Coffee In El Salvador

Salvadoran bourbon coffee is known for its sweet and balanced taste, with delightful soft acidity and a harmonious overall sense.

Salvadoran bourbon coffee is known for its sweet and balanced taste, with delightful soft acidity and a harmonious overall sense.

El Salvador began to grow coffee commercially in the 1850s, and by 1880 was the fourth largest coffee producer in the world at that time, becoming an important source of economy and a major export crop for El Salvador. However, the civil war that broke out in the 1980s reduced coffee production and markets were looking for other sources of coffee exports.

But the civil war has had a positive impact on the quality of coffee in El Salvador. The country has not converted the native species of coffee into a high-yield modified species, as in neighbouring countries during the same period. Instead, a relatively high proportion of native bourbon trees are maintained in the territory. Coupled with the mineral-rich composition of volcanic ash-based soils in Saskatchewan, Make it produce coffee with great taste and potential. However, there is less organic matter in the soil, so farmers in Saskatchewan will dispose of the residue of the pulp of coffee beans after treatment. or organic matter under a coffee tree as fertilizer to supplement the lack of organic matter in the soil, Make coffee tree planting more able to produce flavored coffee beans.

To avoid excessive caffeine consumption, you can use the caffeine calculator to calculate the total daily coffee intake.

In El Salvador, coffee growth elevation is sometimes still used for grading, and this grading has nothing to do with its quality:

• Strictly High Grown (SHG) over 1200 metres above sea level


• High Growing (HG) is over 900 metres above sea level


• Winning bid for more than 600 metres above sea level

In 1949, Don Alberto Pacas discovered the bourbon variety of the coffee species Pacas at his estate, and then crossed with the Maragogype elephant bean to produce the well-known species Pacamara.

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History

Guerrilla warfare greatly disrupted the national economy in the early 1990s, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million between 1990 and 1991. Eastern El Salvador was most affected by guerrilla warfare and many workers and peasants were forced to leave their estates. The shortage of funds has led to a sharp decline in coffee production, from 1,200 kg per hectare in the past to less than 900 kg per hectare today.

In addition, the Government imposed an additional 15 per cent tariff on the export of coffee in 1986, i.e. 15 per cent more than the existing 30 per cent tax. The tax, together with an adverse rate of mutual exchange, resulted in an extreme reduction in coffee exports and a consequent decline in quality. Finally recognizing the enormous role of coffee in the national economy, such as the settlement of employment, the acquisition of foreign trade and the development of agriculture, the Government privatized part of the coffee export industry in 1990, hoping to increase the rate of coffee in the export market.

In Cuscacbapa, El Salvador, where packaged coffee beans are about to be exported, coffee from El Salvador is a speciality of Central America, which is light, aromatic, pure and slightly sour. Like Guatemala and Costa Rica, Salvadoran coffee is graded according to altitude, and the higher the altitude, the better. The best brand is Pipil, the name given to coffee by AztecMayan, which has been recognized by Organic CertifiedInstitute of America.

References:

A quick and free caffeine calculator - https://roastercoffees.com/caffeine-calculator/