The origin of Salvadoran coffee beans introduce the flavor of Salvadoran coffee beans

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El Salvador coffee beans

Salvadoran coffee

The coffee from El Salvador, bordering Guatemala and Honduras, is mellow, but relatively moderate in taste and acidity.

Altitude: 1200-1500 m above sea level

Arabica varieties: bourbon, Pacas, Pacamara, Caturra, Catuai, Catisic

Harvest season: October-March

Treatment and processing: washing and drying

Aroma: sweet (fruity), floral, spices

Taste: sweet (honey), citrus (orange), chocolate

Body: round

Acidity: bright, sour and sweet

Description of Salvadoran flavor

These are reliable coffees, but most of them are ordinary, and they tend to be softer and less acidic than typical Central American coffee. This is different. Some coffees show bright acidity. However, the usually mild acidity and the balance and honey sweetness of the coffee make Salvadoran coffee a good choice for blended coffee, making it smoother.

The cup test notes vary from region to region, depending on the processing method used and the growth of the variety. Popular areas include:

Alotepec Metapan: medium acidity, rich taste

El Balsamo Quezaltepec: mellow full thickness, rich taste, moderate acidity

Tecapa Chinameca: good alcohol thickness, high flavor and aroma, medium acidity

Cacahuatique: high acidity, high aroma, medium mellow thickness and mild taste

Chicontepec: mellow taste, moderate acidity, mellow thickness and mild aroma

Apaneca Ilamatepec: alcohol with high thickness, high acidity, taste and flavor

Review of Salvadoran Coffee

Exceptions to ordinary coffee in El Salvador include high-quality beans from bourbon and Pacamara coffee varieties, both of which are known for their mild, pleasant and lively, complex flavors and aromas.

The highest grade of Salvadoran coffee is strictly grown (SHG), 1200 meters above sea level. Coffee growing between 900m and 1200 m is classified as high growth coffee, while coffee below 900m is classified as central standard coffee. The altitude of these coffees slows them down, giving them more time to absorb nutrients and develop the best taste.

Varieties of PACAMARA and PACAS coffee plants in El Salvador

Pacamara is a hybrid of Pacas and Maragojipe. Pacamara was first cultivated in El Salvador in 1958 and is believed to be used to produce typical varieties with larger coffee beans. The coffee variety Pacas, discovered in El Salvador in 1949, is a natural variation of bourbon and Keturah.

Geisha coffee varieties have recently been introduced to El Salvador and are likely to enter the coffee market in the next few years.