Introduction to the Flavor and quality of Salvadoran Coffee

coffee planting

Most are grown by small farmers. Classification of Salvadoran farmers: (1 htct= 105 mu = 10000 square meters)

Small farmer, small producer, area less than 7.0 hect;

Medium farmer, medium producer, area between 7.0-70hect;

Large farmer, large producer, area greater than 70hect.

Farmers use traditional planting methods with almost 100% shade.

coffee harvest

Hand picked.

The harvest season lasts from October to March. The peak occurs between November and February.

coffee processing

Water washing treatment, sun drying.

Cafe de El Salvador is located in El Salvador.

According to altitude, the highest is SHG: ( 1 feet = 0.3048 meters)

SHG, strictly high grown, above 3950 feet (about 1200m);

HG， high grown， more than 2950 feet (about 899m);

CS， central standard， 1960 feet (about 597m) above.

coffee outlet

Raw beans are exported throughout the year and stored in warehouses in the form of shelled beans.

coffee producing areas

Coffee is produced in seven of the country's 14 departments, with chalatenango and santa ana the most abundant.

Cafe de El Salvador

Geographically, it is mainly distributed in the north and south mountain systems, the north is the mountain system at the junction of land and Guatemala and Honduras, and the south is the mountain system composed of numerous volcanoes extending along the Pacific coastline.

El Salvador divides the region into six mountain ranges.

Cafe de El Salvador

Chalatenango is famous for its outstanding performance in coe competitions this year. Chalatenango was unknown a few years ago, and some farmers in the area began planting Pacamara species in the 1990s. In 2006, a small farm in the area competed with pacamara against coe and finished second in that year's event with a killer flavor. In 2007, a number of farms in the region competed again as pacamara, winning first, third and fourth places, chalatenango and ta pacamara becoming famous. The region is located in the northern Altotepec Metagan mountain range, the purple top area in the image above.

Coffee flavor and quality

El Salvador is a producer of high-quality commercial Arabica beans and is known for its strict and effective quality control.

Since 2003, he has participated in COE competitions.

With excellent ancient coffee, successfully entered the fine coffee market.

Coffee flavor is related to the microclimate of the producing area. Generally speaking, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has a good sweetness, suitable for blending.

Fine Salvadoran coffees can also be impressive, including certain pacamara varieties, showing active acidity, depth and depth, and a long finish.