El Salvador

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 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.
  • The next Cup of Excellence will take place from 4-7 April 2017.
  • Who would like to make a 7-day “Coffee Master Gold” training of the Berlin School of Coffee in El Salvador, should quickly grab his things, because on 16th January 2017 it starts!
  • Unfortunately, El Salvador is also affected by the climate change and Roya (leaf rust) – here is a good report >>

☕ 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.
  • Serve it hot with sweet bread.

coffee-bean-1296803_640 Coffee

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