Which Continent is El Salvador Coffee From? El Salvador Coffee Beans Characteristics Inheriting Central America's Mild Quality

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FrontStreet Coffee - Introduction to Salvadoran Coffee

El Salvador, officially the Republic of El Salvador, with "Salvador" meaning "Savior" in Spanish, named after Columbus's discovery of the American continent.

It is a coastal country located in northern Central America, also the smallest in area, most densely populated, and most industrialized country in Central America.

The entire territory of El Salvador has a tropical climate with an average annual temperature of 28°C; November to April is the dry season, May to October is the rainy season; the coastal and lowland areas have a hot and humid climate, while mountainous areas have a cool climate; annual precipitation in mountainous regions is above 1800mm, while coastal areas receive about 1000mm.

Salvadoran Coffee Varieties

The only benefit that the civil war brought to El Salvador was that farmers left their fields barren, failing to catch the popular Catimor sun-exposed cultivation train of the past two decades, thus preserving the ancient Bourbon and Typica varieties. This means that El Salvador still uses the most traditional shade-grown cultivation methods, which has a positive impact on coffee aroma enhancement.

Another rare coffee is Pacamara coffee, which is a hybrid variety of Pacas coffee and Maragogype coffee. The best producing area for this coffee is located in western El Salvador, adjacent to Santa Ana, which is close to the Guatemalan border. Pacamara coffee beans are full and plump, though the aroma is not too strong.

In 2005, the Salvadoran hybrid variety Pacamara showed off its prowess in competitions, confusing many international cuppers who didn't know how to score it. They never expected that this hybrid bean would not only break the existing boundaries of coffee richness and aroma but also expand the visibility of Salvadoran coffee. If we were to describe the flavor characteristics of Salvadoran coffee appropriately, it would be "moderately light-bodied, belonging to the category of beans with strong aroma, medium acidity, and strong richness."

Overall, Salvadoran coffee inherits the mild quality of Central American coffees, being overall soft, slightly acidic, with pleasant sweetness. At the same time, it has its own characteristics: aromatic flavor with a hint of acidity, very gentle; pure without any off-flavors, with excellent balance; the smooth, creamy chocolate-like texture is impressive; the dense mouthfeel gives the coffee depth of flavor and a long, lingering aftertaste.

Knowledge point: Like Guatemala and Costa Rica, Salvadoran coffee is graded according to altitude—the higher the altitude, the better the coffee.

In Summary

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