Interesting facts about coffee at El Salvador:

• El Salvador is known for producing high-quality specialty coffee, especially varieties like Bourbon and Pacamara. Bourbon is characterized by a clean, bright, and sweet profile with strong citrus notes.
• Coffee is primarily grown in the country's volcanic mountain regions, where the altitude and rich soil create ideal conditions for cultivating premium beans.
• The Las Ranas region, home to the Apaneca-Ilamatepec mountain range in El Salvador, is one of the most renowned and prestigious coffee-growing regions in the country. This volcanic zone, with its rich mineral soil, high altitude (1200 to 1700 meters above sea level), and favorable climate, provides perfect conditions for growing specialty coffee.
• For producers in smaller regions, Caravela Coffee offers its educational program – PECA. Through this program, farmers and their families learn best practices in coffee production and processing. This leads to increased farm productivity, improved coffee quality, higher product value, and increased producer profits.
• Most coffee farms are family-run businesses, passed down through generations.

Interesting facts about coffee at Ethiopia:

• Ethiopia, specifically the tropical forests of the Kaffa region, is the birthplace of Arabica coffee. The word "coffee" itself originates from the name of this region. Arabica trees still grow wild there.
• Ethiopia is a unique country. Thousands of wild coffee varieties grow there, many of which have not yet been classified. This is also where rare varieties such as Geisha, Ruome Sudan, and Wush-Wush were discovered.
• Ethiopia is the fifth-largest producer of Arabica coffee in the world and the largest in Africa. Almost 20% of its 100 million people are involved in coffee cultivation, processing, and trade. Coffee provides a significant portion of the country's export earnings, making it a national pride and an essential part of life.
• In addition to exports, the population consumes more than 50% of the coffee produced domestically. There are almost no commercial roasters; each family roasts their beans at home in a frying pan.
• Small farmers do not have their own processing stations. Once a year, after harvest, they sell their coffee cherries to the nearest processing station. These stations exist in every region and process coffee from farmers within a 30-50 km radius. After cherries from different farmers arrive at the stations, they are mixed, making it impossible to trace the exact origin back to a specific farmer.

Interesting facts about coffee in Kenya:

• Late Start to Coffee Cultivation: Despite being neighboring Ethiopia, the birthplace of coffee, Kenya began cultivating coffee trees only in the late 19th to early 20th century when British colonizers introduced Arabica to the country.
• Unique Flavor Profile: Kenyan coffee is known for its bright acidity and rich berry notes, particularly black currant. This makes it easily recognizable among other varieties.
• Highland Plantations: Coffee trees in Kenya grow at altitudes of 1400 to 2000 meters above sea level, mostly on the slopes of Mount Kenya and the Aberdare Range. The highland climate and volcanic soils contribute to the development of complex flavor profiles in the beans.
• Sorting by Bean Size: After processing, Kenyan coffee is sorted by bean size. The "AA" grade designates the largest beans and is considered a sign of high quality, although size is only one of the factors influencing flavor.
• Unique Acidity: Kenyan coffee is known for its content of phosphoric acid, which gives it a distinct, "sparkling" acidity reminiscent of the sensations from Coca-Cola.
• Historical Restrictions: During British colonial rule, local people were prohibited from growing coffee independently. Only after gaining independence in 1963 did Kenyan farmers obtain the opportunity to develop their own coffee farms.

1. Aroma: The smell detected before tasting (e.g., floral, nutty, smoky).
2. Flavor Notes (Descriptors): The combination of taste sensations experienced when drinking coffee. Specific words or phrases are usually used to describe the taste (e.g., roasted nuts, citrus, red berries).
3. Acidity: The brightness and liveliness of the taste, perceived on the tongue (e.g., juicy, citrusy, sharp).
4. Sweetness: The natural sweetness present in the bean (e.g., caramel, chocolatey, fruity).
5. Bitterness: The intensity level of bitterness (e.g., pleasant, moderate, pronounced).
6. Aftertaste: The sensations perceived after swallowing the coffee, once the initial taste has faded (e.g., long, clean, fruity).
7. Body: The texture or density of the drink (e.g., full-bodied, silky, light).
8. Balance: The harmonious combination of all taste elements in the coffee, where no single element dominates.

• Before Brewing: Assess the aroma of the ground coffee beans, and then again after brewing to capture the initial aromas (these might include fruity, floral, chocolate, or other notes). Compare the aroma changes and identify 2-3 primary scents.
• After Cooling: Once the brewed coffee has cooled to a comfortable drinking temperature, taste it and pay attention to the following aspects:
• Acidity: It can be bright, juicy, lemony, or soft. Acidity adds vibrancy to the coffee.
• Body: The sensation of thickness or weight on the tongue – light, medium, or full. Body describes the texture of the coffee.
• Flavor Notes: What taste notes are perceived? These might be fruity, nutty, chocolatey, floral, or others.
• Sweetness: Does the coffee have a natural sweetness?
• Aftertaste: What lingering taste remains in the mouth after swallowing? The aftertaste can be long, short, soft, or intense.
• Balance: How well do all the elements (acidity, sweetness, bitterness, body) work together?

Record your observations. Compare this cup to previous ones; what did you like better? Regular coffee tasting and detailed descriptions will help you better identify various coffee descriptors and accurately assess their quality.