Introduction of Salvadoran Coffee Bean characteristics and Flavor description
Introduction of Salvadoran Coffee Bean characteristics and Flavor description
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 elevation of about 9-1500 meters, mainly bourbon (68%), followed by Pacas (29%). Mixed-race Pakamara, Dulaai and Kaddura only account for the artificial breeding varieties of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.
Features of Salvadoran coffee:
Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
★: general
An appropriate description of the flavor characteristics of Salvadoran coffee should be nothing more than "moderate, slightly thinner viscosity, pleasing softness and sweetness, plus attractive fruit aromas".
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 not very fragrant.
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