Salvadoran coffee el Santa Ana volcano Tianqu farm introduction.

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El Salvador is the smallest country in Central America and the most densely populated country. Coffee beans are the main crops in most regions, but don't forget its existence because of its miniature. 60% of the coffee in El Salvador is Bourbon bourbon, such as orange bourbon, pink bourbon, red bourbon and so on. Bourbon gives the impression of excellent cleanliness, bright and sweet taste and strong citrus aroma. It is worth noting that El Salvador is the sovereign state of Pacas Pacas and Pacamara Pacamara coffee species, typical Pacamara Pacamara alcohol thickness and tropical fruit and honey taste, as well as the brightness of citrus and golden grapefruit acid to sweet finish, is the best variety in Central America in recent years, many countries have recently grown good Pacamara Pacamara beans.

Compared with coffee farms in other Central and South American countries, most of the farms in El Salvador are medium-sized. Farmers produce high-quality coffee with great enthusiasm and expertise, making the coffee export market booming and maintaining and improving the quality of coffee beans. Coffee is harvested only once a year, in November and February of the following year. So the newly harvested coffee is usually shipped to foreign coffee buyers from June to August, as Salvadorans say, as soon as you take a sip of coffee, you will smile.

Santa Ana Volcano Santa Ana volcano is considered to be a high-quality Salvadoran coffee town in recent years, the main factor 1. It is the changeable climate 2. La Divina Tianqu Farm is located on the east side of the volcanic gravel. Robert, the owner of the farm, uses organic shade to grow fertilizer, which mostly comes from the fallen leaves and dead branches of the forest, making the farm green and vibrant. Coffee is harvested, peeled and then wet fermented in clean water for 10-12 hours. After soaking, wash and dry on the terrace. This special method is to increase the sweetness and mellow thickness of the taste through homogenization to slow down the cooling drying process.