Salvadoran coffee producing areas introduce Salvadoran coffee beans
In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900kg per hectare today.
In addition, the government imposed an additional 15% tariff on exported coffee in 1986, that is, an additional 15% in addition to the existing 30% tax. Taxes, together with unfavorable exchange rates, have greatly reduced the export of coffee and the quality of coffee.
The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agricultural production, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market.
Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.
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Guatemala Antigua coffee with a very strong flavor
Between 1950 and 1954, when President Jacobo Árbenz was in power, land reform was implemented, and large landowners, who accounted for 2% of the country's population, occupied about 70% of the country's arable land.Árbenz wrote a check for agrarian reform, promising to buy up land held by large landowners and redistribute it to small farmers.Árbenz won the election, and the land reform program was immediately implemented. For land ownership greater than 223
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Sugar cane juice, red wine acid Kenyan Jinchugu coffee flavor, characteristics, taste and manor introduction
Enbu processing Plant (Embu Washing Station), which comes from Gichugu, adopts Kenyan double washing method and grows in Manyata-Enbu County on the eastern slope of the Kenyan Mountains from 1550 to 1750. The variety is Kenya's classic SL28,SL34, coupled with the large temperature difference between day and night in the deceived area, and the red phosphoric acid soil in Kenya, which makes the sour and sweet become the second order of this Kenyan branch.
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