How about Salvadoran Himalayan Coffee A brief History of Salvadoran Coffee and Coffee Archives

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A brief history of coffee in El Salvador:

In the mid-19th century, El Salvador became independent from Nicaragua after the disintegration of the Union, and its cash crops were mainly locust blue plants.

It was a crop used to make indigo dye, and it was not until the invention of chemical dyes in the mid-19th century that the land was converted to growing coffee.

Because of the support of the aristocracy and the background of militarized rule, the political situation is relatively stable, and the coffee industry has also led to the development of non-governmental industry.

In the 1880s, it even became the fourth largest coffee producer in the world. The civil war broke out in 1980, which had a great impact on coffee production and trade.

El Salvador flew to the branches to be a Phoenix:

In recent years, native varieties have been retained due to the civil war.

At the same time, it also developed a hybrid bean "Pacamara" with the Japanese Coffee Research Institute.

This new breed combines two Arabica hybrids: Maragojipe and Pacas.

In the international "extraordinary Cup" auction, it only took four years to get through, and won the first to fourth place in the cup test in 2007!

El Salvador Coffee Mini File:

The main method of treatment is washing, and part of it is picking and sunbathing. The main varieties are: Arabica, there are: bourbon, Pacas, Pacamara … Wait.

The production season is from 10m / m to March. It is currently the 15th largest coffee producer in the world.

Altitude classification:

El Salvador still uses altitude classification, which has nothing to do with quality or production and marketing experience.

There are three levels of topography alone.

How to distinguish the elevation grades:

Strictly High Grown (SHG): planted more than 1200 meters above sea level.

Hight Grown (HG): over 900m above sea level.

Central Standard: plant more than 600m above sea level.

Salvadoran coffee features:

El Salvador coffee is full-bodied, full-bodied and sweet, with aromas of dried fruit, citrus, chocolate and caramel.

It is most famous for its sweet and supple acidity, which is very symmetrical and harmonious.