Fragrant, pure and slightly sour Salvadoran coffee flavor description introduction to the characteristics of the producing areas of the varieties

Salvadoran coffee accounts for 40 per cent of the country's exports and is picked in November and December and from January to March of the following year. Green bean exports continue almost throughout the year. Coffee is produced in seven of the country's 14 departments, with chalatenango and santa ana in the north-west the most abundant. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, and bourbon coffee is usually grown at altitudes of 1062 - 1972 meters. El Salvador's unique mountainous river plateau terrain provides a suitable environment for the growth of Bourbon coffee. At the same time, El Salvador's suitable temperature and abundant rainfall and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans. Salvadoran coffee, like other typical island beans, is balanced, soft and good in texture

Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. In recent years, almost all of the top 10 cup tests come from these two producing areas, with an altitude of about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%), and mixed Pacamara, Duraai and Cadura only account for 3%.

The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee.

Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste

Features of Salvadoran Coffee:

Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic.

Flavor: balanced taste, excellent texture

Recommended baking method: medium to deep, with multiple uses

★: Generally

Salvadoran coffee market:

The best quality Salvadoran coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.

In 1990, the Salvadoran government privatized part of the coffee export industry, hoping to increase coffee's profitability in export markets.