A brief introduction to the flavor description region of El Salvador Himalayan coffee by variety treatment
A brief introduction to the flavor description region of El Salvador Himalayan coffee by variety treatment
The civil war caused chaos and affected economic development, but ironically allowed the ancient coffee species to be preserved, and the situation was so chaotic that coffee producers in El Salvador failed to catch up with the renewal of coffee varieties in Central and South America.
El Salvador (ElSalvador) is one of the small countries in Central America, where coffee is light, fragrant, pure, slightly sour and characterized by excellent balance of flavor. It is a specialty of Central America. It has the characteristics of sour, bitter and sweet, and the best baking degree is moderate and deep.
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).
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.
Central American countries generally distinguish quality grades by altitude, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is graded by altitude. At high altitudes, due to the cold climate and slow coffee growth, the density of raw beans will be higher, the hardness will be stronger, the unique acidity of Arabica will be better, and of course the better the quality will be. So the higher the altitude, the better the flavor of the coffee.
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Brief introduction of varieties produced by grinding scale of Honduran coffee beans
Brief introduction of varieties produced by grinding scale of Honduran coffee beans Hongduras coffee has a rich and mellow taste, not astringent but not sour, mellow and aroma are very high, quite individual. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness.
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A brief introduction to the flavor description of taste varieties produced by Xilado yellow bourbon treatment in Brazil
There are many kinds of Brazilian coffee, it is difficult to say what special flavor it has, there are no outstanding advantages and no significant disadvantages, most of them are medium acidity and taste lubrication, mainly mild and smooth, mellow and sweet, its softness makes it mixed with other coffee beans, the taste will not be too great.
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