Flavor description of coffee beans treated with El Salvador black honey introduction of varieties in manor area

Flavor description of coffee beans treated with El Salvador black honey introduction of varieties in manor area

We know that the treatment of raw coffee beans can be roughly divided into three types. The distinction between each method is based on the fact that several layers of matter are removed from the fruit before the coffee is dried. The following is a list of the three major processing methods:

1. Natural sun treatment: retain all substances

two。 Honey treatment: remove the peel and pulp and retain some or all of the mucous membrane (honey)

3. Washing method: the peel, pulp and mucous membrane are removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed. This method of using a high-pressure washing machine to treat coffee beans is called "natural washing (Pulped Natural)".

Yellow

The light time of raw coffee beans treated with yellow honey was the longest. Longer light means higher heat, so the coffee can be dried within a week. In general, the drying time of coffee depends on the local climate, temperature and humidity.

two

Red

The drying time of raw coffee beans treated with red honey is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is clear, the grower should block part of the sun to reduce the sunshine time.

three

Black

The coffee beans treated with black honey were left in the dark for the longest time and the shorter the light time. The drying time of this coffee is at least 2 weeks. The black honey treatment of raw coffee beans is the most complex and the labor cost is the highest, so the price is the most expensive.

The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agriculture, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (Aztec Mayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, when the flavor is not too strong El Salvador (El Salvador) is one of the small countries in Central America, very densely populated. The flavor of its coffee is characterized by excellent balance.