Description of flavor of coffee beans in Honor Manor in El Salvador

Description of flavor of coffee beans in Honor Manor in El Salvador

In 1984, Eduardo Francisco bought the Pacamaral coffee garden and became the new owner. He was determined to create a special feature. His family has been engaged in coffee in the beautiful Apaneca's mountains since his grandfather's time. It has been more than a century now. Pacamara is a new species developed by sa Guo, which is produced by Pacas and elephant bean Maragogype. Eduardo found that this new species is not only large and beautiful in appearance, but also excellent in flavor and aroma under excellent local conditions. He decided to plant Pacamara, but at the beginning of the harvest, he found that it was a hard job, because the quantity of cherries was not enough, and when the washing plant was peeling the meat through the sieve, Pacamara beans were too big and had to be dealt with separately, which led to low willingness. Eduardo had to rely on the washing field or even come down to assist. At that time, many washing plants had not yet ordered a sieve with a large mesh, so they naturally did not want to deal with this kind of coffee cherries.

In 1990, the cooperative "Sociedad Cooperativa Ahuasanta" was willing to deal with all his Pacamara species and signed a contract with him. Great progress was made when Eduardo Francisco used his planting technology to harvest mature coffee cherries and careful post-harvest treatment to make the Pacamara species of Pacamaral Manor shine brilliantly. It won 24th place in 2003, seventh place in 2005 and runner-up in 2008.

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 (strictly high grown) = highlands, HEC (high grown central) = mid-highlands, and CS (central standard) = 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 (Organic Certified lnstitut eof America).

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 (AztecMayan) 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