Alotepec-Metapán

The Alotepec-Metapán region, located in the northwestern corner of El Salvador, is often referred to as the "Specialty Frontier." While it produces less volume than the western ranges, it has gained a reputation for consistently producing the highest-scoring micro-lots in the country. 

1. Geography and Terroir

Location: Situated in the northernmost parts of the Santa Ana and Chalatenango departments, bordering Guatemala and Honduras.

Mountainous Terrain: It encompasses the Sierra Madre de Chiapas and the Metapán mountain range, including El Pital, the highest peak in El Salvador.

Altitude: This is the country's most elevated region, with coffee cultivated between 1,000 and 2,000 meters above sea level (MASL).

Climate: The region experiences a cool and humid Andean-like climate with more rainfall than most other areas in the country.

Soil: Rich volcanic soils combined with dense humidity influence bean density, often resulting in a slower maturation process and more concentrated sugars. 

2. Production and Scale

Output: This region contributes roughly 1.3% to 5% of the national total, depending on seasonal fluctuations.

Acreage: It covers approximately 2,870 hectares of coffee-growing land.

Producer Profile: The region is characterized by smallholders rather than large estates, where families manage small, high-altitude plots focused on specialty quality.

Recognition: The region frequently wins the Cup of Excellence (COE). In 2025, experimental lots from the Las Duanas farm in this region achieved top honors, and the 2023 1st place winner, Finca Mileydi, hailed from Alotepec-Metapán. 

3. Varietal Profile

Pacamara: The region's flagship variety. The high altitude allows the large-seeded Pacamara to develop its full, complex acidity and savory-sweet profile.

Bourbon & Pacas: These traditional varieties remain staples, often utilized for their reliable sweetness and chocolate base.

Gesha: Increasingly planted for boutique micro-lots to take advantage of the region's extreme altitudes, often achieving competition scores of 90+ points.

Others: Includes Caturra, Catuai, and recently introduced varieties like Bernardina. 

4. Flavor and Processing

Classic Profile: Typically exhibits high acidity and a bright, structured profile. Flavor notes often include:

Fruits: Mango, plum, cherry, and citrus (tangerine).

Sweets: Dark honey, sugar cane, and hibiscus.

Processing Trends:

Washed: Traditional for highlighting clarity and the region's characteristic bright, citric acidity.

Honey & Natural: Widely used to produce heavy-bodied, "winey" cups with intense fruitiness.

Experimental: Producers here are leaders in innovation, using anaerobic fermentation and other modern techniques to develop exotic floral and spice notes.