Introduction to the characteristics of Salvadoran coffee in the manor area with volcanic El Salvador coffee flavor

The terrain here is dominated by mountains, plateaus and volcanoes. Savanna climate. Plain area belongs to tropical rain forest climate, mountain area belongs to subtropical forest climate. The annual average temperature is 25-28℃, the annual precipitation in mountainous areas is more than 1800 mm, and that in coastal areas is about 1000 mm. El Salvador's coffee accounts for 40% of the country's exports. The harvest period is generally in November and December and January to March of the following year. Green bean exports continue almost throughout the year. Coffee is produced in seven of the country's 14 departments, with chalatenango and santa ana in the north-west the most abundant. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, and bourbon coffee is usually grown at altitudes of 1062 - 1972 meters. El Salvador's unique mountainous river plateau terrain provides a suitable environment for the growth of Bourbon coffee. At the same time, El Salvador's suitable temperature and abundant rainfall and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans. Salvadoran coffee, like other typical island beans, is balanced, soft and good in texture

El Salvador is located in the north of Central America and is the most densely populated country in Central America. Honduras borders the country to the north, the Pacific Ocean to the south and Guatemala to the northwest. The national economy is dominated by agriculture, with coffee and cotton as the main crops. El Salvador is also one of the birthplaces of ancient Mayan culture. It not only has a distant culture, but also has beautiful scenery such as volcanoes, plateau lakes and beaches along the Pacific coast.

Central American countries generally distinguish quality grades by altitude, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is classified according to altitude. At high altitudes, because of the cold climate and slow growth of coffee, the density of green beans will be higher, the hardness will be stronger, and the acid taste of Arabica will be better, and of course the quality will be better. Therefore, the higher the altitude of coffee growth, the better the flavor. On the contrary, the lower the altitude, the higher the temperature, the faster the growth rate of green beans, the smaller the density, the lower the hardness, and the poorer the quality.