El Salvador Coffee Flavor Taste Description, El Salvador Coffee Introduction

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Salvadoran coffee refers to the coffee produced in the small South American country of El Salvador, where the coffee body is light, aromatic, pure, slightly sour, the flavor is extremely balanced, is a specialty of Central America. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep. 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. 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).

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).

A brief History of Coffee production

In 1742, coffee was introduced to El Salvador from the Caribbean (1740).

In the mid-19th century, El Salvador's original export pillar Indigo (one of the dyes) received a gradual decline in the development of synthetic dyes in Europe, and coffee gradually became the main export product under the guidance of the government.

In 1856, the first 693 bags of coffee beans were shipped to Europe. Europe was El Salvador's chief coffee customer until World War II, which was replaced by the United States after World War II.

In the 1970s, El Salvador produced a record 350000 bags of coffee. With the intensification of the civil war, the coffee industry was in turmoil.

Coffee production in El Salvador was once affected by domestic political instability. In 1992, the parties signed a peace agreement and the civil war was suspended. The coffee industry began to recover.