How do Salvadoran coffee beans taste? what is the reason for the good quality of Salvadoran coffee?

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El Salvador is coffee from El Salvador, a small country in South America. Compared with other kinds of coffee. The coffee here is light, fragrant, pure and slightly sour, and its flavor is characterized by excellent balance. It is a specialty of Central America. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

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).

Flavor: balanced taste and good texture

Recommended baking method: moderate to deep, with a variety of uses

Top quality beans: El Salvador SHB

Taste characteristics: mild and moderate sour, bitter and sweet taste.

The reasons for the quality of coffee:

El Salvador is a small country in Central America, close to Honduras and Guatemala, similar climate, similar topography, similar volcanic soil, it can be inferred from these natural conditions, Salvadoran coffee is by no means general.

El Salvador has a tropical climate, with an annual average temperature of 28 ℃; the dry season from November to April and the rainy season from May to October; the humid and hot coastal and lowland climate and cool mountain climate; the annual precipitation is more than 1800 mm in the mountains and about 1000 mm in the coastal zone.

El Salvador is very suitable for cultivating quality coffee because of its microclimate and volcanic soil. Planted at high altitude, coffee cherries grow slowly, which gives coffee a very special aroma and special flavor. It is the largest coffee producing area in the country, close to the mountain border of Guatemala, with an altitude of more than 1650 meters above sea level. The temperature difference between day and night makes coffee beans grow slowly and produce high-quality acid and rich levels.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.