Coffee producing areas of Santa Ana in the west of El Salvador and Charantan fruit volcanic rocks in the northwest.

El Salvador boutique coffee is concentrated in

In recent years, the top 10 cup tests are almost entirely from these two producing areas, with an altitude of about 9-1500 meters above sea level, mainly bourbon (68%), followed by Pacas (29%), and mixed-race Pakamara, Durai and Kaddura account for only 3%.

The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste with a long aftertaste of El Salvador Renas Manor (EL Salvador Natura Las Ranas).

Variety: Arabica (Arabica) mixed coffee

Origin: EL Salvador El Salvador

Location: northern Central America

Altitude: 1400-1780 m

Palate: smooth on the palate with obvious acidity

Aroma: wild olive

Introduction: high-quality extremely hard beans planted in a special rainforest climate