Coffee review

Introduction to the Manor of Grinding characteristics of El Salvador Pacamara Coffee Bean Flavor description method

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, The environment of coffee beans in El Salvador is unfavorable, and far-sighted coffee farmers are still trying to find a niche in flavor and variety. The output and land area of the country are still unable to compete with neighboring countries such as Guatemala, Honduras and Nicaragua. there is no way to increase production and compete for the market share at low prices, but only by coming out of the characteristics to separate the market.

El Salvador coffee beans

The general environment is unfavorable, and far-sighted coffee farmers are still trying to find a niche in flavor and variety. Sa's output and land area are still unable to compete with neighboring countries such as Guatemala, Honduras, and Nicaragua, and cannot compete for market share at a low price by increasing production. They can only distinguish the market by going out of their own characteristics.

Since 2000, after carefully analyzing the international market, Kang decided to use the main bourbon species as the revitalization plan for the coffee industry, and at the same time joined the excellent Cup Coffee Competition in 2003. These two decisions brought a glimmer of life to SAC coffee, invigorated the market and improved visibility, establishing El Salvador's well-known coffee varieties: bourbon and Pacamara.

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 shading method to plant coffee, which is positive for coffee flavor. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%. Name: Nicaraguan Coffee Bean Los Congo Manor 2011COE runner-up Manor Pacamara species

Guojia: Nicaragua / Nicaragua

Production area: new Segovia / Nueva Segovia

Name of the farm: Los Congo Manor / Los Congos Estate

Farmer: Rene. Martin

Sea pull: more than 1550m

Variety: Pakamara Pacamara

Raw bean treatment: washed and dried in the patio

Net content: 227 grams (half pound)

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