Aromatic taste slightly sour Salvadoran coffee estate producing area Flavor Taste characteristics Fine coffee

Old name "San Salvador","Bahia". An important natural deep-water port on Brazil's Atlantic coast, capital of Bahia. Located on the east coast of the Bay of Todos (Santos). With a population of 3,459,377 (as of August 1, 2010), it is the eighth largest city in Brazil. It is one of the oldest cities in Brazil, founded in 1549, and the first churches were built by Jesuit priests in 1549. Until 1763, Salvador was the capital of Brazil. It is a comprehensive industrial and commercial city. The nearby Candelas oil field produces oil. Industries include petroleum refining and petrochemicals, automobiles, food, tobacco, textiles, shipbuilding and so on. Land and sea transportation is developed, and there are airports in the suburbs. The port is open and deep, capable of berthing ocean-going ships and supertankers, exporting textiles, tobacco, coffee, oil, etc. The city was built on a peninsula stretching into the Atlantic Ocean, divided into high and low cities, linked by lifts and cable cars. There are many colonial buildings and churches, as well as universities and museums. The seaside scenery is beautiful and is a tourist attraction.

The ancient city of El Salvador was one of the main centers of the African slave trade during colonial rule. In 1558, the first African slaves arrived and began to cultivate sugar cane. Until the mid-18th century, this port of El Salvador became the main trading center of Portugal; it was located on the route of triangular trade between Africa, Brazil and Europe. Many European immigrants settled in the city.

In the seventeenth century, when Portugal was still under Spanish rule, El Salvador was frequently attacked by the Dutch. Many forts were built to defend the city. In 1625, the city returned to Portugal rule.

Built on a peninsula that juts into the Atlantic Ocean, this ancient city occupies the end of a mountainous island with a steep slope dividing it into the city above

El Salvador

El Salvador

And the city below (upper, lower), can be reached by lift or climbed on foot. The walls remain arched along the steep slope. The upper city overlooks the activities of the city below. The upper city has baroque buildings and many small squares, communal buildings, dwellings and gardens. They are quaint and elegant, better preserved than downtown. The streets here are numerous and narrow, patterned with black and white stones; the lower town has the Modrow Market near the port, where houses and people revolve around the port and commerce, where the slave trade was once very popular and now it is a very busy handicraft market

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; El Salvador fine coffee concentrated in Santa Ana in the west and Charantan Nango volcanic rock region in the northwest, almost all of the top ten in the cup test in recent years came from these two regions, about 900-1500 meters above sea level, mainly dominated by Bourbon (68%), followed by Pacas (29%), mixed Pakamara, Duraa, Bourbon Cadura is only 3% 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 showed off at the coe, which made many international cup testers confused and did not know how to grade it. Unexpectedly, this hybrid bean not only broke the existing aromatic boundaries of coffee, but also expanded the visibility of Salvadoran coffee.