From Farming to Brewing: A Journey of Excellence.
El Salvador coffee holds a prominent place in the world of specialty coffees. With dense volcanic soils and high-altitude mountain ranges perfect for farming—Salvadoran coffee has carved its name into the global coffee map.
But what makes Salvadoran coffee so exceptional? The answer is primarily found in the several types of coffee beans produced over its rich mountains.
El Salvador grows a unique lineup of Arabica coffee beans, from the traditional Bourbon to the celebrated Pacamara.
These coffee bean varieties have unique flavor profiles and growth characteristics—they have helped define the country’s reputation for high-quality and specialty-grade coffee.
SEE ALSO: Exploring El Salvador Culture: Embracing Vibrant Customs and Traditions with Warm-hearted People
El Salvador Coffee Heritage: Built on Arabica Beans
El Salvador coffee farmers mainly grow Arabica coffee beans, which are prized for their complexity, sweetness, and smooth body.
The coffee varietals grown in this small country are not only suited to the climate and volcanic terrain, but many have also originated or been developed in El Salvador, giving the country a deep-rooted identity in coffee innovation.
| Variety | Flavor Notes | Body | Acidity |
|---|---|---|---|
| Bourbon | Chocolate, caramel, citrus, red fruits | Medium | Bright and smooth |
| Pacas | Sweet, clean, mild fruit and floral | Medium | Balanced |
| Pacamara | Floral, fruity, herbal, spicy, creamy | Full | Complex and lively |
| Typica | Clean, delicate, citrus or floral | Light-Medium | Bright |
| Caturra | Nutty, sweet, straightforward | Medium | Mild |
| Catuaí | Nutty, sweet, straightforward | Medium | Mild |
| SL28 | Blackcurrant, tropical fruit, tea-like | Silky | Bright and juicy |
1. Bourbon: The Cornerstone of Salvadoran Coffee
Bourbon is probably the most iconic coffee variety in El Salvador and the cornerstone of the country’s coffee industry. Salvadoran farmers have been growing this coffee type since the 19th century.
Introduced initially from the island of Bourbon (now Réunion), the Bourbon variety is cherished for its sweet, balanced cup profile and smooth body.
Bourbon coffee beans often have chocolate, caramel, red fruits, and citrus flavors, which is why it’s a favorite among specialty coffee buyers worldwide.
Bourbon coffee beans thrive in high-altitude areas, particularly in regions like Chalatenango and Apaneca-Ilamatepec. But, the trees don’t produce much and are prone to diseases like leaf rust.
Since Bourbon trees don’t produce much, many farmers have started experimenting with more resilient coffee hybrids. Still, Salvadoran farmers keep growing Bourbon coffee because of its unmatched quality.
2. Pacas Coffee: A Salvadoran Discovery
The Pacas coffee bean variety is a natural mutation of Bourbon and was first discovered in El Salvador in the 1940s—Pacas is a source of national pride.
This dwarf variety is characterized by shorter trees, making it easier to manage and harvest—particularly on steep slopes.
Pacas beans offer a product similar to Bourbon: sweet, clean, and smooth with bright acidity.
Pacas’ small size and ability to adapt have made it a favorite among Salvadoran coffee farmers, especially those focused on sustainable and shade-grown farming.
This type of coffee is cultivated in five of the six growing regions in El Salvador.
3. Pacamara: A Salvadoran Signature Hybrid
Many coffee experts state that one of El Salvador’s most significant contributions to the coffee world is Pacamara—a hybrid of Pacas and Maragogipe.
Developed by the Salvadoran Institute for Coffee Research (ISIC), Pacamara is known for its large bean size and intensely complex flavor profile.
Pacamara can deliver a striking range of flavors—floral, spicy, fruity, or herbal—often with a silky or creamy mouthfeel.
Pacamara is a variety that has wowed judges at numerous Cup of Excellence competitions and is widely sought after by roasters and baristas globally.
However, Pacamara is challenging to grow—it is susceptible to pests. Farmers must carefully handle Pacamara plants to bring out this coffee’s full potential. But when they do it right, it produces an extraordinary coffee.
SEE ALSO: El Salvador’s Pacamara Coffee Day: Exploring the Rich Heritage of Pacamara Coffee
4. Typica: The Ancestor Variety
Typica is one of the oldest Arabica types of coffee beans grown in El Salvador, but it can be hard to find these days. This coffee is related to Bourbon and is known for its clean, delicate flavor and smooth acidity.
Typica easily gets hit by diseases, so many farms have switched it out for more resistant coffee varieties. However, some heritage farms still keep small plots of Typica around for its history and unique flavor.
5. Caturra Coffee
Caturra coffee is a natural mutation of the Bourbon variety from Brazil; this coffee thrives in the country’s high-altitude volcanic soils.
Caturra is known for its balanced profile; it offers bright acidity, a medium body, citrus notes, caramel, and floral undertones.
