El Salvador

coffee orgin el salvador
  • PROCESSING: Washed, Natural, Honey
  • HARVEST PERIOD: December – April
  • ARRIVAL PERIOD: April-June
  • ANNUAL COFFEE PRODUCTION: 1.2 – 1.4 million bags

Salvadoran coffees tend to be softer and somewhat more full-bodied than most from Central America. The best Salvador coffees are designated “strictly high-grown” and are noted for their complexity and subtlety.

Growing Regions


This is the largest growing region in El Salvador, home to most of the larger farms and co-ops. A few farms in the region grow the highly-prized Pacamara varietal.


Known for relatively low yields from its farms, the mountainous Alotepec region has produced a disproportionate share of Cup of Excellence winners. Farms tend to be smaller than those in Apaneca-Ilamatepec.


Another mountainous region of limited production that has nevertheless produced several Cup of Excellence winners. Modernizing in milling facilities over the past several years has seen improvements in both production and quality.