El Salvador coffee refers to the coffee produced in El Salvador, a small country in Central America. The coffee is light, aromatic, pure, slightly acidic, and the flavor characteristics are excellent. It is a specialty of Central America. It has sour, bitter and sweet taste characteristics, and the best baking degree is moderate and deep.
Flavor: balanced taste, excellent texture
Recommended baking method: medium to deep, with multiple uses
Top quality beans: Salvador SHB
Taste characteristics: acid, bitter, sweet mild moderate.
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. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee, and divided into three grades according to elevation: SHB (strictly high grown)= high, HEC (high grown central)= medium high, CS (central standard)= low; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified Institute of America.
Country: El Salvador
Altitude: about 1400 meters
Breed: Pacas
Processing method: honey processing
Baking degree: light medium baking
Weight: 100g (1/4 lb),$150
Flavor Description: Dry aromas of citrus, blackberry and raisin. Citrus, plum, blackberry, grapefruit, pear and orange in the mouth, chocolate and oolong tea in the finish, full and thick taste.
