Sweet-scented El Salvador Camellia Girl Manor boutique Coffee Bean cultivation Geographic location Climate Sea
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. 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
El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild.
Wet aroma has obvious flower fragrance, mild acidity, taste similar to summer summer plum soup feeling,
It has lemon and orange peel flavors. It can obviously feel the mellow degree of coffee in the mouth. Like many beans in Central and South America, it has obvious cocoa flavor in the back section. After swallowing, it can obviously feel that sweet taste. It will not go away for a long time.
Aroma: Sweet floral (jasmine, lavender, coffee flower,) 4/6,
Sweet orange flavor (lemon orange) 1/6
Sweet berry flavor (cherry apricot strawberry), almond flavor, peanut flavor, barley flavor, corn flavor, sugar dense flavor,
Dark chocolate, Swiss chocolate.
- Prev
Boutique coffee beans growing at Linna Manor in Nicaragua, one of the poorest countries in Central America.
Among them, in Costa Rica, where the government strictly controls the use of water, coffee farmers have created honey treatments named to retain different thicknesses of flesh, including yellow honey and red honey, the thinnest layers of flesh, and black honey, the famous owner of the former Costa Rican COE champion La Brumas de Zurqui. Traditionally, Nicaragua is
- Next
American specialty Guatemala dome manor boutique coffee bean cultivation geographical location, climate, altitude is simple.
Because of its remoteness, all coffee farmers have to process their own coffee, but fortunately there are so many streams in the region that small processing plants can be set up almost anywhere. coffee was really introduced to Guatemala in 1750. introduced by Father Jesuit, the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. There are seven major countries in Guatemala
Related
- Does Rose Summer choose Blue, Green or Red? Detailed explanation of Rose Summer Coffee plots and Classification in Panamanian Jade Manor
- What is the difference between the origin, producing area, processing plant, cooperative and manor of coffee beans?
- How fine does the espresso powder fit? how to grind the espresso?
- Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?
- The practice of lattes: how to make lattes at home
- Introduction to Indonesian Fine Coffee beans-- Java Coffee producing area of Indonesian Arabica Coffee
- How much will the flavor of light and medium roasted rose summer be expressed? What baking level is rose summer suitable for?
- Introduction to the characteristics of washing, sun-drying or wet-planing coffee commonly used in Mantenin, Indonesia
- Price characteristics of Arabica Coffee Bean Starbucks introduction to Manning Coffee Bean Taste producing area Variety Manor
- What is the authentic Yega flavor? What are the flavor characteristics of the really excellent Yejasuffi coffee beans?