Introduction to the producing area of Mt. Everest Coffee Flavor description and Grinding scale in El Salvador
Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pipil, the Aztec Mayan name for coffee, which has been approved by the Organic Certified Institute of America. Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The coffee is best grown in western El Salvador, adjacent to Santa Ana, near the border with Guatemala. Pakmara coffee grains are full, when the aroma is not too strong
El Salvador is one of the small countries in Central America and has a very dense population. Its coffee flavor is characterized by excellent balance.
Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported to Germany from January to March after 35% of the extra hard beans.
In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990 - 1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave their estates. The shortage of funds has caused coffee production to plummet, from 1200 kilograms per hectare in the past to less than 900 kilograms per hectare today. In addition, in 1986 the Government imposed an additional 15 per cent duty on coffee exports, i.e. 15 per cent on top of the existing 30 per cent tax. Taxes, combined with unfavourable exchange rates, severely reduced coffee exports and, with them, quality.
The government finally realized the huge role of coffee in the national economy, such as employment, foreign exchange and agricultural development, so it privatized part of the coffee export industry in 1990, hoping to increase the yield of coffee in the export market.
In Cuscacbapa, El Salvador, coffee beans are packed and ready for export.
El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB= high ground, HEC= medium high ground, CS= low ground.
El Salvador's unique superior variety, Pacamara, is a hybrid of Pacas-an abrupt variant of the Bourbon species found in El Salvador, with the giant bean Maragogype-an abrupt variant of the Tibica species found in Brazil.
The interesting thing about Christmas Farm coffee is that it is refined in secret, using mineral rich hot spring water to process green coffee beans. This farm is located in fertile volcanic soil and has abundant natural hot spring water, so all of this natural hot spring water is used when processing raw beans; there are many farms growing coffee in the world, but this method is still rare.
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Introduction of Arabica coffee bean flavor description grinding calibration method
Arabica is deeply loved by Chinese people with a short history of coffee contact because of its strong fruity aroma. it was introduced to China by missionaries in the 19th century and was widely planted in Panzhihua, Sichuan, and the dry-hot valley of the Jinsha River in western Yunnan, where the sunshine was long and there was a big temperature difference between day and night. The local people solved the problem of insufficient seasonal rainfall by diverting water up the mountain.
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The Grinding scale of Hillado Coffee beans in Brazil
Old bourbon coffee is grown on some estates in the Serrado district of MinasGreais in southeastern Brazil. Old varieties of bourbon coffee grown on these estates, such as CapinBranco and VistaAllegre, are also sold on the market. Although they come from the same area, these coffees have their own characteristics.
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