Flavor characteristics of Salvadoran coffee beans Information on the origin of Salvadoran coffee

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Flavor characteristics:

This coffee has a mellow taste and rich sweetness, showing a single type with rising sour aroma and low dull aroma.

Sweet, slightly sour and mellow coffee with honey aromas.

In the rising aroma, it has citrus, jasmine, melon and fruit, berry, wheat (fermentation) and tea.

In the dull aroma, it will have the smell of pepper, herb (walnut), sweet grass, turmeric.

Pacamara as a whole belongs to refreshing coffee.

[dream Arabica] Pacamara, whose raw bean size and tree height are equally superior.

Far better than other Arabica beans, she is like a rare gem, the output is small, so the price is relatively expensive.

Description of origin:

60% of El Salvador's coffee is Bourbon bourbon, which gives the impression of excellent cleanliness, bright and sweet taste and strong citrus aroma.

The typical Pacamara Pacamara alcohol is extremely thick with tropical fruit and honey flavors, citrus brightness and a sweet golden grapefruit finish.

It is the best variety in Central America in recent years, and many countries have recently grown good Pacamara Pacamara beans.

With great enthusiasm and professional technology, farmers produce high-quality coffee, which makes the coffee export market flourish and improves the quality of coffee beans.

Coffee is harvested only once a year, between November and February of the following year, so newly harvested coffee is usually shipped to foreign coffee buyers from June to August, as Salvadorans say, as soon as you take a sip of coffee, you smile.

Origin: El Salvador