Introduction to the coffee history and grading system of El Salvador Pacamara coffee beans

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One of the coffee producing areas of the ancient Maya

The Republic of El Salvador is a coastal country located in the north of Central America and the most densely populated country in Central America. El Salvador's domestic economy is dominated by agriculture, mainly producing coffee beans and cotton. Due to years of war, it is one of the 'low-and middle-income countries' in the world, and its domestic economic development is slow. But both El Salvador and Guatemala are the birthplaces of Mayan culture in Central and South America.

El Salvador is located between Honduras and Guatemala, with the Pacific Ocean to the south. The topography of El Salvador is mainly mountainous and plateau, with many active volcanoes, so it is also known as the "country of volcanoes". El Salvador belongs to the tropical climate, with an annual average temperature of 28 degrees; November-April is the dry season, May-October is the rainy season, the precipitation in the mountains is more than 1800 mm, and the coastal area is about 1000 mm.

Coffee History and grading system in El Salvador

Coffee cultivation in El Salvador began in the late 19th century, although it started late, but in its heyday, it was once the fourth largest coffee producer in the world. However, during the civil war from 1980 to 1992, the coffee growing industry in El Salvador almost came to a standstill, but as a result, El Salvador retained many of the relatively traditional ways of growing and managing coffee-shade trees + artificial picking + ancient coffee varieties.

El Salvador boutique coffee is concentrated in the volcanic areas of Santa Ana in the west and Charantanan fruit in the northwest. Its taste inherits the mild quality of Chinese and American coffee. It is soft, slightly sour and has beautiful sweetness.

At the same time, El Salvador, like its neighbors Guatemala and Costa Rica, is graded according to altitude, which also means that the higher the altitude, the better the coffee, which is classified into three grades according to elevation; SHG (Strictly High Grown) = above 1200 m highlands, HG (High Grown) = above 900m medium highlands, CS (Central Standard) = lowlands above 600m.

An introduction to Pacamara

Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958.

Pacamara is a rare excellent variety under artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. It not only has the excellent taste of Pacas, but also inherits the large size of Maragogipe. The average length of beans in Pakamara is 1.03 cm (0.8-0.85 cm for general beans), and the average width of beans is 0.71 cm (0.6-0.65 for general beans). The number of beans with more than 18 mesh is 90%, and the bean shape is plump and round.

The biggest feature of Pacamara is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy, with the best quality from El Salvador and Guatemala.

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 (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).

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