A brief introduction to the treatment method of grinding degree and baking degree of El Qomolangma boutique coffee beans

A brief history of coffee production

Coffee was introduced to El Salvador from the Caribbean in 1742 (1740).

In the mid-19th century, El Salvador's original export pillar Indigo (Indigo, a dye) gradually declined due to the development of synthetic dyes in Europe, and coffee gradually became the main export product under the leadership of the government.

In 1856, the first 693 bags of coffee beans were shipped to Europe. Europe was El Salvador's leading coffee customer until World War II, when it was replaced by the United States.

In the 1970s, El Salvador produced a record 350,000 bags of coffee. As the civil war intensified, the coffee industry was in turmoil.

Coffee production in El Salvador was affected by domestic political instability, and the civil war was suspended after the parties signed a peace agreement in 1992. The coffee industry is beginning to recover.

Coffee production status

"Natural disasters" and "bad luck" are the words that describe the challenges facing El Salvador's coffee industry. Although it has escaped the shadow of war, El Salvador's coffee production still faces challenges from time to time, including: hurricane in 1998; earthquake in 2001; volcanic eruption in 2002; and leaf rust in 2012.

Despite these challenges, El Salvador has maintained a high coffee production, consistently ranking in the top 15 of ICO member countries in terms of total coffee production between 2008 and 2012, according to ICO International Coffee Organization data. In 2013, affected by leaf rust disaster, 70% of farms in China were infected, and the yield dropped sharply by about 40%, ranking down to 16.

Salvadoran coffee is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictly high grown)= high ground, HEC (high grown central)= medium high ground, CS (central standard)= low ground; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified lnstitut eof America.

Unique, mild Salvadoran coffee

El Salvador is one of the small countries in Central America and has a very dense population. Its coffee flavor is characterized by excellent balance.

Today, this coffee accounts for 40% of the country's exports. The best quality coffee in January to March after 35% of the extra hard beans exported to Germany

Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pipil, the Aztec Mayan name for coffee, which has been approved by the Organic Certified Institute of America. Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The coffee is best grown in western El Salvador, adjacent to Santa Ana, near the border with Guatemala. Pakmara coffee grains are full, when the aroma is not too strong

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild.

As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictly high grown)= high ground, HEC (high grown central) CS (central standard)= lowland; the best brand is Pipil, the Aztec-Mayan name for coffee, which has been approved by the Organic Certified lnstitut eof America

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictlyhighgrown)= highland, HEC (highgrowncentral)= medium high, CS (central standard)= lowland; The best brand is Pipil, which is Aztec--Mayan.(Aztec-Mayan) The term for coffee, which has been endorsed by the Organic Certified Institute of America, was used in the early 1990s when guerrilla warfare wreaked havoc on the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990 - 91. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave their estates. The shortage of funds has led to a sharp drop in coffee production, from 1200 kilograms per hectare in the past to less than 900 kilograms per hectare today