Coffee review

Ataisi Manor Pacamara American Fine Coffee in El Salvador

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand. On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and beautiful.

Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

Salvadoran coffee is graded according to the altitude of planting, with the highest grade being SHG:

More than SHG:Strictly High Grown-1200 meters

More than HG:High Grown-900 meters

Above CS:Central Standard-600 meters.

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