Introduction of El Salvador Coffee

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El Salvador is located in the center of Central America and is the smallest country in Central America. The volcanic terrain is developed, and active volcanic activity brings mineral-rich soil, so a considerable number of coffee beans produced in El Salvador will be named after volcanic coffee.

There are only about 20,000 small farmers engaged in coffee cultivation in El Salvador, and their production accounts for 0.9% of the world coffee futures trading volume, and the export volume is only 5.1% of the national trade volume. Although the sparrow is small, the fine coffee system is very complete. For example, the establishment of the National Coffee Bureau and the laboratory, and the investment in the CoE competition have brought stimulation and quality improvement to the fine coffee market in El Salvador.

Santa Rosa Estate is located in La Palma, a town in the northern part of El Salvador, in the fruit producing area of Chalatnam, separated from Honduras by a volcano; coffee is mostly planted on soil covered with volcanic ash at an average altitude of more than 1200M. In order to avoid direct exposure to the sun, tall shade trees are also used to regulate the temperature, greatly improving the quality of coffee.

Pacamara, developed by the Salvadoran Coffee Institute, is a new variety bred by combining Pacas with Maragogype. The main feature is that the coffee beans are larger and fuller than other varieties, and the appearance is very pleasing; it is a very suitable variety for farmers and foodies, and it is derived from the pursuit of beauty and delicacy.

Front Street suggested brewing parameters:

Hand washing: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4, and the water temperature is 90℃.

Siphon grinding degree is 4, water temperature is 90℃~91℃

The grinding degree of Aile pressure is recommended to be 3.5, and the water temperature is 90℃.