El Salvador Coffee planting, El Salvador Coffee introduction

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

100% of the coffee grown in El Salvador is Arabica coffee and grows in mountains and volcanic slopes rich in organic fertile soil. El Salvador produces the world-famous Bourbon variety, which is highly appreciated by coffee connoisseurs all over the world. In particular, the exclusive varieties of Pacamara produced in El Salvador are also in increasing demand in the market for high-quality boutique coffee.

Main varieties:

60% bourbon (Bourbon)

31% Pacas (Pacas)

2% Pacamara (Pacamara)

5% other

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (Aztec Mayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained when the aroma is not too strong.

El Salvador's unique high-grade variety Pacamara, Pacamara is a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador and a hybrid with the giant bean Maragogype, a sudden variant of the Tibica species found in Brazil.

The interesting thing about Christmas farm coffee is that its refining method is secret, using mineral-rich hot spring water to process raw coffee beans. The farm is located in fertile volcanic soil and rich in natural hot spring water, so it is all used in raw bean processing; there are many coffee gardens in the world, but this method is rare.