The balanced taste of Salvadoran Coffee Manor introduces the taste of Mercedes Manor.

A supplementary note about this hot spring: the water temperature of the source is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature is 32 degrees 34 degrees at the sixth hot spring pool. Then use the cooled hot spring water to process raw coffee beans. This hot spring water keeps flowing all the year round, and the local people drink it. Its PH value is 8.02. The interesting thing about Christmas Farm coffee, which contains ingredients that make coffee sweet, is that its refining method is secret. Use mineral-rich hot spring water to process raw coffee beans. The farm is located in fertile volcanic soil and rich in natural hot spring water, so this natural hot spring water is all used in raw bean processing. There are many coffee gardens in the world, but the use of this method is still rare in El Salvador's unique high-grade variety Pacamara, a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador. Summary of the training course on coffee making in Fujian, South China, a hybrid with giant bean Maragogype, a sudden variant of Tibica found in Brazil: Salvadoran coffee ranks side by side with Mexico and Guatemala as the producer of Asa and Merdo, and is competing with other countries for the top one or two places in China and the United States. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: the SHB= Highlands, the HEC= Highlands, and the CS= lowlands. El Salvador is also seen in the current barista competition and professional coffee training.