Brief introduction of the Grinding scale Price and planting Environment of Pacamara Coffee beans in El Salvador

Brief introduction of the Grinding scale Price and planting Environment of Pacamara Coffee beans in El Salvador

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 elevation of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3% of El Salvador's coffee production. In its heyday, it was the world's fourth largest coffee producer, but decades of civil war almost dragged down the coffee industry

Flavor: balanced taste and good texture

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

Top quality beans: El Salvador SHB

Taste characteristics: sour, bitter, sweet mild and moderate.

El Salvador's coffee accounts for 40% of the country's exports, and it is usually picked in November, December and January-March of the following year. The export of raw beans lasts almost all year round. Coffee is produced in seven of the country's 14 provinces, with the largest number in the northwestern provinces of chalatenango and santa ana. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, which usually grows at an altitude of 1062 mi 1972 meters.