Characteristic taste and flavor of Salvadoran coffee beans describe the producing area of grinding scale varieties
Characteristic taste and flavor of Salvadoran coffee beans describe the producing area of grinding scale varieties
El Salvador Finca Himalaya
[country]: El Salvador
[manor]: Himalayan Manor
[producing area]: Santa Ana
[altitude]: 1580 to 1720 m
[treatment]: half-sun
[variety]: red bourbon, Tibika
[processing plant]: El Divisadero
[flavor]: plum, brown sugar, red wine acidity
El Salvador, the Kuskabapa region is rich in coffee beans are the best, its weight is slightly light, aromatic, pure, 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
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 the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900kg per hectare today.
In addition, the government imposed an additional 15% tariff on exported coffee in 1986, that is, an additional 15% in addition to the existing 30% tax. Taxes, together with unfavorable exchange rates, have greatly reduced the export of coffee and the quality of coffee.
The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agricultural production, so it privatized part of the coffee export industry in 1990, hoping to increase the income rate of coffee in the export market.
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Flavor characteristics of Yejia Coffee Flavor treatment Variety Regional Grinding scale
The flavor characteristics of Yejia Coffee Coffee are ground and scaled in the producing area. The beans are roasted intensively and brewed by hand and siphon. When you grind the beans, you can smell the aroma of sun-dried fruit, and the sweetness is obvious. There is also the citrus and jasmine fragrance of Yega Snow Coffee, which tastes like the three-in-one flavor of Harald, Yemeni Mocha and Yega Snow Coffee Water! Ye Jia Xuefei's coffee
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Flavor description of Colombian Rose Summer Coffee beans the suitable climate in Colombia provides a real natural pasture for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, and latitude 1-11.
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