El Salvador Coffee beans El Salvador Coffee producing areas introduce El Salvador Hot Spring Coffee

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Active volcanic activity brings mineral-rich volcanic ash to the country. In the soil dominated by volcanic ash, there are more minerals and less organic matter. Therefore, in order to maintain the location and make up for the lack of organic matter, farmers in the country will use the pulp residue of treated coffee beans or organic matter under coffee trees as fertilizer to make up for the lack of organic matter in the soil. Make the planting of coffee trees more able to produce coffee beans with harmonious taste. The country's most meaningful initiative is to introduce organic agriculture to the world, cultivating more than 150000 tons of organic coffee every year.

The topography of El Salvador in El Salvador belongs to the highland topography and is the smallest country in Central America. 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.

Salvadoran coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), mostly distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters. October to February of the following year is the coffee harvest and harvest season. The coffee beans it produces belong to Arabica, mainly Bourbon bourbon and Pacas Pacas. It can be divided into three grades according to the altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).

Coffee farms are located in the hills and volcanic slopes where the soil is the most fertile. Because of its special planting soil, Salvadoran coffee has a unique flavor, mellow taste, moderate sweet and sour, rich aroma, and charming tonality. Coffee beans are large beans with sweet taste and excellent flavor. El Salvador is also an important producer of organic coffee.

It is worth mentioning that El Salvador produces a hot spring coffee, named because of the use of hot spring water for washing treatment, its special and supple sour taste and sweet smell is very charming, because the low yield makes the unit price quite high, is its very characteristic coffee.