Introduction of Grinding scale for Regional treatment of Pacamara Coffee Bean varieties
Introduction of Grinding scale for Regional treatment of Pacamara Coffee Bean varieties
El Salvador is one of the small countries in Central America with a very dense population. People here love coffee. The coffee in El Salvador tastes well balanced. Salvadoran coffee exports account for 40% of the country's exports. The best quality coffee is exported from January to March each year, and 35% of the extra hard beans are exported to Germany. In the early 1990s, due to the impact of war, the national economy of El Salvador was greatly damaged, even destroyed. Reduced the output of coffee from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991.
In El Salvador, the coffee beans rich in the Kuskabapa region are the best, slightly lighter, 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 Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara, a hybrid of Pacas coffee and Marago Rippi coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, but the flavor is not very strong ac
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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The requirement of coffee froth-what is the reason for the poor milk fusion?
What is the reason for the poor milk fusion? (1) place the steam pipe at the center of the steel cup, tilting 45 degrees to the upper right against the edge of the cup, with a depth of about 1 cm. (2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand. (3) when the foam expands to eight minutes full, it will be steamed.
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Mantenin Coffee Flavor Description Price Taste Characteristics Variety Region Introduction
Mantenin coffee flavor description Price taste characteristics Variety production area introduction Local unique wet planing method is in the beans wet soft, moisture content as high as 30%-50%, first planing off the seed shell, and then continue to dry, so only two to four days can make coffee beans moisture content to 12%-13%, greatly shortening the drying time, coffee beans fermentation period and sour also greatly reduced, but the consistency
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