Apaneca-Ilamatepec

The Apaneca-Ilamatepec region is El Salvador's most prominent coffee-growing territory, serving as the national benchmark for quality and volume. It was the first region in the country to receive a Denomination of Origin (DO) in 2010. 

1. Geography and Terroir

Location: Situated in the western highlands, spanning the departments of Santa Ana, Ahuachapán, and Sonsonate.

Volcanic Influence: Defined by the Apaneca-Ilamatepec mountain range, which includes the Ilamatepec (Santa Ana) volcano—the country's highest at 2,381 meters—as well as the Cerro Verde and Izalco volcanoes.

Altitude: Coffee is cultivated from 500 to 2,300 meters above sea level (MASL), with the highest quality specialty lots typically found above 1,200 MASL.

Soil: Rich, well-drained volcanic soil abundant in minerals and nutrients like sulfur, replenished by periodic volcanic activity (most recently in 2005).

Climate: Cool and windy, influenced by a constant fresh breeze from the nearby Pacific Ocean. 

2. Production and Scale

Output: This region is the powerhouse of El Salvador’s coffee industry, accounting for approximately 53% to 65% of national production.

Acreage: It encompasses roughly 70,000 to 78,000 hectares of coffee plantations divided into 37 distinct coffee-growing districts.

Harvest Season: Typically runs from October to March, with higher-altitude cherries maturing slowly and being picked through March. 

3. Varietal Profile

Bourbon: The dominant variety (approx. 64%), prized for its sweetness and floral elegance.

Pacas: A natural mutation of Bourbon discovered in this region; it is unique to El Salvador and produces a rich, full-bodied cup.

Pacamara: A high-quality hybrid often used for boutique and competition-grade micro-lots.

Others: Includes Geisha, Caturra, Catuai, and recently discovered rare varieties like Bernardina, which shares 70% of its DNA with Geisha. 

4. Flavor and Processing

Classic Profile: Medium-bodied with deep chocolate and caramel flavors, elegant acidity, and strong sweetness. You will often find notes of peach, citrus (tangerine), and floral jasmine.

Processing Trends:

Washed: The traditional method, emphasizing clarity and bright acidity.

Honey and Natural: Increasingly popular for specialty lots to enhance syrupy sweetness and "winey" fruit notes like dark cherry and fig.

Heritage: The region is a frequent winner of the Cup of Excellence (COE), with multiple farms regularly placing in the top 10 national rankings.