Growing altitude: 1200 to 1500 m
Regions: Usulutan, Morazan, San Miguel, La Union, Santa Ana, Sonsonate, Ahuachapan, La Libertad, San Salvador, La Paz, Cuscatlan, San Vincente.
Preparation: Washed, Semi Washed
Variety: Arabica Heirloom, Pacamara, Bourbon, Pacas
Roast: Gold, light roast
Taste: Balanced, mild aromatic, fine acidity
Coffee in El Salvador was first sighted in 1740, grown for domestic consumption and is considered the fourth largest source of income in the country. El Salvador is known for its simple, original coffee, but also for high-quality organic coffee. The use of agrochemicals is banned throughout the country. The coffee grows on volcanic soil at an altitude of 1200 to 1500 meters and is therefore considered highland coffee. The taste is determined at high altitudes and has a blue-green bean color. The coffee has a light but noticeable body coupled with a fine acidity and an intense aftertaste that has a hint of chocolate.