An introduction to the Cultural Origin of Salvadoran Coffee

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 the hardest hit by guerrilla warfare, with many farmers and workers forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900kg per hectare today.

In addition, the government imposed an additional 15% tariff on exported coffee in 1986, that is, an additional 15% in addition to the existing 30% tax. Taxes, together with unfavorable exchange rates, have greatly reduced the export of coffee and the quality of coffee. The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agriculture, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.

In Cuscacbapa, El Salvador, packaged coffee beans are about to be exported to El Salvador. Coffee from El Salvador is a specialty of Central America, where it is light, aromatic, pure and slightly sour. 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 Azbec-Mayan (AztecMayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America).

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 Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, when the flavor is not too strong