Introduction to the flavor and taste characteristics of Salvadoran boutique coffee beans with balanced taste

In El Salvador, the coffee beans rich in the Kuskabapa region are the best, slightly lighter, fragrant, 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 Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara, a hybrid of Pacas coffee and Marago Rippi coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, but the aroma is not very strong. El Salvador is one of the small countries in Central America with a very dense population. People here love coffee. The coffee in El Salvador tastes well balanced. Salvadoran coffee exports account for 40% of the country's 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, due to the impact of war, the national economy of El Salvador was greatly damaged, even destroyed. Coffee production dropped from 3.5 million bags in the early 1970s to 2.5 million bags in El Salvador from 1990 to 1991. It is located in northwest Central America and is bordered by the Pacific Ocean to the south. It is one of the birthplaces of ancient Mayan civilization. The nearby volcanoes, plateaus, lakes and bathing beaches along the Pacific coast are all very pleasant. But El Salvador is most famous for its unique, mild coffee boutique coffee concentrated in the western Santa Ana and northwestern Charantan fruit volcanic areas. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 90-1500 meters, mainly bourbon (68%), followed by Pacas (29%). Mixed-race Pakamara, Durai and Kaddura account for only 3%.

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.