Introduction to the taste of Salvadoran coffee with balanced taste and good texture

Features of Salvadoran Coffee:

Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic.

Flavor: balanced taste, excellent texture

Recommended baking method: medium to deep, with multiple uses

★: Generally

Salvadoran coffee market:

The best quality Salvadoran coffee is exported from January to March, and 35% of the extra hard beans are exported to Germany.

In 1990, El Salvador privatized part of its coffee export industry, hoping to increase coffee's availability in export markets. El Salvador is one of the small, densely populated Central American countries. Its coffee flavor is characterized by excellent balance.

Coffee from El Salvador:

Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pipil, the Aztec-Mayan name for coffee, which has been endorsed by the Organic Certified lnstitute of America. Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The coffee is best grown in western El Salvador, adjacent to Santa Ana, near the border with Guatemala. Pakmara coffee is full of particles, but not strong in flavor