Eunica Manor in El Salvador introduces the roasting degree suitable for El Salvador bourbon coffee.

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El Salvador, the smallest and most densely populated country in Central America, has been growing coffee since 1740. The land area of growing coffee accounts for about 8% of the country, and Dazhi is divided into five main producing areas, namely Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range, which are roughly distributed in the alpine slopes or plateau areas covered with volcanic ash above 1200 meters above sea level, most of which are planted in shade (planting Shade Grown under trees). The advantages of this method are that coffee beans can mature uniformly, honey mucus content increases and weight is high. Sweet polyphenols are more likely to form, allowing the main ingredients of coffee beans to be fully formed.

The coffee produced in El Salvador has attracted worldwide attention in recent years, which is the result of close cooperation between small coffee farmers and international coffee organizations (groups) that help improve farming and handling methods. The main hope is to increase the personal income of farmers to further improve the quality of life in their homes and communities, so that coffee farmers have incentives to change the way of planting to restore the original natural ecology of nature. The quality of coffee is gradually improving, making 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.

El Salvador is the smallest and most densely populated country in Central America. Nowadays, the main agricultural products in most regions have become coffee beans. We can see the influence of coffee on El Salvador. Coffee is mostly a traditional bourbon tree species. Its derived varieties include yellow bourbon, orange, bourbon, cherry, bourbon, etc., in the coffee market that requires that every coffee farm should be unique. El Salvador has also caught up with the trend of special treatment or variety differences, making the previously well-known differences in coffee beans more and more different, and finding more and more interesting and strange coffees. however, Salvadoran coffee has always been loved by people for its thick fragrance, sweet brown sugar honey and stable and gentle taste.

The main purpose of solarization or honey treatment, which is popular in Central America in recent years, is to give coffee beans a little more complexity, a little more change, to increase the richness and hierarchy. UNICAP Capitales Manor in El Salvador, the farm is located in the rainforest reserve above sea level 1200 meters above sea level. Coffee is 100% natural washing method for bourbon tree species. Is a coffee farm certified by the Rainforest Alliance (RFA) and a member of the Salvadoran Women's Coffee Cooperative. The main purpose of the coffee farm joining the Women's Coffee Cooperative is to protect the environment by fermenting the coffee with the least amount of water and leaving some of the same mucous membrane on the surface of the raw coffee as the honey treatment, which has the same complexity and concentration as honey-treated coffee. This is a great result of new concepts and practices.

Shallow roasting City (fragrance): at this roasting degree, there is a strong tomato fruit aroma, sweet maltose sugar, Central American honey treatment coffee shallow roasting characteristics of meticulous ripe fermented citrus acid and rich and complex taste, which is different from the general Salvadoran coffee.

Medium roasting (general B): when the coffee is ground, it exudes the aroma of banana pineapple tropical fruit, the acidity is fine and weak, and the roasting degree in the mouth is the most complete and round, with the cool finish of mint chocolate.

Re-baking (general C): the aroma of cocoa chocolate is bright when re-baked, the sweetness of brown sugar is the most attractive place of re-baking, the taste is mellow and round, and the finish is the sweetness of sugar water.

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