How is El Salvador Coffee? Introduction to the Flavor and Taste of El Salvador Bourbon Coffee

FrontStreet Coffee Introduction: Salvadoran Coffee

Climate Characteristics

Salvador has a tropical savanna climate. The plains region has a tropical rainforest climate, while the mountainous areas have a subtropical forest climate. The average annual temperature is 25-28°C, with annual precipitation in mountainous areas exceeding 1,800 mm, while coastal areas receive about 1,000 mm. The rainy season lasts from May to October.

Don't underestimate Salvadoran coffee production. At its peak, it was once the world's fourth-largest coffee-producing country, but decades of civil war nearly devastated the coffee industry. Fortunately, with recent cessation of hostilities, the coffee industry has regained vitality. The only benefit the civil war brought to Salvador was that farmers left fields barren, unable to catch the popular Catimor sun-grown cultivation trend of the past two decades. This preserved ancient Bourbon and Typica varieties, meaning Salvador still uses traditional shade-grown cultivation methods, which positively enhances coffee aroma development. In 2005, the Salvadoran hybrid Pacamara made waves at the Cup of Excellence, confusing many international cuppers who didn't know how to score it. Unexpectedly, this hybrid variety not only broke existing coffee flavor boundaries but also expanded Salvadoran coffee visibility.

Overall, Salvadoran coffee inherits the mild quality characteristics of Central American coffee - gentle, slightly acidic, with pleasant sweetness. At the same time, it has its own distinctive features: aromatic flavor with slight acidity, remarkably smooth; pure without off-flavors, with excellent balance; impressive cream-chocolate-like smoothness; the dense mouthfeel gives coffee deep flavor with a long aftertaste.

FrontStreet Coffee Introduction: Himalayan Bourbon Coffee

Brazilian Natural Semi-Washed Process

Coffee fields stretch endlessly, mostly harvested mechanically for economic efficiency. When 75% of coffee cherries in the plantation turn red, mechanical harvesting begins. This follows the same preliminary processing as washed processing: transferring to water tanks to remove floating beans, screening out sinking beans, then using large pulp removers to extract pulp and obtain mucilage-covered parchment. The next stage diverges from washed processing: instead of fermenting in water tanks, the sticky parchment is moved to outdoor drying patios. Due to Brazil's dry climate, the sticky mucilage on parchment hardens in about a day. Large crews then turn the parchment up and down to ensure even drying inside and out, preventing moisture reabsorption and spoilage. After about two to three days, with the help of sunlight and dry climate, parchment reaches a certain dehydration level.

Next, further drying occurs using drying machines until moisture content drops to 10.5-12%. The parchment is then stored in special containers for about ten days for additional maturation to ensure quality stability. Before export, the parchment hull is removed to extract coffee beans, which are then graded and packaged.

Himalayan Estate is located in the famous Santa Ana production area on the Apaneca mountain range at 1,500 meters above sea level. It is one of the few estates managed by Aida Batlle, primarily growing Bourbon varieties.

Flavor Description: Red wine acidity, plum, brown sugar, full body, long aftertaste

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