Introduction to Salvadoran Coffee with excellent thickness and Fat feeling

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictlyhighgrown)= highland, HEC (highgrowncentral)= medium high, CS (central standard)= lowland; The best brand is Pipil, which is Aztec--Mayan.(Aztec-Mayan) The term for coffee, which has been endorsed by the Organic Certified Institute of America, was used in the early 1990s when guerrilla warfare wreaked havoc on the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990 - 91. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave their estates. The shortage of funds has caused coffee production to plummet, from 1200 kilograms per hectare in the past to less than 900 kilograms per hectare today.

In addition, in 1986 the Government imposed an additional 15 per cent duty on coffee exports, i.e. 15 per cent on top of the existing 30 per cent tax. Taxes, combined with unfavourable exchange rates, have led to a severe decline in coffee exports and, with them, in quality.

The government finally realized the huge role of coffee in the national economy, such as employment, foreign exchange and agricultural production, so in 1990, it privatized part of the coffee export industry, hoping to increase the yield 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 exported to Germany are Pacamara varieties cultivated by Pacas and Maragogipe. It was first developed by Salvadoran researchers in 1958. Pacamara species 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 species. The raw bean particles inherit the big size of Maragogipe. The bean body is at least 70%-80% larger than that of elephant bean, 100% larger than 17 meshes, and 90% larger than 18 meshes. 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 coffee from El Salvador and Guatemala. 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.