Fine coffee, high quality washed raw beans, El Salvador Ataisi Manor Pacamara.
Coffee cultivation in El Salvador is mostly smallholder, with farmers following traditional methods: almost 100 per cent shade cultivation. The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee.
Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste.
Salvadoran coffee is graded according to the altitude at which it is grown, with the highest grade being SHG:
SHG: Strictly High Grown-1200 meters above;
HG: High Grown-900 meters above;
CS: Central Standard-600 meters above.

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New Bean in Huilan, Colombia, Yellow bourbon grows high-quality coffee raw beans on the Vera Plateau.
The history of Colombian coffee dates back to 1808. A priest brought coffee to Colombia for the first time from the French Antilles via Venezuela. The suitable climate in Colombia provides a real natural pasture for coffee. Since then, coffee trees have taken root in this country. The country has also become the second largest coffee producer after Brazil and the world's largest Arabica coffee.
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Guatemala wine tanning treatment SL28 raw bean coffee roaster Yang Jia
Guatemala is one of the most important coffee producing countries in Central America, with long mountains and different regional climates, thus creating eight major coffee producing areas in Guatemala, all located on the highland topography of the subtropical climate, with abundant and stable rainfall and fertile volcanic ash soil is an excellent environment for coffee trees to grow. Plan del Guayabo is located next to the Volcn de Suchitn volcano.
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