Flavor characteristics of Salvadoran Coffee the planting situation of Salvadoran Coffee and the meaning of HIU Plan

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Among the countries of origin in Central America, El Salvador can be said to be the smallest country in land area, although coffee production is much less than other countries, but the Pacific sea breeze and volcanic environment provide El Salvador coffee farmers with unique planting advantages and diversified flavor performance. Among the producing areas of El Salvador, the Santa Ana volcano, which is located 2381 meters above sea level west of the capital, has the advantage of soil quality and planting height. The still active Santa Ana volcano erupted in 2005.

Although it caused heavy economic losses and some casualties to local coffee farmers in that year, the volcanic ash with organic matter later provided a very rich source of nutrients for the local soil, and Santa Ana is still recognized as one of the best producing areas in El Salvador.

About the HIU project:

HIU, a development project to improve the quality of coffee on small farms, has produced more than 500 special micro-batches of coffee in El Salvador and Panama. The sponsor Graciano Cruz has established this operation model based on years of experience in coffee production, working with farmers, producers and exporters, starting from the native regions, with the goal of creating high quality (cup test scores of at least 85 points). Even more demanding) each product is tailored to meet the needs of consumers.

HIU first identified unique products and producers according to varieties, local micro-climate, folk customs, culture or handling methods, confirmed the nature of raw beans through cup testing, and established flavor files.

Before the cooperation begins, let the producers understand the purpose and specification of the HIU program, and jointly construct a plan to improve the quality and yield; in the process, by educating farmers, testing the sugar content of mature coffee cherries, implementing eco-friendly treatments, and constructing equipment to improve the dry environment. And so on, to improve production technology. HIU plans to establish a complete production chain to make each batch identifiable and traceable: establish quality and batch grading with cup tests, special packaging in 50lb (vacuum back box) or 100lb (GrainPro inner bag), maintain traceability of each batch, and provide roaster coffee flavor files and producer information.

□ producing area: Santa Ana Volcano

□ Manor: cloud Manor

□ altitude: 1550m

□ variety: Pacas (pacas)

□ treatment: washing

□ level: SHG

Salvadoran coffee fruits are harvested only once a year, mostly from November to February of the following year. More than 60% of the varieties are bourbon strains. In particular, El Salvador is the main country growing Pacas and Pacamara. In addition, the coffee grading system in El Salvador is basically divided into three grades according to the altitude of planting: lowland C.S. (500murm 900m), highland H.G. (900m Mel 1200m), extremely highland S.H.G. (1200m Mel -).

At present, it is used to drop beans after the end of a dense explosion.

Acid value clean bright chocolate

The sweetness of nuts