The characteristics of coffee in El Salvador and the description of coffee varieties in 5 areas in El Salvador
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El Salvador (El Salvador)
Famous representative coffee: El Salvador (El Salvador)
El Salvador, with its upland topography, is the smallest country in Central America, flanked by Guatemala and Honduras. Because there are two parallel mountains in the area, the volcanic soil is rich in minerals, making El Salvador suitable for growing coffee.
The coffee tree in El Salvador is Arabica, which is mainly divided into two species: bourbon and Pacas. Its coffee is refreshing and uniform, which is divided into three grades according to altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).
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.
El Salvador is mainly divided into five main producing areas, namely Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range, which are roughly distributed on alpine slopes or plateau areas covered with volcanic ash above 1200 meters above sea level. Most of them grow coffee by "shade" (planting Shade Grown in the shade of trees). The advantages of this method are that coffee beans can mature uniformly, honey mucus content increases, weight is high, and sweet polyphenols are more likely to be formed. Let the main ingredients of coffee beans be fully formed. For coffee trees with too much sunshine, the edges of the leaves will be rolled up, causing water loss, which is not conducive to photosynthesis, reduce carbon dioxide absorption, and reduce the combination of sugar.
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