Description of Grinding scale Flavor of Pacamara Coffee beans in El Salvador
Description of Grinding scale Flavor of Pacamara Coffee beans in El Salvador
The Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to score it. It was never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee.
(Pacamara) coffee, which is a hybrid of Pacas coffee and Maragogype coffee. 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
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 Aztecs and Aztec-Mayan call coffee, which has been recognized by the American Organic Certification Society (Organic Certified lnstitut eof America) that Salvadoran coffee is a specialty of Central America.
Coffee production in El Salvador. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the country of El Salvador was that the farmers left their fields barren and failed to catch up with the most popular Katimo sun-exposed cultivation train in the past two decades, thus preserving the ancient varieties of bourbon and Tibica, that is to say, El Salvador still uses the most traditional shade planting methods.
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