Introduction of taste grinding scale for flavor description of coffee bean varieties in El Salvador

Coffee variety

The civil war caused chaos and affected economic development, but ironically allowed the ancient coffee to be preserved, and the situation was so chaotic that coffee producers in El Salvador failed to catch up with the renewal of coffee varieties in Central and South America.

El Salvador produces 100% Arabica coffee, of which 68% is Bourbon, Coffea arabica var. Bourbon), 29% Pacas, other varieties including Pacamara,Caturra, etc.

The Pacas variety, first discovered in El Salvador in 1949, is a natural hybrid between bourbon and Catura.

The variety Pacamara, which was artificially bred by pacas and maragogipe (or maragogype), was first bred in 1958 (1954). Pacamara species is a rare artificial breeding of excellent varieties, blue is better than blue, perfectly inheriting the advantages of the mother plant, both the excellent taste of pacas species, raw bean granules also inherited the large size of malagogipe. The Pacamara species is thought to be the result of the pursuit of large Arabica species.

El Salvador, located in the northwest of Central America and bordered by the Pacific Ocean to the south, is one of the birthplaces of the ancient Mayan civilization. The nearby volcanoes, plateaus, lakes and bathing beaches along the Pacific coast are all very pleasant. But El Salvador is most famous for its unique, mild-flavored coffee.

El Salvador is one of the small countries in Central America with a very dense population. People here love coffee. The coffee in El Salvador tastes well balanced. Salvadoran coffee exports account for 40% of the country's exports. The best quality coffee is exported from January to March each year, and 35% of the extra hard beans are exported to Germany. In the early 1990s, due to the impact of war, the national economy of El Salvador was greatly damaged, even destroyed. As a result, the output of coffee decreased from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991.

In El Salvador, the coffee beans rich in the Kuskabapa region are the best, slightly lighter, fragrant, pure and slightly sour. 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 Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara, a hybrid of Pacas coffee and Marago Rippi coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, but not very fragrant

Coffee planting

Most of them are planted by small farmers. Grading of farmers in El Salvador: (1 htct= 105mu = 10000 square meters)

Small farmers, small producer, area less than 7.0hect

Medium-sized peasant household, medium producer, area between 7. 0-70hect

Large farmers, large producer, the area is larger than 70hect.

Farmers use traditional planting methods, with almost 100% shade planting.