El Salvador Coffee
Discover the richness and tradition of Salvadoran coffee, grown on unique volcanic lands.
A Rich Coffee Heritage
El Salvador has been producing coffee since the mid-19th century. Despite being the smallest country in Central America, it is renowned for producing some of the world's finest coffees. The unique combination of volcanic soil, high altitude, and tropical climate creates ideal conditions for growing exceptional coffee beans.
Coffee Regions
Coffee Farms
Years of Tradition
Coffee Growing Regions
Apaneca-Ilamatepec
The highest coffee-growing region in El Salvador, home to the Santa Ana volcano. Known for producing complex, high-quality specialty coffees.
Bourbon, Pacamara, Geisha
El Bálsamo-Quezaltepec
Located near San Salvador, this region benefits from rich volcanic soil and ideal microclimates for coffee cultivation.
Bourbon, Pacas
Chichontepec
Centered around the San Vicente volcano, known for its balanced coffees with sweet and fruity profiles.
Bourbon, Caturra
Tecapa-Chinameca
An emerging specialty coffee region with great potential, producing coffees with unique flavor profiles.
Bourbon, Pacamara, SL-28
Cacahuatique
The easternmost coffee region, producing distinctive coffees with bright acidity and clean cups.
Bourbon, Catimor
Alotepec-Metapán
A region with tradition in commercial-grade coffees, contributing significantly to El Salvador coffee exports.
Bourbon, Pacas
Processing Methods
Washed
The coffee cherry is removed before drying, resulting in a clean, bright and vibrant cup.
Natural
The whole cherry is dried under the sun, producing fruity and complex flavor profiles.
Honey
Partial removal of the cherry pulp before drying, creating a sweet balance between washed and natural.