A brief introduction to the History and Culture of the Origin and Development of El Salvador Fine Coffee beans

Semi-washed coffee not only has the consistency and sweetness of sun beans, but also has the cleanliness and softness of washed beans, making the taste of coffee better. Salvadoran coffee ranks side by side with Mexico, Guatemala as the producer of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictly high grown) = highlands, HEC (high grown central) = mid-highlands, and CS (central standard) = lowlands. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, and it has been recognized by the American Organic Certification Society (Organic Certified lnstitut eof America) for its 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

Bourbon is already the largest variety in the country, and the national planting rate is as high as 60%. The fruit of bourbon has four colors, red, yellow, orange and a small amount of pink bourbon. Pacamara, which belongs to large granule, is a new variety cultivated by Pacas and elephant bean. Pacamara originated in sa, but its output is much less than that of Bourbon. Sa Coffee Committee uses the marketing slogan of smiling drinking, plus smiling logo to promote Sabuo bourbon beans, and to strengthen the impression of strong varieties of beans in the national competition with Pacamara, who is constantly in the limelight in the Excellence Cup. The two major varieties compete for the title in the national competition, and each year the top 10 finals of Zhuoyou Cup, Bourbon vs Pacamara, which breed is the champion? The constant talk has also caused neighboring countries to follow the trend of scrambling to grow Pakamara.

Pacamara is full of flavor, rich and changeable is rare in other varieties, for example, in addition to fruit and rich taste, but also with apricot, vanilla plants, tropical fruits, chocolate, sweet spices and other changes. But there is no better. Mature Pakamara coffee trees will show a gradual decline in yield or occasional unstable flavor, and have high requirements for soil and water and microclimate. When planted in inappropriate locations, they will be slightly less clean and have a bad wood smell. The owner of Santa Marie, the winner of the Excellence Cup in Honduras, has analyzed to me that bean bakers who like Pacamara should choose their products and estates carefully to avoid stepping on the mines of the old bear Pacamara.

Since 2006, in the process of searching for and marking beans, I have tested the Pacamara species of 30 high-quality estates with the international judges of Osher. In fact, there is no shortage of superstars in the boutique coffee circle, including Santa Marie, the champion of Honduras in 2006, Montenegro, the runner-up in 2007, Incht, the champion of Guatemala in 2008, and Pacamara, the runner-up in SAP. Including, of course, the 2012 Samaritan champion, Blumas Manor.

Star varieties are difficult to serve.

When it comes to the Pakamara species in Saudi Arabia, we have to introduce Pacamara Manor first. In Ecuador in 1984, the fascists could buy the Pakamara Coffee Garden as the new owner. The Falesco family has been growing coffee in the Apaneca mountains since their grandparents for more than a hundred years. Urgado wanted to take a different path from his grandparents and decided to plant a new species, Pacamara, which had just been developed from the agricultural technology unit of Saudi Arabia. He found that this new species had a large and beautiful appearance, and could show a good flavor and aroma under excellent local conditions. He found new hope and found the rising star in his mind, but the first harvest turned out to be the beginning of hard work.

Pacamara bean shape is too large, in the treatment field for peeling and separation, often stuck in the holes or gaps of the machine, the machine must be adjusted from time to time to deal with separately. Due to the limited initial output of Pacamara, coupled with the fact that there are few large seeds in the country, most washing plants lack experience in dealing with large coffee fruits, not to mention extra sieves with larger mesh to specially deal with Pakamara species, so they are naturally reluctant to deal with new species. The problem of wet treatment after harvest will not be solved until 1990 when the Awasan Cooperative released its goodwill and was willing to sign a contract with Ecuador. After Urguado has no worries, with more skilled planting techniques, harvesting coffee cherries with the same maturity, and careful post-harvest treatment, finally make the Pacamara species of Pacamara estate shine! I won the 24 place in 2003, the seventh place in 2005 and the runner-up in 2008, when I and Japan's Maruyama Coffee jointly awarded the runner-up batch.

The introduction of new varieties is always a hard and high-risk attempt, not to mention the high probability of failure. If it succeeds, everyone will follow, but if we do not try to innovate, we will never wait for the chance of success. The sufferings of coffee farmers are not enough.

Coffee fields are endless, and most of them are harvested by machinery, which is in line with economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. For about two to three days, with the help of the natural forces of sunlight and dry climate, the pods can achieve a certain degree of dehydration. Then further dry with a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days to further mature, in order to stabilize the quality, remove sheep skins (pods) before export, remove coffee beans, and pack them in stages.

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.

The water washing method consumes too much water and causes serious pollution, so the semi-washing method is produced, which means that the coffee fruit first removes the defective floating fruit through the sink, then removes part of the colloid layer, and then washes it for an hour. Due to the short time of soaking and fermentation, pectin is still left on the bean shell. At this time, the coffee beans are spread in the sun to dry.