Salvadoran Pacamara coffee beans that break the existing fragrance boundary of coffee
El Salvador coffee beans
It has a positive effect on the aroma of coffee. In 2005, 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.
The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand. Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. All the fresh coffee fruits are picked by hand.
The sweetness is brought out little by little during the chewing of the coffee. However, this seemingly ideal balance seems to have gone a little too far. I feel that the characteristic of today's pot is balance.
Although you can taste the good taste of nuts and oranges, the remaining rhyme in the mouth is not long enough. I remember that after drinking Mantenin, after drinking Guatemala, I can clearly feel the differences between the two kinds of beans. Of course, we must admit that the two kinds of beans are very different in terms of dry fragrance, wet fragrance, taste and so on. But today's El Salvador seems to be too flat and stable.
However, there are still many problems and areas that need to be improved in my hand-flushing technology, which is also the reason why I failed to get better.
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Indonesian West Java coffee beans, which dominated the world coffee market in the 18th century
Indonesia's West Java coffee beans, which dominated the world coffee market in the 18th century, are still grown in small quantities by farmers in the Sunda region of West Java, and sold to green bean merchants. It is also such a small-family planting and processing model that West Java is still isolated from the world in the era of rapid development of coffee variety hybridization and variation.
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Panamanian Cupid boutique coffee beans using Bogut's traditional mode of production
Panamanian coffee beans, about 50 coffee farmers here form a small cooperative, all using the traditional Bogut way to produce coffee so that coffee can grow in a near-natural environment, according to data obtained from raw bean merchants, due to the historical reasons of the estate, in order to pursue yield at that time, early Rosa varieties were mixed with Kaddura and Kaduai coffee trees.
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