CAFÉ DE EL SALVADOR GENERAL INFORMATION AND COFFEE PROFILE OF THE SIX MOUNTAIN RANGES Ernesto Velásquez
Content: Introduction Geographic location of El Salvador General information of El Salvador Production Consumption Coffee Profiles Video
Introduction Today I ll talk to you about the Production and consumption of Coffee from El Salvador. Including the main characteristics for coffees from our six mountain ranges that we have. I'll start by mentioning the geographic location and general information. After that I ll talk about the main production characteristics in our country. Lastly, I'll talk about the coffee profiles for each mountain range. The presentation ends by inviting to enjoy watching a video of Café de El Salvador.
I. HISTORY OF CAFÉ DE EL SALVADOR
I.A. BEGINNINGS Mexico Honduras Guatemala Nicaragua Costa Rica El Salvador The Heart of the Americas
I.A. BEGINNINGS Coffee was introduced in El Salvador in 1740. First export occurred in 1852 El Salvador s most recent achievement: differencated exports have mulcplied by six over the last 6 years. Highlights: Only Arabica species are grown in El Salvador 95% of El Salvador s coffee is shade grown
I.B. THE HEYDAY In the 1970 s El Salvador ranked as the 4th worldwide coffee exporter and 1st in productivity. El Salvador as producer and exporter ranked 1st among Central American countries. In that period El Salvador had a high recognition of brands that delivered great quality.
II. IMPORTANCE OF COFFEE TO EL SALVADOR
II.A. SOCIAL Employment: About 25 million laborers equivalent to 100,000 permanent jobs. Represents about 4% of the employed population. In addition, each direct employment generated by the coffee is linked to four indirect jobs.
II.B. ECONOMIC Económic Currencies: U.S. $ 312 million in 2011/12 (8.7% of country's exports) Contribution to Gross Domestic Product: 1.5% for 2011, and 11.9% to the agricultural GDP
II.A & B SOCIAL AND ECONOMIC INDICATORS 1.5% of gross domescc product * (2011) 7.4% of total exports (2011) 90.000 direct jobs (2011/12) $312 million of annual income (2011) $312 million in annual revenue (2011) 930 000 bags (69 kg) of coffee exported * In USA, all agricultural activity is less than 2% of GDP
II.A & B CAFÉ DE EL SALVADOR IN THE WORLD REPRESENTS: v 1.6% of total exports v 4.9% of total exports from arábica v 6.5% of total exports from washed arábicas v 14.1% of total central american exports * According to ICO statistics Feb/11 Jan/12
II.C. ENVIRONMENTAL 8% of the territory is shaded coffee. Natural forests account for less than 4%. 11 million trees protect 626.5 million coffee trees Protects groundwater. Every 60 minutes coffee plantations gives to aquifers 500.5 m3 of water, Fixation of 13.2 thousand tons per day of carbon dioxide, Refuge for over 250 species of animals including mammals, amphibians, reptiles and birds. Prevents soil erosion, regulate the climate, among others.
III. COFFEE STRUCTURE IN EL SALVADOR
III.A. PRODUCERS, MILLERS, PARCHMENT MILLERS, EXPORTERS, ROASTERS 1.5% 0.5% Miller Not exporter Exporter Intermediary Roaster Producer 95.0% Green Coffee Miller/ Exporter Min. Flow Internal consump. trade Miller/ Triage Most import. Trades 3.0% Miller/ Parchment Café Elaborado Importer Trader Roaster Café Elaborado Baristas & Internal Consumer
IV. EXPORT QUALITY
IV.A. COMMERCIAL Commercials: Central Standard (C.S.) High Grown (H.G.) Strictly High Grown (S.H.G.). Inferiors: Resaca Lavada (RL): Washed Stock Lots Resaca sin lavar (RSL): Unwashed Stock Lots Pepenas y verdes (PV) These are the first Coffee that is harvested, it is uneven in cup maturity and bean size. Corrientes(Cte).Refers to coffee that is harvested green, usually at the end of the crop
IV.B. DIFFERENTIATED Diferentiated: Gourmet, Orgánic, Sustainable, Fair Trade Fine Elaborated: Roasted Grind Instant coffee
IV.C. STATISTICS ProducCon stacsccs
IV.C. STATISTICS
IV.C. STATISTICS
IV.C. STATISTICS
V. BRAND NEW IMAGE
The logo represents our coffee culture through the man who is symbol of work and great knowledge as a coffee growing country for over 200 years. Coffee is one of the largest engines for our country. The basket is symbol of wealth and also tool of the coffee pickers to achieve quality. The woman, the center of families and represents the soft and delicate hand for quality control in the process of the production chain. She has her hands up in praise and appreciation for all the goods received.
VI. CULTURAL PRACTICES
VI.A. AGRONOMIC MATTERS Production and processing practices are based on skillful labor. Rational use of chemicals. Combine perfectly with the benefits of shade coffee growing (95%). Sustainability standards.
VI.A. AGRONOMIC MATTERS Release of parasitoids. Pruning of coffee. Pruning shade. Soil sampling for analysis. Stroke, cufngs and hole digging. Seedbed preparacon and seed plancng. PreparaCon of nurseries Maintenance windbreaks. PlanCng coffee trees. FighCng weeds. FerClizing the soil and foliage. Desuckering. Soil conservacon. Control of pests and diseases. ApplicaCon of amendments.
