Introduction to the taste of El Salvador Himalayan boutique coffee beans which are very soft and pure

The Himalayan Manor, located in Santa Ana, a famous producing area in the Apaneca Mountains at an altitude of 1500 meters, is one of the few estates managed by Aida Batlle. The main varieties planted are bourbon.

Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. Those from the highlands of origin are large coffee beans of all sizes, fragrant and mild in taste.

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

Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has a beautiful sweetness.

At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

[country]: El Salvador

[manor]: Himalayan Manor

[producing area]: Santa Ana

[altitude]: 1580 to 1720 m

[treatment]: half-sun

[variety]: red bourbon, Tibika

[processing plant]: El Divisadero