Origin History
The Salvadoran Civil War (1979-1992) temporarily dampened international interest, but with peace restored, the coffee sector has been steadily recovering. Nicknamed "Pulgarcito" (little thumb), El Salvador may be small, but it is home to some of the finest coffee farms in Latin America. The country's Bourbon coffee is especially prized for its remarkable sweetness, complexity and vibrant acidity.
Around 95% of El Salvador’s coffee is grown on farms smaller than 20 hectares, with the same proportion being cultivated under shade, preserving the country’s rich biodiversity. Micro-lots have grown in popularity and the traceability of beans to individual farms makes Salvadoran coffee increasingly appealing to international buyers. The harvest season runs from December to March, with peak production occurring in January.
Present Day
El Salvador is set for a busy year ahead, with its coffee harvest expected to surpass 560,000 bags. Despite facing numerous challenges, the country has managed to maintain a strong coffee industry, distinguishing itself from other Central American nations. Coffee was first introduced in the 1850s as a replacement for the fading indigo crop.
While production has declined since the late 1800s, coffee has nonetheless played a crucial role in funding the nation’s infrastructure, including roads, railways and ports, which have in turn bolstered both exports and quality. The country’s fertile soil, coupled with its breathtaking landscapes, provides the perfect conditions for cultivating high-quality beans.
Coffee Arabica
Bourboun
Bourbon is a mutation of Arabica discovered on Réunion Island (formerly Bourbon Island) in the 1700s. It produces round, well-balanced beans with a higher concentration of lipids and sugars, which contribute to its smooth, sweet flavour. Bourbon trees grow at moderate altitudes (900-1,500 metres) and its high-quality beans have a more consistent size and shape compared to other Arabicas. Bourbon is particularly susceptible to pests and diseases, which makes it a less reliable producer but highly sought after by coffee connoisseurs. Bourbon is the foundation of many high-end varietals in South America, such as SL28 and Typica.
Coffee Arabica
Pacas
Pacas is a natural mutation of the Bourbon variety, discovered in El Salvador in the 1940s. Noted for its compact growth, it’s easier to manage and harvest than Bourbon. Grown at altitudes of 1,200 to 1,500 meters, Pacas is resilient, pest-resistant, and produces smooth, balanced flavors with mild acidity and notes of red fruit, chocolate, and caramel. Its medium-bodied cup has a sweet finish. Popular in Central America, it combines Bourbon's desirable traits with a more manageable growth habit, making it a solid choice for both quality and yield in specialty coffee.
Coffee Arabica
SL28
Both SL28 and SL34 were developed in Kenya in the 1930s and are offspring of a hybrid between Bourbon and a local variety. These varietals are famous for their bright acidity and complex fruit flavours, particularly berries, citrus and tropical fruits. SL28 tends to have a juicier, wine-like profile, while SL34 is slightly more citrus-forward. They are highly susceptible to coffee diseases like coffee berry disease and leaf rust, but they offer unparalleled flavour complexity when grown in optimal conditions, typically at altitudes above 1,500 metres. The beans have a higher water content, contributing to their vibrant and juicy cup profiles.
Coffee Arabica
Geisha
Geisha (or Gesha) originated in Ethiopia and was first cultivated in Panama in the 1960s. It is one of the rarest and most expensive coffee varietals, prized for its incredibly delicate, floral profile and complex flavours. Geisha’s low-caffeine content (about 1.2%) and high sugar concentration allow for intense sweetness and fruit-forward notes. It requires specific growing conditions, thriving at high altitudes between 1,500 to 2,000 metres. The bean’s elongated shape and large size are also distinctive. Geisha is highly sensitive to environmental changes, which can lead to variations in its flavour profile even within the same growing region.
