Washed and sun-dried Salvadoran plus coffee introduces the IzaIco area of Sonsonate province
Present situation of coffee production
"Natural and man-made disasters" are the most appropriate description of the challenges facing the coffee industry in El Salvador. Despite getting rid of the haze of war, El Salvador's coffee production still faces challenges from time to time, including: 1998, hurricanes; 2001, earthquake; 2002, volcanic eruption; 2012, leaf rust, storm
Despite the challenges, El Salvador maintained a high coffee production, and according to ICO Coffee International, total coffee production in El Salvador remained at the Top15 level among ICO member countries from 2008 to 2012. In 2013, affected by the leaf rust disaster, 70% of domestic farms were infected, and the output dropped sharply by about 40%, falling to 16.
El Salvador 08-13 Total coffee production and ranking (unit: 000 bags, each bag 60kg)
Brief introduction of coffee producing countries: El Salvador Cafe de El Salvador
Coffee variety
The civil war caused chaos and affected economic development, but ironically allowed the ancient coffee to be preserved, and the situation was so chaotic that coffee producers in El Salvador failed to catch up with the renewal of coffee varieties in Central and South America.
El Salvador produces 100% Arabica coffee, of which 68% is Bourbon, Coffea arabica var. Bourbon), 29% Pacas, other varieties including Pacamara,Caturra, etc.
The Pacas variety, first discovered in El Salvador in 1949, is a natural hybrid between bourbon and Catura.
The variety Pacamara, which was artificially bred by pacas and maragogipe (or maragogype), was first bred in 1958 (1954). Pacamara is a rare excellent variety under artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. It not only has the excellent taste of pacas, but also inherits the large size of malagogipe. The Pacamara species is thought to be the result of the pursuit of large Arabica species.
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Fine Coffee introduced in the Coffee production area in the Central Mountain area of Costa Rica
Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. The volcanic soil of Costa Rica is very fertile and well drained, especially in the central part.
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Delicious, rich and mellow Honduran coffee beans
Honduran coffee beans are larger in shape, uniform in size, uniform in color and shiny. To make harvesting easier, farmers prune coffee trees to no more than 150 centimeters, which requires a ladder to pick, which takes time and can damage the tree by bending branches. Due to the different maturity stages of each fruit of coffee beans, it is necessary to keep the coffee beans good.
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