A brief introduction to El Salvador Hot Spring Coffee

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El Salvador, with its upland topography, is the smallest country in Central America, flanked by Guatemala and Honduras. Because there are two parallel mountains in the country, the volcanic soil is rich in minerals, and this special geographical environment makes El Salvador suitable for growing coffee.

The coffee tree in El Salvador is Arabica, and there are mainly Bourbon and Pacas. Its coffee taste is refreshing and balanced, which is divided into three grades according to altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).

It is worth mentioning that the Santa Teresa Coffee Manor in El Salvador produces a kind of hot spring coffee, which gets its name from the use of hot spring water for washing treatment. Its special and supple sour taste and sweet smell are very charming. Because of its low output and high unit price, it is a very distinctive coffee.

The coffee variety of Santa Teresa Coffee Manor is Pacamara (hybrid of Bourbon and Maragogype), flowering period: April to May, harvest time: December to March, washing, natural drying. Santa Teresa Coffee Manor is located with fertile volcanic soil and rich natural hot springs. The water temperature of the fountain is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature at the sixth hot spring pool is 32-34 degrees, and then the cooled hot spring water is used to process raw coffee beans. This hot spring water keeps flowing all the year round, and the local people drink it. It has a pH of 8.02 and contains ingredients that make coffee sweet.

The coffee growing industry in El Salvador was affected and devastated by the Nicaraguan Revolution in 1979, which led to the abandonment of many coffee producing areas, resulting in a sharp decline in production and did not begin to recover until the 1990s. Affected by the civil war, the farm was unable to introduce new varieties, so it had to continue to cultivate bourbon species, accounting for about 70% of the total planting.

El Salvador has a tropical climate of half a year in the rainy season and half a year in the dry season. As far as climatic conditions are concerned, El Salvador is very suitable for growing coffee. There are many volcanoes in the area, and almost all of the coffee is grown on the hillside of the volcano.

El Salvador has a sudden bourbon mutant Pacas and a large Pacamara hybrid of Pacas and Maragogype, which has a clear acidity and aroma similar to Tibica, and has attracted considerable attention in recent years. All the coffee grown in El Salvador is Arabica, of which bourbon accounts for the majority, while the sudden mutant Pacamara accounts for a small percentage of the total. The Carmen Manor, owned by the former Prime Minister of El Salvador, chose to grow Pacamara at a higher altitude. The exquisite work here takes into account the natural environment and ecological protection, using semi-washing refining, and with daylight drying method.

Carmen Manor has a very high rating and has a Class A certification in the rating of the Rainforest Conservation Union, a coffee sustainable resource certification group. Coffee beans in El Salvador are graded by altitude, from the highest highlands (Strictly High Grown=SHG) of more than 1200 m to the lowlands of 500m and 590m (Gentral Standard=CS).