Coffee from El Salvador
ElSalvador is one of the small countries in Central America with a dense population. The flavor of its coffee is characterized by excellent balance.
Coffee producing areas in El Salvador:
Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. 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 (OrganicCertifiedlnstituteofAmerica). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to SantaAna, which is close to the border with Guatemala. Parkmara coffee is full of grains, but not very fragrant.
Features of Salvadoran coffee:
Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.
Flavor: balanced taste and good texture
Recommended baking method: moderate to deep, with a variety of uses
★: general
Market for Salvadoran coffee:
The best Salvadoran coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.
In 1990, the Government of El Salvador privatized part of the coffee export industry, hoping to increase the income rate of coffee in the export market.
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High-quality coffee bean producing countries introduce coffee from Sudan
Two decades of disastrous civil war in southern Sudan has claimed millions of lives and caused untold damage to rural areas, including the coffee industry. Historically, Arabs shipped black people from southern Sudan to Arabia as slaves, and slaves took coffee beans with them to satisfy their hunger. It is said that these coffee beans were introduced into Yemen as a result. That's right
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The producer of boutique coffee beans introduces Bolivian coffee.
In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was seriously damaged by the great frost in 1975, while Bolivia (Bolivia) benefited from it and developed rapidly. The origin of Bolivian coffee: Bolivian coffee at an altitude of 180 Muhami 670 meters.
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