A brief introduction to the cultivation of El Salvador boutique coffee beans with balanced taste, geographical location, climate and altitude

Salvadoran coffee is graded according to the altitude of planting, with the highest grade being SHG:

More than SHG:Strictly High Grown-1200 meters

More than HG:High Grown-900 meters

Above CS:Central Standard-600 meters.

Introduction to Pacamara:

Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.

Yellow

The light time of raw coffee beans treated with yellow honey was the longest. Longer light means higher heat, so the coffee can be dried within a week. In general, the drying time of coffee depends on the local climate, temperature and humidity.

Red

The drying time of raw coffee beans treated with red honey is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is clear, the grower should block part of the sun to reduce the sunshine time.

Black

The coffee beans treated with black honey were left in the dark for the longest time and the shorter the light time. The drying time of this coffee is at least 2 weeks. The black honey treatment of raw coffee beans is the most complex and the labor cost is the highest, so the price is the most expensive.

Compared with other methods, honey treatment is easy to contaminate the coffee beans, so you need to keep turning the coffee beans in order to speed up the drying and avoid the smell of fermentation. The coffee processed in this way is praised as an elegant product because it retains the black sugar flavor and drupe flavor of the coffee. Honey-treated coffee beans have sweet and late characteristics.

In Yunnan, China, there are some practitioners of honey treatment. As most of the coffee producing areas are wet and rainy, if you do not pay attention to the operation, it is easy to make the coffee moldy, because in some places, while using honey treatment, it also uses microbial natural nutrients to cultivate coffee with its fragrant flavor. round taste and mellow taste have become the darling of the beverage industry. People's busy work is inseparable from the refreshing effect of coffee, and people's leisurely life is inseparable from the pleasant embellishment of coffee. The love of coffee drives people to study coffee continuously. In order to show the flavor of coffee more incisively and vividly, more and more kinds of coffee are produced after "processing", such as Kopi Luwak, bird shit coffee and shit-like coffee.

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Salvadoran coffee.-Salvadoran coffee.

Flavor: balanced taste and good texture

Recommended baking method: moderate to deep, with a variety of uses

Top quality beans: El Salvador SHB

Taste characteristics: sour, bitter, sweet mild and moderate.

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 (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = 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 (OrganicCertifiedlnstituteofAmerica).