What are the varieties of Salvadoran coffee beans? the impeccable balance of Salvadoran coffee beans

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There are many volcanoes in El Salvador, known as the "country of volcanoes". The fertile volcanic soil provides an excellent source of nutrients for coffee beans. Coffee trees are planted at an altitude of 1000, Murray, 1200 meters, and the temperature is cool and suitable. It is also an excellent geographical environment for the cultivation of Arabica coffee.

El Salvador, located in the center of Central America, is one of the oldest coffee birthplaces in the world, rich in Bourbon, Pacas and Pacamara coffee varieties. Coffee estates are located in the hills and volcanic slopes with the most fertile soil, mainly concentrated in six producing areas of Alotepec, Apaneca, El B á lsamo, Chichontepec, Tepaca and Cacahuatique, covering an area of 161000 hectares. Due to the special volcanic topography and soil, Salvadoran coffee has a unique flavor, mellow taste, moderate sweet and sour, rich aroma, and charming tonality.

El Salvador began to grow coffee commercially in the 1850s and became the fourth largest coffee producer in the world in 1880, becoming an important source of economy and a major export crop in El Salvador. But the civil war broke out in the 1980s, which reduced coffee production, and the market was also looking for other sources of coffee exports.

However, the civil war has had a positive impact on the quality of coffee in El Salvador, which has not changed the original species of coffee into improved varieties with high yields, as in neighboring countries in the same period, but has maintained a high proportion of native bourbon-grown coffee trees in the country. coupled with the fact that the country's volcanic ash-based soil is rich in minerals, the coffee it produces has excellent taste and great potential.

However, there is less organic matter in the soil, so sa farmers will use the pulp residue of the treated coffee beans or the organic matter under the coffee trees as fertilizers to make up for the lack of organic matter in the soil, so that the planting of coffee trees can better produce coffee beans with harmonious taste. In terms of treatment, Salvadoran coffee is mainly refined by tanning after washing and honey treatment.

Salvadoran coffee has excellent flavor balance, with sour, bitter, sweet and other flavor characteristics, the best baking degree is medium depth, the quality of Pacamara produced in El Salvador is the best, and the most important feature of its variety is obvious sour taste.

Knowledge: El Salvador is the smallest country in Central America but one of the most efficient coffee producers in the world.

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