Flavor description of El Salvador Pacamara Coffee Bean introduction to the quality of varieties produced in different regions
Flavor description of El Salvador Pacamara Coffee Bean introduction to the quality of varieties produced in different regions
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 (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = 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 (OrganicCertifiedlnstituteofAmerica).
Don't underestimate El Salvador's coffee production. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the Salvadoran country was that the farmers' fields were barren and failed to catch up with the most popular Katimo exposure train in the past two decades, thus preserving the ancient varieties of bourbon and Tibica, that is to say, El Salvador still uses the most traditional shade planting, which is of positive significance to the aroma of coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.
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. All the fresh coffee fruits are picked by hand.
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Description of name and Flavor of Coffee Bean Farm in Honduras introduction of Variety treatment method in producing area
The coffee grade in Honduras varies with altitude: coffee growing at an altitude of 700-1000 meters is medium, coffee growing at an altitude of 1000-1500 meters is high-grade, and coffee at an altitude of 1500-2000 meters is high-grade. The most important feature of Honduran coffee is its balanced sour taste.
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Introduction to varieties of Grinding scale for Flavor description of Coffee Bean in Kenya
Kenya Coffee beans Flavor description Grinding scale varieties introduce that the Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first made by Kenya.
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