Although it is the smallest country in Central America, El Salvador is one of the most productive coffee exporters in the world.
- Since 1740 there is coffee in El Salvador.
- El Salvador is known to grow almost exclusively “original coffee” – Arabica Heirloom varieties.
- 68 % Arabica Bourbon and 30 % Arabica Pacas.
- But also Pacamara, a hybrid between Red Maragogype and Pacas – a masterpiece of the Genetics Department of the Salvadoran Institute for Coffee Research (ISIC) in 1958.
- On volcanic soil the coffee in El Salvador grows at heights of 1,200 m – 1,500 m,
- in the regions of Alotepec-Metapán, Apaneca-Ilamatepec, El Balsamo-Quetzaltepec, Cacahuatique, Chichontepec and Tecapa-Chinameca.
- Due to the perfect climate, the inhabitants cultivated their own coffee since the middle of the 18th century.
- The firm roots of coffee tradition mean that every plantation owner sees it as a duty to uphold this art through high production quality.
- By the way, El Salvador is one of only two countries in the world that have forbidden the application of certain agrochemicals nationwide and without exception.
- The beans give a wonderfully mild-aromatic coffee, which has a light body with a fine acidity.
- For this, he has a fresh intense aftertaste as well as a delicate touch of chocolate.
- Unfortunately, coffee in El Salvador is also affected by the climate change and Roya (leaf rust) – here is a good report >>
Coffee in El Salvador – Traditional Preparation
Café de maíz
- Boil 500 g of corn for about 30 min., then wash and drain.
- When the corn is dry, bake on a griddle.
- Roast the 250 g coffee beans as well until they are black.
- Then stir the coffee and corn and leave on the griddle for about 5 min.
- Ground all together with some cinnamon, depending on taste.
- Take 2 tbsp per cup water and boil. Sweeten it to your taste.
- Coffee in El Salvador is served hot with sweet bread.
Café de Olla
Like many Latin American countries, there is also a Café de Olla variant in El Salvador.
- Heat 2 cups of water in a saucepan.
- Dissolve 30 g Panela (unrefined whole cane sugar) in hot water.
- Just before the water boils, add 2 tablespoons of finely ground coffee.
- Stir and let the coffee brew for 30 seconds.
- Then remove from the stove, cover the pot and let the coffee steep for 3 minutes.
- The coffee grounds have settled on the bottom of the pot, so that the coffee from the pot can be poured into cups with a ladle and served.
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