VI.A. AGRONOMIC MATTERS
VI.A. AGRONOMIC MATTERS
VI.B. ARTISAN HARVESTING The harvescng period starts in October on the low lying areas and extends through March for higher areas. The bulk is harvested between November and early January. Fresh cherries are transported just hours ajer harvested for immediate pulping. There are more than 400 receiving spots along El Salvador.
VI.B. ARTISAN HARVESTING Closeness between coffee regions allows for quick transportacon and assures a very homogeneous product. In El Salvador nearly all coffee is wet processed. Cherries are picked at their opcmum stage of ripeness, when they exhibit a bright red color. Abundant drying pacos and sunlight allows coffee to be sun- dried.
VII. COFFEE MAP OF EL SALVADOR
VII.A. COFFE REGIONS Flavor CharacterisFcs vary markedly from region to region and farm to farm but the common thread is a very balanced and sweet cup profile that reflects the inherent virtues of the heirloom Arabica types planted and consistently flawless processing Salvadoran Coffee TasCng Notes by Kevin Knox
VII.B. COFFE VARIETIES The main varieties found are: Bourbon, which accounts for 68% of total plantations, Pacas, (natural mutation from Bourbon) representing 29% Pacamara, Salvadoran hybrid between Pacas and Maragogype Other varieties like Caturra, Catuai y Catisic, accounting for the remaining 3%.
VIII. COFFEE PROFILE OF THE SIX MOUNTAIN RANGES
A. APANECA ILAMATEPEC APANECA ILAMATEPEC AFTERTASTE FLAVOR 1. APANECA ILAMATEPEC FRAGRANCE 7.75 BODY 7.75 ACIDITY 6.5 FLAVOR 7.75 AFTERTASTE 7.75 FRAGRANCE 8 7.5 7 6.5 6 5.5 BODY APANECA ILAMATEPEC ACIDITY Cup Profile: Coffees from this region are very well balanced, very clean and very sweet, with refined citric acidity, silky creamy body, with flavors of tropical fruits, caramel, peach and honey.
B. ALOTEPEC METAPÁN ALOTEPEC METAPAN AFTERTASTE 6.5 3. ALOTEPEC METAPAN FRAGRANCE 6.5 FLAVOR 6.5 6.5 BODY 7 7 ACIDITY 7 7 FLAVOR 6.5 AFTERTASTE 6.5 6.5 6.5 FRAGRANCE 6.5 7 6.9 6.8 6.7 6.6 6.5 6.4 6.3 6.2 BODY 7 ALOTEPEC METAPAN ACIDITY 7 Cup Profile: Coffees from this region are typically clean with mild sweetness, medium acidity and body, with diverse flavors of chocolate, citric fruit and caramel and balanced.
C.EL BALSAMO QUEZALTEPEC EL BALSAMO QUEZALTEPEC AFTERTASTE 5. EL BALSAMO FRAGRANCE BODY ACIDITY FLAVOR AFTERTASTE FLAVOR 6.75 7.5 7 7.5 6.75 FRAGRANCE 7.6 7.4 7.2 7 6.8 6.6 6.4 6.2 BODY EL BALSAMO QUEZALTEPEC ACIDITY Cup Profile: Coffees from this region can be very clean and very sweet, citric and grape like acidity, round, creamy velvet body with lingering flavors of honey, caramel, fruits and milk chocolate.
D. CHICHONTEPEC CHICHONTEPEC FRAGRANCE 7.5 7 AFTERTASTE 6.5 BODY 6 6. CHICHONTEPEC FRAGRANCE 6.75 BODY 7.5 ACIDITY 6.5 FLAVOR 7.5 AFTERTASTE 7 FLAVOR CHICHONTEPEC ACIDITY Cup Profile: A coffee with sweet notes, citric acidity, buttery body, flavors range from orange, peach, guava, caramel, chocolate with a balanced, enjoyable and sustained aftertaste
E. TECAPA CHINAMECA TECAPA CHINAMECA FRAGRANC E 7.75 8 7.5 AFTERTAST E 6.75 7 6.5 BODY 7.75 6 FLAVOR 7.5 TECAPA CHINAMECA ACIDITY 7. 2. TECAPA CHINAMECA FRAGRANCE 7.75 BODY 7.75 ACIDITY 7. FLAVOR 7.5 AFTERTASTE 6.75 7.75 7.75 7 7.5 6.75 Cup Profile: Aromas range from flowers, caramel, wine, herbs & vanilla. Clean and sweet, refined bright acidity, medium creamy body, flavors of butter, milk chocolate, caramel, oranges with a long finish.
F. CACAHUATIQUE CACAHUATIQUE FRAGRANCE 6.5 6.4 6.3 AFTERTASTE 6.2 BODY 6.1 4. CACAHUATIQUE FRAGRANCE BODY ACIDITY FLAVOR AFTERTASTE FLAVOR 6.5 6.5 6.5 6.5 6.25 CACAHUATIQUE ACIDITY Cup Profile: Coffees from this region are clean, sweet, medium acidity, medium body and floral notes and berry
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