Mild quality Salvadoran Coffee Manor flavor and taste characteristics of Himalayan coffee

Don't underestimate El Salvador's coffee production. In its heyday, it was the fourth largest coffee producer in the world, but decades of civil war almost brought down the coffee industry. Fortunately, the war stopped in recent years and the coffee industry recovered. The only benefit of the civil war for El Salvador was that farmers left their fields barren and could not catch up with the most popular Catimo train of cultivation in the past two decades, thus preserving the ancient bourbon and tibeka varieties. In other words, El Salvador still cultivated in the most traditional shade method, which had a positive effect on the aroma of coffee. In 2005, the Salvadoran hybrid Pacamara swaggered at the coe, leaving many international cup testers confused and wondering how to grade it. Unexpectedly, this hybrid bean not only broke the boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. In recent years, almost all of the top 10 cup tests come from these two producing areas, with an altitude of about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%), and mixed Pacamara, Duraai and Cadura only account for 3%.

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 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 is more than 1,800 mm in mountainous areas, and about 1000 mm in coastal areas. The rainy season is from May to October. Pacamara varieties are artificially cultivated varieties of Pacas and Maragogipe. It was first developed by Salvadoran researchers in 1958. Pacamara is a rare excellent variety under artificial breeding. Green is better than blue. It perfectly inherits the advantages of the mother plant. It has the excellent taste of Pacas. The raw bean particles inherit the big size of Maragogipe. The bean body is at least 70%-80% of the elephant bean, 100% of the 17 mesh and 90% of the 18 mesh. The average length of beans is 1.03 cm (generally about 0.8-0.85 cm). The average width of beans is 0.71 cm (generally about 0.6-0.65 cm). The thickness is 0.37 cm. The beans are full and round. This variety is characterized by its lively acidity, sometimes biscuit flavor, sometimes fruit flavor, excellent thickness and grease feeling. Best quality from El Salvador and Guatemala