Description of taste and flavor of Salvadoran Pacamara coffee beans

Description of taste and flavor of Salvadoran Pacamara coffee beans

Traditionally, Salvadoran coffee farmers do not deal with the exposure of coffee fruits so carefully, and at the same time, the equipment is relatively simple, but Fernando constantly updates a lot of equipment in the processing plant, making Santa Elena Manor one of the few estates in El Salvador to use African scaffolding for coffee fruit solarization. Although the use of African scaffolding equipment tends to stretch longer, it can improve the performance of coffee in terms of dryness and sweetness.

At the same time, Mr. Fernando Fernando also began to set up his own water washing treatment station 15 years ago, with its own water washing treatment station, so that the landowner can control the follow-up procedures and carry out more detailed honey treatment batch experiments. In St. Elena Manor, Mr. Fernando does not immediately undergo peeling or sun treatment after collecting the coffee red fruit. Instead, the red fruit is placed in the dry water tank of the treatment plant to improve the sweetness of the coffee, and then the follow-up treatment is carried out.

Although many excellent batches of washed coffee can be found in El Salvador in the past, they are often slightly inferior to other countries in terms of sweetness and mellowness. Santa Elena Manor is one of the few estates in El Salvador with honey treatment and sun experience. Fernando Manor is almost critical of every detail of honey treatment and sun exposure. These efforts have enabled St. Elena Manor to win a total of seven C.O.E competitions since 2003, and two of the top 10 Central American competitions organized by the Rainforest Conservation Union.