Types of El Salvador Coffee Beans and Their Impeccable Balance

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El Salvador is known as the "Land of Volcanoes" with numerous volcanoes within its territory. The fertile volcanic soil provides an excellent source of nutrients for coffee beans. Coffee trees are planted at elevations between 1,000-1,200 meters in cool and suitable temperatures, creating an ideal geographical environment for cultivating Arabica coffee.

Located in the heart of Central America, El Salvador is one of the world's oldest coffee origins, renowned for producing Bourbon, Pacas, and Pacamara coffee varieties. Coffee plantations are distributed in the most fertile soil areas of hills and volcanic slopes, mainly concentrated in six producing regions: Alotepec, Apaneca, El Bálsamo, Chichontepec, Tepaca, and Cacahuatique, covering an area of 161,000 hectares. Due to the special volcanic terrain and soil, Salvadoran coffee possesses unique flavors - aromatic and mellow taste, balanced acidity and sweetness, rich aroma, and charming tonal qualities.

El Salvador began commercial coffee cultivation in the 1850s and by the 1880s had become the world's fourth-largest coffee producing country at that time, making coffee an important economic source and main export crop for El Salvador. However, when civil war broke out in the 1980s, coffee production decreased, and markets began seeking other coffee export sources.

However, the civil war had a positive impact on El Salvador's coffee quality. Unlike neighboring countries during the same period, El Salvador did not replace native coffee varieties with high-yield improved varieties. Instead, it maintained a very high proportion of native Bourbon coffee trees. Additionally, El Salvador's volcanic ash-based soil is rich in minerals, enabling the production of exceptionally excellent and highly potential coffee.

But the soil has less organic matter, so Salvadoran farmers use processed coffee pulp residues or organic matter under coffee trees as fertilizer to supplement the lack of organic matter in the soil, enabling coffee trees to produce better-tasting coffee beans. In terms of processing methods, Salvadoran coffee primarily uses washed-then-sun-dried and honey processing as the main refining methods.

Salvadoran coffee flavor characteristics are extremely well-balanced, exhibiting equal characteristics of acidity, bitterness, and sweetness. The optimal roast level is medium-dark. The Pacamara produced in El Salvador is of the highest quality, with its most distinctive feature being prominent acidity.

Knowledge Point: El Salvador is the smallest country in Central America but one of the world's most efficient coffee producing nations.

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