Coffee review

A brief introduction to the flavor description region of El Salvador Himalayan coffee by variety treatment

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Introduction to ElSalvador Himalayan Coffee Variety and Flavor description A brief introduction to El Salvador Himalayan Coffee Flavor description of El Salvador Himalayan Coffee Variety description A brief introduction to the flavor of El Salvador Himalayan Coffee varieties El Salvador is one of the small countries in Central America where the civil war caused chaos and affected economic development, but ironically allowed the ancient species of coffee to be preserved, and the situation was so chaotic that El Salvador coffee producers failed to catch up with the renewal of coffee varieties in Central and South America. El Salvador is one of the small countries in Central America.

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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