Full and round El Salvador Himalayan Coffee Flavor describes the characteristics of the manor producing area

Pacamara varieties are artificially bred varieties of Pacas and Maragogipe. It was first developed by Salvadoran researchers in 1958. Pacamara 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. The raw bean particles inherit the big size of Maragogipe. The bean body is at least 70%-80% of the elephant bean, 100% of the 17 mesh and 90% of the 18 mesh. 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. El Salvador and Guatemala produced the best quality fine coffee concentrated in Santa Ana in the west and northwest Charantango volcanic rock production areas, in recent years, almost all of the top ten cup test came from these two areas, about 900-1500 meters above sea level, mainly Bourbon (68%), followed by Pacas (29%), mixed Pacamara, Duraai, Cadura only 3%.

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 is balanced, soft, and good in texture, just like other typical island beans.

Central American countries generally distinguish quality grades by altitude, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is classified according to altitude. At high altitudes, because of the cold climate and slow growth of coffee, the density of green beans will be higher, the hardness will be stronger, and the acid taste of Arabica will be better, and of course the quality will be better. Therefore, the higher the altitude of coffee growth, the better the flavor. On the contrary, the lower the altitude, the higher the temperature, the faster the growth rate of green beans, the smaller the density, the lower the hardness, and the poorer the quality.