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El Salvador coffee refers to coffee produced in El Salvador, a small country in South America. The coffee is light, aromatic, pure and slightly acidic. The flavor characteristics are excellent. It is a specialty of Central America. It has sour, bitter and sweet taste characteristics, and the best baking degree is moderate and deep.

Chinese name Salvadoran coffee wind Taste balanced, good taste characteristics sour, bitter, sweet mild moderate coffee origin small South American country of El Salvador coffee

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Coffee Origins Editor

In the early 1990s, guerrilla warfare significantly disrupted the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990- 1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave their estates. The shortage of funds has caused coffee production to plummet, from 1200 kilograms per hectare in the past to less than 900 kilograms per hectare today.

In addition, in 1986 the Government imposed an additional 15 per cent duty on coffee exports, i.e. 15 per cent on top of the existing 30 per cent tax. Taxes, combined with unfavourable exchange rates, severely reduced coffee exports and, with them, quality.

The government finally realized the huge role of coffee in the national economy, such as employment, foreign exchange and agricultural production, so in 1990, it privatized part of the coffee export industry, hoping to increase the yield of coffee in the export market.

Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.

Salvadoran Coffee Editor

Flavor: balanced taste, excellent texture

Recommended baking method: medium to deep, with multiple uses

Top quality beans: Salvador SHB

Taste characteristics: acid, bitter, sweet mild moderate.

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictlyhighgrown)= highland, HEC (highgrowncentral)= medium high, CS The best brand is Pipil, the Aztec-Mayan name for coffee, which has been recognized by the Organic Certified Institute of America as unique, mild coffee. El Salvador is one of the small countries in Central America and has a very dense population. Its coffee flavor is characterized by excellent balance. Today, this coffee accounts for 40% of the country's exports. The best quality coffee comes out in January to March after 35% of extra-hard beans are exported to Germany.

In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990 - 1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave their estates. The shortage of funds has caused coffee production to plummet, from 1200 kilograms per hectare in the past to less than 900 kilograms per hectare today.

In addition, in 1986 the Government imposed an additional 15 per cent duty on coffee exports, i.e. 15 per cent on top of the existing 30 per cent tax. Taxes, combined with unfavourable exchange rates, severely reduced coffee exports and, with them, quality. The government finally realized the huge role of coffee in the national economy, such as employment, foreign exchange and agricultural development, so it privatized part of the coffee export industry in 1990, hoping to increase the yield of coffee in the export market.

In Cuscacbapa, El Salvador, the beans are packed and ready for export. El Salvador's coffee is a Central American specialty, light, aromatic, pure and slightly acidic. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pipil, the Aztec Mayan name for coffee, which has been approved by the Organic Certified Institute of America.

Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The coffee is best grown in western El Salvador, adjacent to Santa Ana, near the border with Guatemala. Pakmara coffee grains are full, when the aroma is not too strong