El Salvador Pacamara coffee bean flavor description method of taste treatment variety origin

El Salvador Pacamara coffee bean flavor description method of taste treatment variety origin

Paramara and Malakaz are both artificial hybrids, while Vera Sharapa and Villarobos found in Costa Rica are variants of the natural cross between Bourbon and Debra. Costa Rican coffee has a monotonous and sour impression, but these two kinds of coffee are sour but fruity. The coffee with proper sour taste also exudes a certain sweet taste, so the cup test score is quite high. Sour taste is divided into "good sour taste" and bad sour taste, and both kinds of coffee have "good sour taste". It has a positive effect on the aroma of coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

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. El Salvador is one of the small countries in Central America with a very dense population. People here love coffee. The coffee in El Salvador tastes well balanced. Salvadoran coffee exports account for 40% of the country's exports. The best quality coffee is exported from January to March each year, and 35% of the extra hard beans are exported to Germany. In the early 1990s, due to the impact of war, the national economy of El Salvador was greatly damaged, even destroyed. The output of coffee has dropped from 3.5 million bags in the early 1970s to 2.5 million bags of Salvadoran coffee from 1990 to 1991, along with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the first or second place 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 (strictlyhighgrown) = highland, HEC (highgrowncentral) = mid-highland, CS (centralstandard) = lowland; the best brand is Pipil, which is called coffee by the Aztec-Mayan (Aztec-Mayan), which has been awarded the American Organic Certification Society.