Brief introduction of taste grinding scale for taste description of El Salvador Pacamara coffee beans
Brief introduction of taste grinding scale for taste description of El Salvador Pacamara 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 (strictly high grown) = highlands, HEC (high grown central) = medium highlands, CS (central).
Paramara and Malakaz are both artificial hybrids, while Vera Sharapa and Villarobos found in Costa Rica are variants of the natural cross between Bourbon and Debra. Costa Rican coffee has a monotonous and sour impression, but these two kinds of coffee are sour but fruity. The coffee with proper sour taste also exudes a certain sweet taste, so the cup test score is quite high. Sour taste is divided into "good sour taste" and bad sour taste, and both kinds of coffee have "good sour taste".
The climatic environment brought by the ultra-high altitude of 1500 to 1800 meters, as well as sufficient rainfall, slow down the growth rate of coffee trees, make the flavor more rich, and the sweetness soar. It also carries the fresh acidity and delicate sweetness of the fruit.
Pacamara (Pacamara): the pedigree is very complex. It is a hybrid of the Tibika variety elephant bean and the bourbon variety Pacas. Huge beans, second only to elephant beans, is a rising star in El Salvador and a hybrid breed of high-quality coffee all over the world in the past two years. Won two ○○ seven Guatemala and Honduras [COE] double championships, but also arranged to host the top three awards in El Salvador. The name "Pacamara" is very good. It is a compound word of Pacas [Pacas] and elephant bean [Maragogepe]. Pacamara is an excellent variety produced by the Salvadoran Coffee Research Institute from 1957 to 1958. It was not until recent years that it became the darling of boutique coffee.
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Description of characteristics and Flavor of washed Yega Coffee beans A brief introduction to the grinding scale of taste treatment method
A brief introduction to the grinding scale of the refined treatment of raw coffee beans dating back to the mid-18th century, the refined treatment of raw coffee beans can be traced back to the mid-18th century. In the process of refining, the pulp of the red fruit of coffee is first removed, and then the residual mucous membrane on the inner pericarp is removed by using a fermentation tank, which is then cleaned and dried in the Gedeo district, 4 kilometers west of the town of Yega.
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The origin of grinding scale of yellow bourbon coffee beans at Queen's Manor in Mojiana, Brazil.
The grinding scale of yellow bourbon coffee beans in the Queen's Manor in Mojiana, Brazil, the present situation of coffee production has been naturally favoured and has now been cultivated in new places inland. Panama became famous for its new coffee production in Brazil after the war, and because its natural conditions are not superior to those produced in Sao Paulo, it is still inferior in quality. Now in the northern state of Sao Paulo, Liebe
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