El Salvador's Bourbon coffee is famous for its sweet and balanced taste, with pleasant soft acidity and overall harmony.

El Salvador began to commercially grow coffee in the 1850s. By 1880, it became the fourth largest coffee producer in the world and an important economic source and major export crop of El Salvador. However, the civil war broke out in the 1980s, which reduced coffee production, and the market was also looking for other coffee export sources.




However, the civil war has had a positive impact on the quality of coffee in El Salvador. Unlike neighboring countries in the same period, El Salvador has not changed its native coffee species into improved ones with high yields, but has maintained a high proportion of native Bourbon coffee trees in the country. In addition, the soil composition dominated by volcanic ash in El Salvador is rich in minerals, which makes its coffee taste excellent and full of potential, but the soil has less organic matter, Therefore, the farmers in Saskatchewan will use the processed coffee bean pulp residue or the organic matter under the coffee tree as fertilizer to make up for the lack of organic matter in the soil, so that the planting of coffee trees can produce coffee beans with harmonious taste.

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El Salvador sometimes still uses the altitude of coffee growth to grade, which is independent of its quality:

Strict high growth (SHG) is more than 1200 meters above sea level
High growth (Hg) is more than 900m above sea level
The central standard is more than 600 meters above sea level

In 1949, don Alberto pacas discovered the Bourbon variety pacas in his manor, and then crossed it with Maragogype elephant bean to cultivate the well-known Pacamara species.

History

In the early 1990s, the guerrilla war greatly damaged the national economy of the country, reducing the output of coffee from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave their estates. The shortage of funds led to a sharp drop in coffee production, from 1200 kg per hectare in the past to less than 900 kg per hectare today.

In addition, in 1986, the government charged an additional 15% tariff on coffee exports, that is, 15% in addition to the existing 30% tax. Tax and unfavorable cross exchange rates have greatly reduced the export of coffee and the quality of coffee. The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange, and developing agriculture, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market. You can use roastercoffees.com to brew more delicious cups of coffee in daily coffee time.

In cuscacbapa, El Salvador, the packaged coffee beans will be exported to El Salvador. Coffee is a specialty of Central America. The coffee here is light, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is classified according to altitude. The higher the altitude, the better the coffee. The best brand is pipil, which aztecmayan calls coffee. It has been recognized by the organic certified institute of America.

Refrences:
A Detailed Coffee Grind Size Chart