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El Salvador is a country in the Americas and its economy depends mostly on coffee exports. The country of El Salvador has many volcanoes, the climate of America is humid, the area of volcanic type has fertile land, abundant precipitation, and mild climate is very suitable for the cultivation of coffee, so Salvadoran coffee has always been a favorite variety in all countries.

The English name of El Salvador is El Salvador, so sometimes you will see this English name on the packaging of coffee. You should know that he is from El Salvador. The name mainly comes from El Salvador, which was previously ruled by Spain. El Salvador means savior in Spanish.

60% of the coffee in El Salvador is Bourbon bourbon, such as orange bourbon, pink bourbon, red bourbon and so on. Bourbon gives the impression of excellent cleanliness, bright and sweet taste and strong citrus aroma. It is worth noting that El Salvador is the sovereign state of Pacas Pacas and Pacamara Pacamara coffee species, typical Pacamara Pacamara alcohol is extremely thick and has tropical fruit and honey taste. There is also the brightness of citrus and the sweet aftertaste of golden grapefruit acid, which is the best variety in Central America in recent years, and many countries have recently grown good Pacamara Pacamara beans. 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 with great enthusiasm and expertise, which also makes the coffee export market boom. high-altitude coffee is only harvested once a year, in November and February of the following year, the Western proverb El Salvador as long as a sip of coffee you will smile.

Santa Ana Volcano Santa Ana volcano is very suitable for El Salvador coffee cultivation of high-quality coffee area, the main factor 1. It is the changeable climate 2. The volcanic gravel soil is drained and fertile, and most of the shade fertilizer comes from the fallen leaves and dead branches of the forest, making the farm green and full of vitality.

About 1300 to 1600 feet above sea level, preserving the original natural landscape and environment. Due to the crisis of coffee rust in the past few years, most of the estates have abandoned the traditional bourbon varieties in order to prevent infection, while the estate retains most of the traditional coffee species at higher elevations (some coffee trees are even 100 years old). These varieties continue to grow through comprehensive agricultural practices, so the coffee produced by the manor retains its unique flavor, delicate aroma and juicy taste. The final rhyme is long and worth savoring.