The coffee-producing area of El Salvador, northwest of Central America and bordering the Pacific Ocean to the south, introduces the Iza of Sonsonate province.
In El Salvador, Cusca Bappa produces the finest coffee beans, which are slightly lighter in weight, 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 Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Pakmara coffee, a hybrid of Pacas coffee and Malagojipi coffee, best grown in western El Salvador, adjacent to Santa Ana, near the border with Guatemala. Pakmara coffee is full of grains but not too strong in aroma.
A proper description of the flavor characteristics of Salvadoran coffee would be "moderately thin viscosity, pleasant softness and sweetness, combined with attractive fruity aromas."
When tasting Salvadoran coffee, you can first put the right amount of sugar into the coffee, add ice cubes, and stir it evenly. You can also add fresh milk (whipped cream is also available) according to your personal preference, so you can slowly enjoy this cool, fragrant Salvadoran coffee. Let this American specialty coffee bring you a new round of taste enjoyment. Flavor characteristics: mild taste, excellent texture.
El Salvador, located in the northwest of Central America and bordering the Pacific Ocean in the south, is one of the birthplaces of ancient Mayan civilization. The volcanoes, plateaus, lakes and bathing beaches along the Pacific coast are all very pleasant. But El Salvador is best known for its unique, mild-tasting coffee.
El Salvador is one of the small countries of Central America and has a very dense population. People love coffee here. Salvadoran coffee tastes well balanced. Salvadoran coffee exports account for 40 per cent of national exports. The best quality coffee is exported from January to March each year, and 35% of the extra hard beans are exported to Germany. In the early 1990s, El Salvador's national economy was greatly damaged or even destroyed due to the impact of war. The coffee production decreased from 3.5 million bags in the early 1970s to 2.5 million bags in 1990~1991
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Introduction of Costa Rican coffee producing areas with extremely hard beans above 1500 meters above sea level
With fertile volcanic soil and good drainage, Dariga is the first country in Central America to grow coffee and bananas because of its commercial value. Coffee and bananas are the country's main exports. 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. Gostad
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Introduction of Honduran coffee which tastes neither astringent nor sour, mellow and fragrant.
Hongduras coffee bean particles are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of the coffee bean is different, it is necessary to keep the coffee bean good.
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