The taste of Salvadoran coffee with balanced taste the characteristics of the manor area introduce the boutique coffee beans

Market for Salvadoran coffee:

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

In 1990, the Government of El Salvador privatized some coffee export industries, hoping to increase the income rate of coffee in the export market. The characteristics of Salvadoran coffee:

Coffee from El Salvador is a specialty of Central America, where it is light, fragrant, pure and slightly sour.

Flavor: balanced taste and good texture

Recommended roasting method: medium to deep, there are multiple uses of El Salvador coffee producing areas:

Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (OrganicCertifiedlnstituteofAmerica). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to SantaAna, which is close to the border with Guatemala. Parkmara coffee is full-grained, but not very fragrant