Long aftertaste of Salvadoran Coffee Manor introduction to Mercedes Manor
Flavor and quality of coffee
El Salvador is a producer of high-quality commercial Arabica beans and is famous for its strict and effective quality control.
Since 2003, he has joined the COE competition.
With excellent ancient coffee, successfully entered the boutique coffee market.
Coffee flavor is related to the microclimate of the producing area. On the whole, Salvadoran coffee inherits the mild quality of Central American coffee. It is soft, slightly sour and has beautiful sweetness, so it is suitable for blending.
Boutique Salvadoran coffee can also be impressive, including some pacamara varieties, which show active acidity, layered and deep taste, and a long finish.
Coffee organization
UCAFES:Organization of coffee producity cooperatives of el salvador, accounting for 25% of the total output
UCRAPROBEX:Organization of Land Reform Coffee Producing & Processing Cooperatives, including small farmers without land before the land reform, accounted for 10% of the total output.
ABECAFE:Association of millers and Coffee Exporters, including 99 processing plants and most exporters
The Association of Coffee Producers of El Salvador represents all coffee producers.
The above four coffee organizations, plus four national research institutes, constitute a coffee policy-making body--
The Salvadoran Coffee Association Consejo Salvadoreno del cafe (salvador coffee concil), which is involved in coffee promotion, data collection and international cooperation. Coffee grade classification
According to altitude, the highest is SHG: (1 feet = 0.3048 m)
Above SHG,strictly high grown,3950 feet (about 1200m)
HG, high grown, 2950 feet (about 899m) and above
CS, central standard, 1960 feet (about 597m) or more.
Coffee export
Raw beans are exported throughout the year, and raw beans are stored in the warehouse in the form of shelled beans.
Coffee producing area
Seven of the 14 provinces in the country produce coffee, with the largest number of coffee varieties in the provinces of chalatenango and santa ana.
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 species is a rare artificial breeding of excellent varieties, blue is better than blue, perfectly inheriting the advantages of the mother plant, both the excellent taste of pacas species, raw bean granules also inherited 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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Introduction of Tianyi Manor in Nicaragua's main Coffee production area
When tasting Nicaraguan coffee, it is best to drink cold water first, so that you can better feel its mellow taste. Drink coffee while it is hot, because the tannins in Nicaraguan coffee are easy to change during cooling, and the taste becomes sour, which will affect the flavor of the coffee. You can add the right amount of sugar, and then add cream. Enjoy a cup of high quality Niga
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History of Esmeralda Farm: founded by Hans Elliot, a Swede, in 1924, Esmeralda Farm was not a coffee grower but a ranch. Forty years later, in 1964, Mr. Danielutsson's grandfather, Ruth Ruth. Mr. Bidarsson bought Esmeralda Farm in order to have an old home after retirement. His grandfather, Mr. Lutleverbitsson, was born in Sweden and used to be a member of the United States.
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