The coffee producing area of El Salvador in El Salvador introduces what is the hot spring coffee in El Salvador?

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In 1958, the Salvadoran Coffee Institute (Salvadoran Coffee Research Institute, ISIC) successfully mated two varieties of Pacas and Maragojipe (Maragogype) to cultivate a new coffee variety, called Pacamara.

Pacas, a high-yield variety from Arabica hybrid San Ram ó n Bourbon, was discovered in 1956 by two very famous coffee producers in El Salvador, Don Alberto Pacas and Don Francisco De Sola, with the help of Dr. William Cogwill of the University of Florida. The giant Typica, commonly known as "elephant bean" Maragojipe (Maragogype), not only has a huge bean shape, high acidity, but also has an excellent flavor.

The flavor of the Pacamara mixed with the two is very special, and the likes and dislikes are very polarized. Basically, the higher the altitude, the better the flavor of Pacamara. It often shows floral and spicy fragrance, and is balanced and rich.

The topography of El Salvador in El Salvador belongs to the highland terrain and is the smallest country in Central America. Because there are two parallel mountains in the country, the volcanic soil is rich in minerals, and this special geographical environment makes El Salvador suitable for growing coffee.

Salvadoran coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), mostly distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters. October to February of the following year is the coffee harvest and harvest season. The coffee beans produced by it belong to Arabica species, including Bourbon bourbon and Pacas Pacas. It can be divided into three grades according to the altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).

Coffee farms are located in the hills and volcanic slopes where the soil is the most fertile. Because of its special planting soil, Salvadoran coffee has a unique flavor, mellow taste, moderate sweet and sour, rich aroma, and charming tonality. Coffee beans belong to big beans, with sweet taste and excellent flavor. El Salvador is also an important producer of organic coffee.

It is worth mentioning that El Salvador produces a hot spring coffee, named because of the use of hot spring water for washing treatment, its special and supple sour taste and sweet smell is very charming, because the low yield makes the unit price quite high, is its very characteristic coffee.

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