Introduction to the flavor description and grinding scale of Salvadoran coffee beans
Introduction to the flavor description and grinding scale of Salvadoran coffee beans
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 (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = 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 (OrganicCertifiedlnstituteofAmerica).
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 some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.
Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.
Salvadoran coffee
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
Top quality beans: El Salvador SHB
Taste characteristics: sour, bitter, sweet mild and moderate.
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).
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Flavor characteristics of moderate and Deep roasting of Honduran Coffee beans introduction to Grinding and Calibration treatment of varieties
The flavor characteristics of moderate and deep roasting of Honduran coffee beans the grinding scale treatment method introduces that Honduras is not well-known in the consumer market because it does not have strong support in the handling and transportation of raw beans. However, in recent years, the country has begun to change dramatically, and the emphasis on the coffee industry has slowly opened up the international popularity of coffee from Honduras. Honduras
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Introduction to the characteristics of varieties produced by taste treatment of Salvadoran coffee beans
Salvadoran coffee bean flavor description taste treatment regional characteristics of Salvadoran coffee is a specialty of Central America, where coffee is light, aromatic, 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 Azbuick.
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