What do you recommend for boutique coffee at Santa Rita Manor in El Salvador-growing coffee beans in El Salvador

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El Salvador, the smallest and most densely populated country in Central America, has been growing coffee since 1740. 8% of the country grows coffee under shade (Shade Grown), which has the advantages of uniform ripening, increased honey mucus content, high weight, increased chances for the formation of sweet polyphenols, and full formation of the main ingredients of coffee beans. For coffee trees with too much sunshine, the edges of the leaves will be rolled up, causing water loss, which is not conducive to photosynthesis, reduce carbon dioxide absorption, and reduce sugar. Coffee fruits are harvested only once a year, mostly from November to February of the following year. More than 60% of the varieties are bourbon strains. In particular, El Salvador is the most important country for growing Pacas and Pacamara. In addition, the Salvadoran coffee grading system is basically divided into three grades according to the altitude of planting: lowland C.S. (500murm 900m), highland H.G. (900m Mel 1200m), extremely highland S.H.G. (1200m Mel -).

□ Santa Rita Manor is named "Santa Rita" in honor of Italian nuns of the same name. Located in the Ilamatepec volcanic area, the fertile volcanic mud provides the Santa Rita Farm with ideal soil for growing coffee, all coffee trees have shade, and these shade trees become habitats for local animals. Coffee is harvested 100% by hand and only fully ripe coffee similar to red cherries is picked.

Salvadoran coffee is a mature harvest season from November to February every year. New beans are sold in the coffee market from June to August. For example, most of the Salvadoran coffee finals of the International Coffee Cup Test (C.O.E) are selected in mid-late July. Most of the coffee comes from small and medium-sized farms, and Salvadoran coffee farms work closely with international coffee organizations. The main hope is to increase the personal income of farmers and further improve the quality of life at home and community, so that coffee farmers have an incentive to change the way of planting to restore the original natural ecology, and the quality of coffee can gradually improve step by step. it makes consumers willing to accept the coffee produced in El Salvador to combine consumption patterns with natural ecology, which is the most perfect agricultural production and marketing behavior.

Santa Rita Farm in the southwest is a model winning farm for producing good coffee in El Salvador. The owner is a farmer who is very brave in trying all kinds of changes, such as the sun beans launched in 2009, which caused a sensation, and then screened out PB beans from 60 million pounds of coffee produced on the farm in December of the same year. He got a high score of 91 on the American professional coffee cup testing site, and constantly updated several kinds of coffee. There is no shortage of interesting coffee beans such as orange bourbon, red bourbon and yellow bourbon in the park. I think we will drink honey-treated coffee produced by the farm next season. This is a farm worthy of long-term attention.

Santa Rita Manor, which belongs to the JASAL Group, is located in the Apaneca Ilamatepec mountain region of Juayua province in the west of El Salvador. The local geological environment is sandy soil and volcanic soil, with a warm and humid climate with an average annual temperature of 15 degrees Celsius and an average rainfall of more than 2000 millimeters, with the dedication and professionalism of the manor operators, producing one of the best quality coffee in El Salvador. From planting, pruning, picking to follow-up treatment, JASAL has invested a lot of resources in all aspects of agricultural production to ensure that each batch of coffee they produce is fully traceable and has high-quality cup performance.

Many residents of Santa Rita have devoted themselves to the production of coffee, and their enthusiasm is even shown in coffee sacks through design and hand-painting, which can be said to be unique from the initial planting production to the final output packaging before export.

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