A brief talk on the Regional Flavor of Coffee in Central America-- El Salvador, the smallest in Central America

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El Salvador is the smallest country in Central America, only about 3/5 the size of Taiwan. Although it is small, it has 25 volcanoes, large and small, which can bring a lot of ash and fertile soil. But they have to face the threat of active volcanoes every day, which makes local residents both love and fear.

In the past El Salvador cup test competition, the traditional Santa Ana Manor (Santa Ana) was the victorious army, but over the past decade, it has been repeatedly won by the Charette Nango region, which is far from the sea, indicating that the international taste preference for boutique coffee has changed.

"Boulder Manor Finca Pena Redonda", which represents the Charat Nanguo region in the CoE competition, has won the extraordinary Cup place four times, thus bringing more attention to the Charat Nanguo. The coffee at Stonehenge Manor is grown on a hillside of about 1400murmur1500 meters above sea level and is grown using the "Yu Yin method" natural farming method.

The hometown of molasses on the tip of the tongue

Central America, which connects the two continental blocks of South and North America, is bordered by the Caribbean Sea in the east and the Pacific Ocean in the west. The topography is long and narrow, which is greatly affected by the marine climate. Central America is a mountainous terrain, volcanic activity is active, natural volcanic ash also makes the soil particularly fertile, a variety of environmental factors make Central America has unique coffee growing conditions. Central America was colonized by Spain and did not become independent until 1821. It is rumored that coffee beans were brought in during the Spanish colonial period and were first grown only in Costa Rica, and then coffee was gradually grown in Central American countries.

It is not too much to say that Central America is the "hometown of molasses on the tip of the tongue". The flavor of coffee in Central America has always been characterized by "sugar". In addition to the smell of molasses, it also has a soft and sour taste, giving the coffee more levels of flavor. Even the coffee grown in the volcanic areas can taste the faint smoky aroma and mellow taste brought by the volcano.

The temperature difference between day and night brews the taste of molasses.

The reason why Central American coffee has a molasses taste is that there are many volcanoes and towering terrain. Coffee beans are grown on hillsides at higher elevations, bathed in the sun during the day and adjusted to a cool temperature by a gentle sea breeze at night. In such a geographical environment, the temperature difference between day and night is great, which lengthens the ripening time of the coffee fruit and makes the fruit sweeter, making it a unique taste of molasses in Central America.