Introduction of Montorion Manor in Santa Ana Coffee producing area of El Salvador

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I believe many people have never heard of Salvadoran coffee. It is coffee from El Salvador, a small country in South America. Compared with other kinds of coffee. The coffee here is light, fragrant, pure and slightly sour, and its flavor is characterized by excellent balance. It is a specialty of Central America. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

Salvadoran coffee ranks side by side with Mexico and Guatemala as producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictly high grown) = highlands, HEC (high grown central) = mid-highlands, and CS (central standard) = lowlands. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (Organic Certified lnstitute of America).

About Montelion Manor

Montelion Manor is located in the Santa Ana producing area of El Salvador, which is jointly managed by Jose Antonio Salaverria and his two sons. At present, the coffee planting area is nearly 26 hectares. In El Salvador, this is a medium-sized coffee estate with 100% native bourbon varieties. Nordic Approach Montorient has signed a long-term purchase plan to improve the overall quality of coffee by improving the picking blocks and the details of the batches and methods of processing.

At present, in Montelion, coffee is peeled with a peeling machine Jotagallo that can remove part of the pectin with a very small amount of water, and 80% of the pectin is removed at the same time. Then, unlike the traditional treatment in the region, the shell beans after the removal of pectin are not directly pulled to the drying ground to air, but transferred to a soaking pool to soak and ferment for a night, and then go to dry the next day. In this way, the processed coffee will be relatively cleaner, and there can be different richness in the acidity.

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