How to deal with El Salvador single Bean how to divide the grades of El Salvador single Bean

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APANECA-ILAMATEPEC MOUNTAIN RANGE

The reputation of the APANECA-ILAMATEPEC Mountains, with many competitions winning coffee, there is no doubt about the quality of the coffee. Despite the frequent volcanic activity here, the most recent eruption of Mount Santa Ana in 2005 has had a huge impact on its coffee production over the years. This is the largest producing area in El Salvador and may also be the first to grow coffee.

The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

Salvadoran coffee is graded according to the altitude of planting, with the highest grade being SHG:

More than SHG:Strictly High Grown-1200 meters

More than HG:High Grown-900 meters

Above CS:Central Standard-600 meters.

Introduction to Pacamara:

Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.

Many coffee lovers will not know the country of El Salvador, which is located in the north of Central America. Topography to mountains, plateaus, multi-volcanic, Santa Ana active volcano 2385 meters above sea level, the highest peak in the country; the north for the Lompa River Valley; the south for the narrow coastal plain. It is bordered by Honduras to the north, the Pacific Ocean to the south, Guatemala to the west and northwest, and the Gulf of Fonseca in the Pacific to the east. The smallest and most populous country in Central America.

Climatic characteristics

Savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃. The annual precipitation is more than 1800 mm in mountain areas and about 1000 mm in coastal areas. The rainy season is from May to October.

Don't underestimate El Salvador's coffee production. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the Salvadoran country was that the farmers' fields were barren and failed to catch up with the most popular Katimo exposure train in the past two decades, thus preserving the ancient varieties of bourbon and Tibica, that is to say, El Salvador still uses the most traditional shade planting, which is of positive significance to the aroma of coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. The top 10 cup tests in recent years almost all come from these two producing areas, with an altitude of about 90-1500 meters above sea level, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%.

El Salvador El Salvador

Population: 6134000

For most coffee roasters, Salvadoran coffee does not use the name of the less important producing area to describe coffee. Although they are different and well-defined areas, some would say that El Salvador itself is so small that it can be classified as a single area, enough to clearly define the coffee in the area.