Coffee From El Salvador
Among the best coffees in the world are those from the lands of El Salvador. The arid climate and lack of rainfall are two factors that lead to the production of some of the world’s finest coffees. Aside from its rich flavor and unique taste, coffee from El Salvador is also characterized by a very high level of antioxidants. These antioxidants help protect the body from free radicals, which are harmful to the body.
Catisic
Located on the border of Guatemala, El Salvador has been producing gourmet Arabica coffees for over a century. The country’s rich volcanic soils provide the perfect conditions for coffee to grow. Coffee is one of the most important agricultural products in El Salvador. It accounts for approximately 22% of the country’s total production. El Salvador is currently ranked 11th in terms of coffee production in the world, amongst 55 producing nations.
The Cordillera Tecapa Chinameca mountain range, which stretches from west to east in the Usulutan region of the country, provides ideal growing conditions. The peaks rise to 1600 meters above sea level and provide minimal rainfall during the harvest season. The steep slopes contrast with the dry plains that stretch farther south. In addition, the area has a rich volcanic soil that is rich in nutrients.
El Salvador has several different varieties of coffee. One of these varieties is the Catisic. This variety was created by the Salvadoran Institute for Coffee Research. It is a cross between the timor Caturra hybrid and the catturra rojo bean. The varsity Catisic, which was introduced in the country in 1978, has a citrus taste and red fruits when it matures. It also has a sweet, full body and a mild flavor.
El Salvador’s second most popular variety of coffee is the Pacas. The Pacas variety is a natural mutation of the Bourbon and Caturra species. The plant has a very strong root system and is highly resistant to wind. It is a good candidate for producing Typica with larger beans. The Pacas varietal is also known as a good coffee for blends. It has an excellent aftertaste and a floral aroma. The Pacas varietal was discovered in El Salvador in 1949.
Another coffee variety in El Salvador is the Tekisic. This variety thrives in high altitudes, allowing it to produce an excellent body and good flavor. However, it is not as dense as the Pacas variety. The Tekisic has shorter bandolas and less dense leaves than the Pacas. It is also resistant to coffee rust.
Another variety that has been recently introduced to El Salvador is the Geisha. This variety is also a natural cross between the bourbon and typica species. It has a rich citrus flavor, and the beans have a nutty, chocolatey aftertaste.
In addition to the variety Catisic, the country also produces the Pacamara varietal. This coffee plant is a hybrid of the bourbon and Caturra species. It is a short plant that has long branches and a high tolerance for wind. In addition, the Pacamara varietal is resistant to coffee rust, which means it is highly resistant to the common disease. It also has a floral aroma and great cup quality.
Pacamara
Known for its ripe, full-bodied, mellow body, the Pacamara coffee varietal is grown in El Salvador and other Central American countries. It is a unique cross between the heirloom Bourbon varietal and the Maragogype varietal. It has a unique flavor and is highly celebrated around the world. It produces a medium to heavy-bodied cup with notes of ripe melon, citrus fruits, red berries, and butterscotch. It is best brewed as a medium roast.
This unique coffee varietal has developed in El Salvador since 1958. The origins of the Pacamara coffee varietal go back to 1956, when Fernando Alberto Pacas Figueroa, a farmer in San Salvador, noticed a different plant growing on his farm. After conducting some research, he bred the plant with the Maragogipe variety to create Pacamara. This hybrid has the characteristics of both parent types, resulting in a cup that is rich in chocolate, citrus, and red berries.
The Pacamara tree is a medium-sized tree with thick foliage. Its cherries are larger than average. They are also rounded in shape and have a small protuberance. The seeds are large ovals. They are very resistant to coffee rust.
Several Central American countries have developed a taste for this coffee varietal. It is known for its full-bodied cup with a mellow, citrusy acidity. It also produces barrique notes of fine dark chocolate and vanilla. The Pacamara is grown at high altitudes in the Apaneca-Ilamatepec mountains. It is a versatile coffee variety that is ideal for other brewing methods. Pacamara is also known to be a high-yielding variety.
Pacamara is processed by a honey method, which removes the outer pulp layers of the coffee cherries. The sticky residue is then dried onto the beans. Pacamara is often grown on volcanic soil. Besides being sweet, it has a clean, smooth cup.
The Pacamara coffee varietal is an excellent choice for brewing with a French press, espresso machine, or filter. It is also very good for pourovers and other brewing methods. It is not very acidic, and can be brewed at lower roast points. Depending on the variety, Pacamara has a rich, chocolate, citrus, or ripe melon flavor. It also produces a medium to heavy-bodied cup that is remarkably clean.
Despite its unique characteristics, Pacamara coffee is not the only variety grown in El Salvador. Tekisic is another coffee variety whose leaves are less dense than the Pacamara. The two varieties are similar, but Tekisic has a higher body and more balanced attributes.
Unlike the other Central American coffee varieties, Pacamara is considered a hybrid varietal. It is a natural cross between the Bourbon varietal and the Maragogipe variety. This hybrid has a rich flavor, but tends to have a heavy body. It is also a relatively new coffee varietal to the coffee world, having first been cultivated in El Salvador in the 1950s.
Bourbon
Despite its small size, El Salvador is a coffee growing country. Many of its coffee estates have been operated by the same families for decades. In addition to traditional Salvadoran varietals, these farms also specialize in modern, specialty coffees. The highest-grown coffees are distinguished for their complexity of flavor. These varieties are also known for their slow growth, which allows them to absorb nutrients more deeply.
El Salvador is also known for growing bourbon coffee. In fact, this coffee has been around for centuries. It was originally imported from Yemen to Bourbon Island, which is now called La Reunion. It was later taken by French to Central America. Today, El Salvador is one of the few countries that grow this famous variety.
This varietal is a hybrid between Pacas and Maragojipe. It was originally developed to make Typica with larger beans. Today, it is one of the most sought-after varieties in the world. In addition to its flavor, it is also very resistant to coffee rust.
In addition to its flavor, bourbon coffee has a very rich mouthfeel. It is ideal for filtered coffee. It also has notes of dark chocolate and brown sugar. The creamy texture and rich flavor make this coffee ideal for drinking on its own or in blends.
There are a number of different varieties of bourbon coffee, including a unique hybrid, the Pacas. This varietal is named after a member of the Pacas family of coffee people. This is the most popular varietal in El Salvador, and it is the largest exporter of coffee in the country.
The Pacas varietal is a unique blend of the native Pacas bean and Arabian Maragojipe. These beans produce a very complex flavor and are a very popular choice for coffee blending.
Another coffee that has become popular in El Salvador is the Geisha. This coffee has a unique floral flavor and can also impart a honey-like sweetness to the cup. The demand for this variety in the United States is sky high. It also carries a price tag that’s higher than most standard varietals in other parts of the world.
Another variety of bourbon coffee is the Tekisic. This is a more balanced varietal than the Pacas, with normal leaves and a more balanced aroma. This variety also has a good body. It can also impart a flavor of black tea and jasmine.
One of the best El Salvador coffee estates, Finca Matalapa, is a living monument to the history of the coffee industry in this country. The farm is both an homage to the golden age of the industry and a contemporary specialty operation. Finca Matalapa produces lots for discriminating buyers, and they consistently produce lots that meet the high standards of the specialty market.
