Introduction to the fragrant and pure El Salvador Mercedes Manor Coffee

Don't underestimate El Salvador's coffee production. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the Salvadoran country was that the farmers' fields were barren and failed to catch up with the most popular Katimo exposure train in the past two decades, thus preserving the ancient varieties of bourbon and Tibica, that is to say, El Salvador still uses the most traditional shade planting, which is of positive significance to the aroma of coffee. In 2005, the Salvadoran mixed-race variety Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee from Pacamara to artificially cultivated varieties of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The coffee beans from El Salvador and Guatemala are the best, and the coffee beans from Cuscarpa are the best. They are light in weight, 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 Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara, a hybrid of Pacas coffee and Marago Rippi coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full of particles, but the aroma is not very strong. 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 quality coffee in the international market.