Coffee from El Salvador

ElSalvador is one of the small countries in Central America with a dense population. The flavor of its coffee is characterized by excellent balance.

Coffee producing areas in El Salvador:

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 Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (OrganicCertifiedlnstituteofAmerica). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to SantaAna, which is close to the border with Guatemala. Parkmara coffee is full of grains, but not very fragrant.

Features of Salvadoran coffee:

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.

Flavor: balanced taste and good texture

Recommended baking method: moderate to deep, with a variety of uses

★: general

Market for Salvadoran coffee:

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

In 1990, the Government of El Salvador privatized part of the coffee export industry, hoping to increase the income rate of coffee in the export market.