El Salvador, in general, has ideal conditions for growing coffee, the climate and the fertile volcanic soil producing fabulous coffees.
Commercial coffee production in El Salvador started in the 1850s, by 1880 gourmet coffee had become the main export crop. Since coffee was in such high demand, the Government introduced legislation such as tax breaks for farmers and elimination of export duties for coffee producers. This led to the development of roads and railways leading to the farms and the integration of indigenous communities into the national economy.
The best coffees are classified as SHG (strictly high grown), as these coffees grow above 1350m. Coffee grown at this high altitude and with lower temperature produces a slower maturing fruit and a denser bean which creates a more desirable specialty cup.
Coffee grown at this high altitude and with lower temperature produces a slower maturing fruit and a denser bean; which creates a more desirable specialty cup.
Taste notes: sweet, clean coffee, with chocolate notes, medium body and soft acidity
Region: Sierra Apaneca, Llamatepec, Santa Ana and Izalco Volcanoes, Los Naranjos Growing Altitude
Growing Altitude: 1350 + m.a.s.l.
Arabica Variety: Bourbon, Pacas, Catimor
Harvest Period: January – March
Preparation: Washed, Sun and mechanically dried