Flavor description of coffee beans in Honor Manor in El Salvador varieties produced by grinding scale

Flavor description of coffee beans in Honor Manor in El Salvador varieties produced by grinding scale

Eduardo Francisco de Jes ú s Castro Maga?a-Pacamaral

Country: El Salvador

Name of the manor: Pacamaral

Landowner: Eduardo Francisco de Jesus Castro Magana

Ranking: runner-up (2008 CoE Competition)

City: Apaneca, Ahuachapan

Production area: Apaneca-Ilamatepec Mountain Range, Canton Taltapanca, Apaneca.

Manor area: 35 hectares

Altitude: 1420 m

Annual rainfall: 2800 mm

Average annual temperature: 23C

Soil type: Loam

Shade tree: Mainly Ingas Sp. And copalchi.

Annual output: 800bag (60kg)

International evaluation score: 90.88

Wet treatment plant: Beneficio Los Ausoles, Coop. De Cafetaleros Los Ausoles.

The winning variety of this batch competition: Pacamara

Treatment: traditional washing, rear scaffolding in the sun

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 aroma is not too strong.