What Are the Characteristics of El Salvador Sun-Dried Coffee - A Brief Introduction to El Salvador Coffee Flavor Profile

FrontStreet Coffee El Salvador Natural Pacamara Introduction

The fate of the coffee industry is closely intertwined with El Salvador's national destiny. Before the mass cultivation of coffee, El Salvador's economic exports relied primarily on indigo dye. The invention of chemical dyes in the mid-19th century forced the country to shift toward coffee cultivation. It is said that President General Gerardo Barrios was the first person to grow coffee within the country's borders. In the mid-19th century, the government implemented measures such as tax reductions, export tax exemptions, and military service exemptions for coffee farmers to promote the development of the coffee industry. By the 1880s, El Salvador's coffee production reached its peak, once ranking fourth in world production and accounting for half of the country's GDP, truly earning it the name "Coffee Republic."

Coffee is El Salvador's most important export product. The volcanic regions at altitudes of 900-1,500 meters provide exceptional conditions for coffee cultivation.

Large-scale coffee plantations have improved production efficiency, and their coffee varieties and quality maintain an excellent reputation in the international market. Coffee is not only El Salvador's main export agricultural product and economic source, but coffee income has also made significant contributions to the construction of the country's highways, seaports, churches, and government buildings, catalyzing and driving the development of cotton and light industry.

The civil war severed El Salvador's coffee production from international markets, but unexpectedly preserved it from switching to newly bred high-yield varieties like other coffee-producing countries. As a result, many unique native varieties were preserved, such as Bourbon, Pacas, and Pacamara. These superior varieties offer balanced flavors, smooth acidity, with some carrying the fresh aroma of citrus or the rich body of cocoa. They are favored by coffee connoisseurs and command prices several times higher than ordinary coffee, allowing El Salvador coffee to secure a place in the premium market.

The coffee harvest season runs from November to March each year. Due to mountain cultivation, all local coffee is hand-picked. The coffee varieties are characterized by native Bourbon species.

El Salvador enjoys unique natural conditions for growing specialty coffee. First, the volcanic soil here offers excellent drainage and is rich in minerals. Second, the coffee estates have a long history of cultivation, maintaining the tradition of grading by altitude. Correspondingly, the risk is that specialty coffee production is lower than ordinary coffee, and its resistance to pests and diseases is not as strong as general commercial varieties, requiring seedling renewal every 10-12 years. Growing coffee on high mountain steep slopes requires manual maintenance and harvesting, which further increases costs.

El Salvador Natural Pacamara

Estate: La Traviata Estate

Grade: SHG Premium Pacamara

Altitude: 1,800 meters

Processing Method: Natural

Flavor Description:

A very clean natural processed coffee, with rich natural coffee flavor, refreshing sweet and sour peach juice and grape juice notes, plus delicate floral aromas. The excellent balance makes this coffee's flavor unique. Looking forward to experiencing the rich flavors of this natural coffee with you!

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