Introduction to El Salvador Black Honey Coffee Flavor Profile and Characteristics

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FrontStreet Coffee Introduction - El Salvador Coffee

El Salvador

• Land Area: 21,000 square kilometers
• Population: Approximately 6.1 million
• Climate: Divided into rainy season (May to October) and dry season (November to April), with distinct climatic patterns.

In the 1740s, coffee seeds were introduced to El Salvador from Caribbean islands, marking the beginning of coffee cultivation history. In 1979, affected by the aftermath of the Nicaraguan Revolution, most coffee-growing areas were forced to fall into disuse, with production declining sharply. After entering the 1990s, coffee production began to recover. Under the influence of warfare, the Bourbon variety was never replaced by other varieties and continued to be cultivated.

El Salvador is a small country in Central America. The country consists of mountains, valleys, volcanoes, coastal plains, and the Madre de Dios mountain range, facing the Pacific Ocean directly. Among domestic coffee estates, the Santa Ana estate in the western region is the largest coffee-producing area. La Libertad in the central region and Usulután in the eastern region also have coffee cultivation.

Cultivation and Varieties

All coffee trees in El Salvador are Arabica varieties, with Bourbon coffee accounting for 60%, making it the most widely cultivated variety. A particularly unique coffee variety in El Salvador is the Bourbon mutation Pacas variety. The hybrid of Pacas variety and the Typica mutation Margogype (Elephant Bean) is the most famous local coffee variety - Pacamara, which has been extremely popular in recent years. This coffee variety has large beans, is suitable for high-altitude cultivation, and has a flavor similar to Typica. It is currently more highly regarded than Bourbon coffee.

Flavor

Compared to Guatemala's small-grain coffee, El Salvador's highest-yield Bourbon coffee has a milder flavor, characterized by a chocolate-rich, mellow mouthfeel. Although Pacamara coffee has an excellent mouthfeel, it has a sour flavor similar to Typica coffee.

FrontStreet Coffee Introduction - El Salvador Honey Process Urrutland

The honey processing method, called Honey Process or Miel Process, leads many people to believe after hearing the name "honey process" that this is a process using honey for processing, or that the coffee will have a honey flavor after processing. In reality, honey processing is a method where the pulp is removed and then the fruit with the endocarp is dried. During the drying process, the moisture in the gummy substance on the surface of the coffee kernel evaporates, making it as viscous as honey, hence the name.

Green Bean Analysis

| Bourbon

Bourbon is a sub-variety resulting from a mutation of Typica, belonging to the same category as Typica as one of the oldest existing coffee varieties. When green fruits mature, they present a bright red color. Compared to Typica, Bourbon plants have broader leaves and grow more densely. Although the yield is higher than Typica, the harvest period is also 2 years, making it a low-yield variety with excellent mouthfeel, featuring wine-like acidity and sweet aftertaste. The coffee beans are relatively large in size, uniform in shape, and evenly colored with luster. For harvesting convenience, farmers will prune coffee trees to not exceed 150 centimeters.

The green beans have relatively low moisture content, SHB grade, with general texture, and have a faint fermented aroma when smelled.

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