Coffee from El Salvador:
Truely Great Coffee.
El Salvador is a small country located in Central America. It's tropical climate, volcanos and mountians make it the perfect place to grow one of the best coffees in the world. Despite it's small territory, El Salvador has been know to be of the most important coffee producers in the world. In fact, back in the 1950s it was the second largest producer of all countries.
Among its history and tradition in the coffee world, El Salvador is known for being the country of birth of the legendary Pacamara, wich is a natural hybird of the Pacas and the Maraoquipe varieties.
El Salvador is also known in international cupping contests for producing consisting, storng and frutal flavors coffees, making them hightly atractive to coffee experts.
In El Salvador many of the local traditions have their history around Coffee. The harvest is the most imporatant part of the year for Coffee farmers and their families. The season helps employ an importat sector of the population producing direct and indirect jobs and thus helping the economy.
The harvest takes place from late October to early Febuary, having its peak right in December. "Cortadores" or "pickers", travel from all parts of the country to the coffee "Fincas" where they spend the "Temporada de Corte" or the "harvest season" hand picking the berrys that are right on point (like the ones on the picture). During the picking process, the "Cortadores" leave green berrys for later swaps so that the coffee they collect produces the most consistent cup.
Why the right
A "God Shot" or a great cup of coffee strats long before it is prepared at your favorite coffee shop or at home. The whole process requires pasion and great atention to detail because at any point a small mistakes can ruin the taste.
It all strats with healty soil and healthy trees. Three years after coffee trees are planted they give their first harvest. Then, coffee has to be hand picked at the right point, not to green and not to mature, because it can kill the taste. After it is hand picked, farmers have a short amount of time to take it to the "Beneficio" before it starts a fermatation process that also affects the falvor and quality. Once it arrives at the "beneficio", some times in the middle of the night, workers need to start prepareing the coffee so it becomes what we know as "Green Coffee" or coffee that is ready for shipping.