How about Salvadoran coffee? Salvadoran coffee story? what kind of coffee does El Salvador produce?

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Like many Central American countries, coffee production in El Salvador began in the early 19th century. By 1850, the national government began to realize the great commercial potential of coffee. In order to encourage production, the government has offered concessions to coffee farmers, such as tax exemption and military service.

One of the many tragic consequences of the devastating civil war in El Salvador in the 1980s was the destruction of the coffee sector. Individual farmers are under pressure from guerrillas and the army, coffee sales and exports have been nationalized, and investment in farms has stalled. An interesting result is that during this period, farmers were unable to take care of their property, and some very special farms still have 80-100-year-old coffee trees.

Since 2005, the specialty coffee revival movement led by the Salvadoran Coffee Council (Consejo de Cafe), a small number of visionary farmers and the Excellence Cup project has brought El Salvador back into the spotlight. The strategic marketing plan for bakers interested in establishing a direct relationship with the manufacturer attracts buyers to visit. There, bakers meet innovative farmers who are eager to learn what their end consumers like best through a cup of coffee. The quality of coffee has been greatly improved due to the relationship of these roaster farmers, which makes El Salvador one of the most cherished coffee producers in the world today.

Although the vast majority of El Salvador's products are bourbon coffee, farmers are experimenting with different varieties and processing methods, so it is difficult to generalize a "Salvadoran flavor". Standard specialty SHG EP coffee tends to be medium to light-bodied, medium to high acidity, with distinct flavors of cocoa, toffee, caramel and red apple. More exotic types can run the flavor spectrum, from elegant, lemon and plant lush, wine and deep, and ubiquitous.

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