On the characteristics and planting conditions of coffee beans in El Salvador

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I believe many people have never heard of Salvadoran coffee, which is coffee from El Salvador, a small country in South America. Compared to other coffee types. The coffee is light, aromatic, pure and slightly sour, and the flavor characteristics are excellent balance. It is a specialty of Central America. It has sour, bitter and sweet taste characteristics, and the best baking degree is moderate and deep.

Active volcanic activity brings mineral-rich volcanic ash, mainly volcanic ash in the soil composition, more minerals and less organic matter, in order to maintain the geographical position and make up for the lack of organic matter farmers treated coffee bean pulp residues, or organic matter under the coffee tree as fertilizer, to supplement the lack of organic matter in the soil, every year to cultivate more than 150,000 tons of organic coffee.

There are five major coffee producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range) distributed in the volcanic ash covered mountain slope or plateau area at an altitude of 1,200 meters. The coffee harvest season is from November to April of the following year. Coffee prefers mild climates, so coffee trees are planted in high shade to avoid high temperatures and direct sun exposure, which affects the quality of coffee beans. The coffee beans produced belong to Arabica species, Pacas and Bourbon are large beans, with sweet taste and excellent flavor.

Planting altitude above 1200 m: pleasant rich aroma, pleasant taste, sour taste, very good texture, at least 90% bourbon, Pacamara, 100% sun

Taste characteristics: acid, bitter, sweet mild moderate.

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictly high grown)= highland, HEC (high grown central)= medium high, CS(central standard)= low; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified Institute of America.