El Salvador Coffee Beans
El Salvador's volcanic soils, elevations between 500 and 2,300 metres, and two distinct growing regions, the Santa Ana highlands in the west and the Alotepec-Metapán range in the north, give its coffee clean, structured sweetness and bright acidity. Bourbon historically dominated the country, and well-grown Salvadoran Bourbon coffee is still what other growers measure their own Bourbon against: rounded, sweet, consistent. What sets El Salvador apart today is its varietal range. Pacamara, a large-beaned hybrid of Pacas and Maragogipe developed in the country in 1958, produces intense, fruit-forward lots capable of real depth when processed with care. Newer F1 hybrids and experimental varietals are starting to turn up too, from farms with the infrastructure to manage them properly. Processing ranges from traditional washed, which brings out the clean acidity and terroir of the bean, through to natural and anaerobic lots that lean into the fruit character the country's altitude and soil support well. Browse: Latin American coffees · Bourbon · Pacamara · All single origins · Washed process coffee
