Taste balance of El Salvador Mercedes Manor Coffee Flavor description characteristics of producing area taste

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 swaggered at the coe, leaving many international cup testers confused and wondering how to grade it. Unexpectedly, this hybrid bean not only broke the boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

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

Coffee was introduced to El Salvador from the Caribbean in 1742 (1740).

In the mid-19th century, El Salvador's original export pillar Indigo industry gradually declined due to the development of synthetic dyes in Europe, and coffee gradually became the main export product under the leadership of the government.

In 1856, the first 693 bags of coffee beans were shipped to Europe. Europe was El Salvador's most important coffee customer until World War II, when it was replaced by the United States.

In the 1970s, El Salvador produced a record 350,000 bags of coffee. As the civil war intensified, the coffee industry was in turmoil.

Coffee production in El Salvador was affected by the internal political situation, and the civil war was suspended after the parties signed a peace agreement in 1992. Coffee industry begins to recover