lowest defect rate and the best quality, can be selected by hand before it can be rated as the first Grade 1 Cochi from Adulina.
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Introduction to the method of describing the regional flavor of the sweet and bitter coffee bean manor in Brazil
The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. There are no outstanding advantages for Brazilian coffee, but there are no obvious drawbacks. The taste is mild and smooth, low acidity, moderate mellow and light.
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