Introduction to the fragrant, pure and slightly sour El Mercedes Manor coffee flavor

The ancient city, built on a peninsula extending into the Atlantic Ocean, occupies the end of a mountainous island and is divided into cities by a steep slope.

Scenery of El Salvador

Scenery of El Salvador

And the cities below (upper and lower cities) can be reached by elevator or climb on foot. The city wall preserved along the steep slope is arched. The upper city overlooks the activities of the people in the city below. The uptown has baroque buildings and many small squares, public buildings, dwellings and gardens. They are simple and elegant and keep better than the lower city. The streets here are numerous and narrow, with a variety of patterns on the road, which are paved with black and white stones. Downtown is the Modrow market near the port, where houses and people's activities revolve around the port and commerce, where the slave trade used to be very popular. Bahia culture, which is now an extremely bustling handicraft market, originated from the African slave culture at that time, and the traditional music, dance, art, food and living habits of Africans can be found and seen in Bahia. In the square of El Salvador, black women can often be seen knitting small braids for non-black girls, and some black people are selling black jewelry, musical instruments and blankets. Various activities bring a strong sensory stimulation to tourists from other places. Today, the ancient city is still the center of the development and spread of Brazilian black culture. If you're lucky, you'll have a chance to see the mysterious Candomble ritual.

Food culture

In addition to music, the best embodiment of blending is the local diet. Brazilian cuisine is already rich, and Bahia's diet is more creative. The Portuguese brought meat and dessert, the Indians contributed cassava, nuts and cocoa beans, and West Africans added palm oil, herbal chili peppers and coconut milk. The Moqueca dish involves adding soft-shell crabs and shrimp to vanilla, tomato, garlic, onion and coconut milk, stir-fry over medium heat in African palm oil, and serve with coconut milk rice. It has always been believed that coconut milk is only used in sweets and drinks. Bahia people actually mix coconut milk with chili and turmeric to stir-fry and stew rice, which is very delicious.

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (AztecMayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained when the aroma is not too strong.

Salvadoran coffee-coffee from hot springs

Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB= Highlands, HEC= medium Highlands, and CS= lowlands.

El Salvador's unique high-grade variety Pacamara, Pacamara is a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador and a hybrid with the giant bean Maragogype, a sudden variant of the Tibica species found in Brazil.

The interesting thing about Christmas farm coffee is that its refining method is secret, using mineral-rich hot spring water to process raw coffee beans. The farm is located in fertile volcanic soil and rich in natural hot spring water, so it is all used in raw bean processing; there are many coffee gardens in the world, but this method is rare.

"Salvadoran coffee beans | w.kaf.name Salvadoran coffee refers to the coffee bean text teacher from El Salvador, a small country in South America."

A supplementary note about this hot spring: the water temperature of the source is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature is 32 degrees 34 degrees at the sixth hot spring pool. Then use the cooled hot spring water to process raw coffee beans. This hot spring water keeps flowing all the year round. Local people drink this hot spring water. It has a pH of 8.02 and contains ingredients that make coffee sweet.