El Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture is the first to suffer in revolution, can produce very good coffee. A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon, originally grown in Brazil. It was developed varietal coffees are at one end of the spectrum, with a balanced, classic “Central” profile, a good alternative to Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of as a base for A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small; As the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958, and has spread to nearby Central American varietal coffees are their opposite, quirky and full of character. High altitudes and good, dense traditional varietals are a factor in the quality of El Salvador coffees. The country also produces an abundance of lower-grown coffee with fairly average cup quality.
Overcoming a Bad Rep
El Salvador coffee had a poor reputation for years, marred mostly by the inability to deliver coffee of high quality within an unstable social climate. Unfortunately, agriculture is the first to suffer in revolution and civil insecurity, since it requires years to rebuild a farm if it is neglected. In El Salvador the coffee trade, like the government in general, was controlled by a ruling elite, a handful of wealthy families that operated many farms. El Salvador had leaned toward the right politically, and the smaller coffee farmers and coffee workers fared poorly in this climate.
But the democratic movement and decades of civil war have changed many things. It shows in the coffee quality, and the availability of small lots from good small-to-medium sized farms; we now see an eruption of farm-specific regional offerings from small farms. El Salvador always had the right ingredients —soil, altitude, climate —to produce coffee on par with its neighbors. Most of all, it has the cultivars: Bourbon, the classic old-world coffee and good-tasting natural hybrids of Bourbon, A mutation of Bourbon cultivar that appeared in El Salvador in 1949: Pacas is a natural mutation of Bourbon cultivar that appeared in El Salvador in 1949. It has good cup character, and is an and Catimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is the Robusta content in HdT, although this.
In the last few years, though, the growing reputation of El Salvador may have out-paced the reality. Competition for certain farms drove prices to levels that were not commensurate with the cup quality. Much El Salvador coffee is a great option for blending, especially as a base in espresso. But coffee from some of the big farms can be a bit ho-hum, and doesn’t necessarily rate well next to the best coffees of its neighbors, like Guatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to the United States. : Guatemalan growing regions. El Salvador’s traditional practices in terms of selecting ripe Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee when harvesting, and traditional A key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must process have been good. But large operations don’t often maintain their drying patios, dry too hot, or use poorly maintained brick surfaces that trap coffee in cracks or hold too much heat. Some traditions make for a great basis for cup quality, but others need revision.
As with any coffee In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate,, there is the good and the bad. We spend time Coffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in the preparation of coffee for export. Coffee is sorted by size on a grader or through coffees to find producers who can consistently deliver quality lots. If you like, you can read about my earliest trip there, and my role as a judge in the The Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees from each origin.: The Cup of Excellence (COE) is a competition held more-or-less yearly in competition. I visited some of our important coffee sources, such as Kilimanjaro farm, Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill. A Finca does not necessarily have a Siberia and Finca Matalapa. All the travelogues are collected in the travelogue section of the Coffee Library .
Check out our El Salvador Travelogue from 2006