The Camellia Girl Manor of El Salvador where coffee is grown at an altitude of about 90-1500 meters above sea level
Salvadoran hybrid Pacamara in coe swagger, let many international cup judges confused, do not know how to score it, never expected this hybrid bean not only broke the coffee's existing mellow boundaries, but also expanded the visibility of Salvadoran coffee
Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. In recent years, almost all of the top 10 cup tests come from these two producing areas, with an altitude of about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%), and mixed Pacamara, Duraai and Cadura only account for 3%.
The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee. Coffee cultivation in El Salvador is mostly smallholder, with farmers following traditional methods: almost 100 per cent shade cultivation. The coffee harvest lasts from November to March. are hand-picked to harvest fresh coffee.
Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste
It was first developed by Salvadoran researchers in 1958. Pacamara species is a rare excellent variety under artificial breeding. Green is better than blue. It perfectly inherits the advantages of the mother plant. It has the excellent taste of Pacas species. The raw bean particles inherit the big size of Maragogipe at the same time. The bean body is at least 70%-80% larger than that of elephant bean, 100% larger than 17 meshes, and 90% larger than 18 meshes. The average length of beans is 1.03 cm (generally about 0.8-0.85 cm). The average width of beans is 0.71 cm (generally about 0.6-0.65 cm). The thickness is 0.37 cm. The beans are full and round. This variety is characterized by its lively acidity, sometimes biscuit flavor, sometimes fruit flavor, excellent thickness and grease feeling. Best quality from El Salvador and Guatemala
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When was the manor Edini in Indonesia dealt with? how big is the planting area?
Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance. Java coffee has a better aroma and acidity than coffee from Sumatra and Sulawesi. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha coffee is Java coffee and Yemeni mocha.
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Guatemala Dome Manor Guatemala, a total of seven major coffee producing areas, each producing different coffee flavors, but to sum up, Guatemalan coffee shows a mild and mellow overall texture, elegant aroma, and with similar acidity and pleasant acidity, has become the aristocracy of coffee, of which Antigua coffee (AntiguaClassic) has won the whole.
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