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El Salvador Coffee Origin Historical Importance
Coffee has been central to El Salvador’s economy for over a century.
By the late 19th century, it became the country’s main export, at times accounting for over 50% of export revenues.
In 1980, coffee exports peaked at $615 million, but the civil war in the 1980s caused a sharp decline, reducing revenues to about $403 million by 1985.
Growing Regions
El Salvador’s coffee thrives in volcanic soils and diverse microclimates, which give beans distinctive flavor profiles. The main regions include:
Apaneca-Ilamatepec – Known for balanced, sweet coffees.
Alotepeque-Metapán – Produces bright, citrusy Flavors.
Cacahuatique – Offers smooth, chocolatey notes.
El Bálsamo-Quezaltepec – Recognized for floral and fruity complexity.
Coffee Varieties
El Salvador cultivates some of the world’s most celebrated Arabica beans:
Bourbon – Traditional, sweet, and well-rounded.
Pacas – A natural mutation of Bourbon, with delicate Flavors.
Pacamara – A hybrid of Pacas and Maragogipe, famous for bold, fruity, and exotic notes.
Sampacho & ABM – Specialty varieties developed locally, with rust resistance and unique cup qualities.
Global Reputation
El Salvador’s coffee is prized in the specialty coffee market for its clarity, balance, and sweetness.
Many farms are family-owned, with traditions spanning over 120 years, ensuring careful cultivation and processing.
Specialty roasters worldwide seek Salvadoran beans for single-origin offerings and competition coffees.
Flavor Profile
Typical Salvadoran coffee offers:
Sweetness with caramel or chocolate notes.
Bright acidity often reminiscent of citrus or tropical fruit.
Balanced body that makes it versatile for espresso and filter brewing.
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