Chichontepec

The Chichontepec

region, also known as the San Vicente region, is recognized as one of El Salvador's newest official coffee territories. It has rapidly transitioned from a traditional producer to a specialty-focused hub, gaining international acclaim for its high-quality micro-lots in 2025. 

1. Geography and Terroir

Location: Situated in central El Salvador, spanning the departments of San Vicente and La Paz.

Volcanic Influence: Dominated by the San Vicente Volcano (Chichontepec), which rises to 2,130 meters. The region is defined by its steep volcanic slopes and highly mineral-rich soil.

Altitude: Coffee is cultivated at elevations typically ranging from 1,200 to 2,000 meters above sea level (MASL), providing the cool temperatures necessary for slow cherry maturation.

Climate: The volcano acts as a natural barrier, protecting coffee plants from excessive sunlight and direct sea breezes that could damage sensitive leaves. 

2. Production and Scale

Output: Represents approximately 4.6% to 5% of the national coffee-growing area.

Acreage: Encompasses roughly 6,075 hectares of coffee plantations.

Producer Profile: Characterized by a growing number of notable estates and specialty-focused farms, such as Finca El Carmen, which manages plantations at high altitudes (1,500–1,700 MASL).

Emerging Market: While traditionally a lower-volume region compared to the west, it has become a "region to watch" in 2025 due to its success in generating high-scoring specialty micro-lots. 

3. Varietal Profile

Bourbon: The primary variety, accounting for roughly 72% of the region's production.

Pacas: A significant secondary variety (approx. 7.4%) that thrives in the volcanic terrain.

Pacamara: Increasingly used for high-end specialty lots due to its ability to express complex flavors at the region's higher altitudes.

Others: A mixture of Bourbon, Pacas, and modern hybrids make up the remaining 21% of the area. 

4. Flavor and Processing

Classic Profile: Celebrated for its bright, "juicy" character and high flavor intensity. Key notes in 2025 include:

Sweetness: Honey, sugar cane, and caramel.

Fruit/Floral: Stone fruits (apricot, peach) and elegant floral undertones.

Structure: Medium body with a clean, sweet aftertaste.

Processing Trends:

Washed: The traditional method, producing a clean and bright profile.

Honey and Natural: Increasingly popular for enhancing the region's natural "honey-like" sweetness and creating deeper fruit complexity.

Experimental: In 2025, some producers have adopted natural anaerobic fermentation (up to 60 hours) to develop descriptors like white grapes and yellow apple.