Salvadoran coffee SHG boutique grade pacamara grading standard El Salvador

Manor Introduction:

Estate: Finca Ataisi

Region: Izalco Region, Sonsonate Province

Class: SHG Fine pacamara

Planting height: 1800 m

Total plantation area: 908 ha

Pacamara acreage: 20 ha

Harvest season: January

Certification information: Rainforest Alliance certification

Processing method: washing fermentation, sun drying.

Lot: Micro LOT

Palate Description: Nutty chocolate, passion fruit sweet and sour, cream chocolate, strawberry finish, nutty.

Coffee cultivation in El Salvador is mostly smallholder, with farmers following traditional methods: almost 100 per cent shade cultivation. The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee.

Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste.

Salvadoran coffee is graded according to the altitude at which it is grown, with the highest grade being SHG:

SHG: Strictly High Grown-1200 meters above;

HG: High Grown-900 meters above;

CS: Central Standard-600 meters above.