Salvadoran hot spring coffee what is Salvadoran hot spring coffee? What is hot spring coffee?
El Salvador, with its upland topography, is the smallest country in Central America, flanked by Guatemala and Honduras. Because there are two parallel mountains in the country, the volcanic soil is rich in minerals, and this special geographical environment makes El Salvador suitable for growing coffee.
The coffee tree in El Salvador is Arabica, and there are mainly Bourbon and Pacas. Its coffee taste is refreshing and balanced, which is divided into three grades according to altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).
It is worth mentioning that the Santa Teresa Coffee Manor in El Salvador produces a kind of hot spring coffee, which gets its name from the use of hot spring water for washing treatment. Its special and supple sour taste and sweet smell are very charming. Because of its low output and high unit price, it is a very distinctive coffee.
The coffee variety of Santa Teresa Coffee Manor is Pacamara (hybrid of Bourbon and Maragogype), flowering period: April to May, harvest time: December to March, washing, natural drying. Santa Teresa Coffee Manor is located with fertile volcanic soil and rich natural hot springs. The water temperature of the fountain is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature at the sixth hot spring pool is 32-34 degrees, and then the cooled hot spring water is used to process raw coffee beans. This hot spring water keeps flowing all the year round, and the local people drink it. It has a pH of 8.02 and contains ingredients that make coffee sweet.
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