Introduction of coffee producing areas in El Salvador what are the characteristics of its coffee flavor

Salvadoran coffee refers to the coffee produced in the small Central American country of El Salvador, where the coffee body is light, aromatic, pure, slightly sour, the flavor is extremely balanced, is a specialty of Central America. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

| Geographic conditions there are many volcanoes in El Salvador, known as the "country of volcanoes". The fertile volcanic soil provides an excellent source of nutrients for coffee beans. Coffee trees are planted at an altitude of 1000 Murray, 1200 meters above sea level, and the temperature is cool and suitable. It is also an excellent geographical environment for Arabica coffee.

The origin of coffee

In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900kg per hectare today.

In addition, the government imposed an additional 15% tariff on exported coffee in 1986, that is, an additional 15% in addition to the existing 30% tax. Taxes, together with unfavorable exchange rates, have greatly reduced the export of coffee and the quality of coffee.

The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agricultural production, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.

Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.

Childbearing season

Coffee beans are harvested only once a year, between November and February of the following year, so the newly harvested coffee is usually shipped to foreign coffee buyers from June to August, compared with coffee farms in other Central and South American countries. Most of the farms in El Salvador are medium-sized, and farmers produce high-quality coffee cherries with great enthusiasm and expertise, making the coffee export market booming. It also improves the quality of coffee beans, as Salvadorans say, as long as you take a sip of coffee and you smile.

Planting environment

El Salvador began to grow coffee commercially in the 1850s and became the fourth largest coffee producer in the world in 1880, becoming an important source of economy and a major export crop in El Salvador. But the civil war broke out in the 1980s, which reduced coffee production, and the market was also looking for other sources of coffee exports.

However, the civil war had a positive impact on the quality of coffee in El Salvador, which did not change the original species of coffee into improved varieties with high yield, as in neighboring countries in the same period, but maintained a high proportion of primary bourbon-planted coffee trees in the country. in addition, the volcanic ash-based soil is rich in minerals, which makes the coffee produced excellent taste and great potential, but there is less organic matter in the soil. Therefore, farmers in Saudi Arabia will use the pulp residue of the treated coffee beans or the organic matter under the coffee trees as fertilizers to make up for the lack of organic matter in the soil, so that the planting of coffee trees can produce coffee beans with mixed taste.

In terms of treatment, Salvadoran coffee is mainly refined by tanning after washing and honey treatment.

Salvadoran coffee

Flavor: balanced taste and good texture

Recommended baking method: moderate to deep, with a variety of uses

Top quality beans: El Salvador SHB

Taste characteristics: sour, bitter, sweet mild and moderate.

Salvadoran coffee ranks side by side with Mexico and Guatemala as the 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 (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = 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 (OrganicCertifiedlnstituteofAmerica).