El Salvador coffee flavor taste characteristics boutique coffee bean manor production area introduction to Renas Manor

Salvadoran coffee is not very famous, and low-key coffee can only be found through deliberate search. The best quality coffee here is mainly exported to Germany, which alone shows the good quality of coffee, because the German, who has always been famous for its rigour, has a very high demand for coffee quality.

Although the area of El Salvador is small, it has dozens of volcanoes, and it is the country with the highest volcanic density in the world, so it is called the "country of volcanoes". The average elevation of the country is high, and this geographical environment is very conducive to the growth of coffee. The western part of the country near Guatemala is the main coffee producing area. Coffee is the most important export of this small country, even accounting for about half of its foreign exchange earnings. The best coffee brands are Pipil and Pacamara: Pip is the Aztec Mayan name for coffee; Parkmara is a hybrid of Pacas coffee and Marrago Rippi coffee, which are also popular in the international market. When it comes to Pakamara, you have to introduce Pacamara Manor. In Ecuador in 1984, the fascists could buy the Pakamara Coffee Garden as the new owner. The Falesco family has been growing coffee in the Apaneca mountains since their grandparents for more than a hundred years. Urgado wanted to take a different path from his grandparents and decided to plant a new species, Pacamara, which had just been developed from the agricultural technology unit of Saudi Arabia. He found that this new species had a large and beautiful appearance, and could show a good flavor and aroma under excellent local conditions. He found new hope and found the rising star in his mind, but the first harvest turned out to be the beginning of hard work.

Pacamara bean shape is too large, in the treatment field for peeling and separation, often stuck in the holes or gaps of the machine, the machine must be adjusted from time to time to deal with separately. Due to the limited initial output of Pacamara, coupled with the fact that there are few large seeds in the country, most washing plants lack experience in dealing with large coffee fruits, not to mention extra sieves with larger mesh to specially deal with Pakamara species, so they are naturally reluctant to deal with new species. The problem of wet treatment after harvest will not be solved until 1990 when the Awasan Cooperative released its goodwill and was willing to sign a contract with Ecuador. After Urguado has no worries, with more skilled planting techniques, harvesting coffee cherries with the same maturity, and careful post-harvest treatment, finally make the Pacamara species of Pacamara estate shine! I won the 24 place in 2003, the seventh place in 2005 and the runner-up in 2008, when I and Japan's Maruyama Coffee jointly awarded the runner-up batch.

The introduction of new varieties is always a hard and high-risk attempt, not to mention the high probability of failure. If it succeeds, everyone will follow, but if we do not try to innovate, we will never wait for the chance of success. The sufferings of coffee farmers are not enough.