Salvadoran hot spring coffee
El Salvador is the smallest country in Central America, flanked by Guatemala and Honduras. Because there are two parallel mountains in the territory, volcanic soil is rich in minerals, and this special geographical environment makes El Salvador suitable for growing coffee.
El Salvador coffee trees are Arabica species, mainly Bourbon and Pacas two species, its coffee taste is refreshing and balanced, according to altitude is divided into three grades, namely SHG(Strictly High Grown), SG(High Grown) and SC(Central Standard).
It is worth mentioning that Santa Teresa Coffee Estate in El Salvador produces a hot spring coffee, named after the use of hot spring water for washing treatment, its special and soft sour and sweet fragrance is very charming, due to the low yield and high unit price, it is a very distinctive coffee.
Santa Teresa coffee plantation coffee tree variety is Pacamara(Bourbon species and Maragogype species hybrid), flowering period: April to May, harvest period: December to March, washed, naturally dried. Santa Teresa Coffee House is located in fertile volcanic soil and rich natural hot spring water. The water temperature at the source is 85 degrees Celsius, and two-inch pipes are used to channel the source water to six hot springs at different elevations. The temperature at the sixth hot spring pool is 32 to 34 degrees Celsius, and then the cooled hot spring water is used to process coffee beans. This hot spring water flows continuously all year round. Locals drink this hot spring water. It has a pH of 8.02 and contains ingredients that sweeten coffee.
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