Farmers carefully cultivate Caturra at elevations between 1,200–1,800 meters, where cooler climates enhance bean quality.
Caturra coffee plants are smaller, which makes it easier to cultivate more densely and harvest more efficiently, helping coffee farmers with sustainable and high-quality coffee production.
6. Catuaí Coffee
El Salvador’s Catuaí coffee, a hybrid of Mundo Novo and Caturra varieties, is cultivated in the country’s fertile highlands.
Developed in Brazil in the 1950s, Catuaí thrives in El Salvador’s volcanic soils and elevations between 1,200 and 1,700 meters.
It produces a bright, clean cup with a medium body and notes of tropical fruit, citrus, and mild sweetness.
Farmers favor its compact, high-yielding plants for their resilience and suitability for intensive, quality-driven cultivation.
7. SL28 Coffee
In recent years, innovative farmers in regions like Chalatenango have started experimenting with exotic varieties such as SL28 and SL34, originally from Kenya.
These cultivars are known for their bright acidity and complex flavor layers—notes of blackcurrant, tropical fruits, and tea-like bodies.
These experimental coffee beans are still rare in El Salvador. Still, they’re starting to catch attention in the specialty coffee world. SL28 Coffee beans could be the next big thing for Salvadoran coffee.
Salvadoran Coffee Flavors
Thanks to its wide variety of cultivars and diverse growing regions, El Salvador offers a rich palette of flavors. Coffees here range from sweet and chocolatey to floral and fruit-forward.
The interplay of variety, altitude, soil type, and processing methods—such as washed, natural, or honey—adds even more complexity to the final product.
| Variety | Flavor Notes | Body | Acidity |
|---|---|---|---|
| Bourbon | Chocolate, caramel, citrus, red fruits | Medium | Bright and smooth |
| Pacas | Sweet, clean, mild fruit and floral | Medium | Balanced |
| Pacamara | Floral, fruity, herbal, spicy, creamy | Full | Complex and lively |
| Typica | Clean, delicate, citrus or floral | Light-Medium | Bright |
| Caturra | Nutty, sweet, straightforward | Medium | Mild |
| Catuaí | Nutty, sweet, straightforward | Medium | Mild |
| SL28 | Blackcurrant, tropical fruit, tea-like | Silky | Bright and juicy |
El Salvador Coffee Quality: Small Country, Big Flavor
Despite its small size, El Salvador boasts a robust coffee industry. Grown in rich volcanic soil and high-altitude regions, Salvadoran coffee is known for its exceptional quality, vibrant flavors, and smooth balance.
Coffee lovers worldwide praise Salvadoran coffee beans for their chocolate, citrus, red fruit, and floral flavors.
Varieties like Bourbon, Pacamara, and Pacas consistently win awards and perform well in the specialty market.
Despite challenges like leaf rust and climate change, Salvadoran farmers continue to focus on quality over quantity—growing small lots, experimenting with processing methods, and preserving heirloom varieties.
Coffee-Producing Regions
The coffee-producing areas in El Salvador are divided into six regions: the Apaneca-Ilamatepec, Bálsamo-Quezaltepeque, Tecapa-Chinameca, Cacahuatique, Chalatenango, and the Alotepeque-Metapán region.
| Region | Altitude | Common Varieties | Flavor Notes |
|---|---|---|---|
| Apaneca-Ilamatepec | 1,200–1,800m+ | Bourbon, Pacamara, Pacas | Citrus, floral, chocolate |
| Alotepeque-Metapán | 1,300–1,700m | Bourbon, Pacas | Sweet, clean, mild fruit |
| El Bálsamo-Quezaltepec | 1,000–1,500m | Bourbon, Pacas | Nutty, sweet, smooth |
| Tecapa-Chinameca | 1,200–1,800m | Bourbon, Pacas, Pacamara | Chocolatey, syrupy, mild acidity |
| Cacahuatique | 1,200–1,600m | Bourbon, Pacas | Fruity, sweet, smooth finish |
| Chalatenango | 1,300–2,000m+ | Pacamara, Bourbon, SL28 | Bright, floral, tropical fruit notes |
Apaneca-Ilamatepec
The Apaneca-Ilamatepec area is El Salvador’s most renowned coffee region, with rich volcanic soil and high altitudes. This area produces complex, balanced coffees with bright acidity. Known for Bourbon and Pacamara varieties.
The Apaneca Ilamatepec mountain range is located in the western part of the country. It includes the departments of Santa Ana, Sonsonate, and Ahuachapan.
The coffee from this region is grown at altitudes above 1,200 meters above sea level.
El Bálsamo-Quezaltepec
The Balsamo Quetzaltepec mountain range includes the departments of La Libertad, San Salvador, and some municipalities of Sonsonate.
This region includes the San Salvador Volcano and its rich volcanic soils. The coffee from this region is grown at altitudes of 1,200 to 1,500 meters above sea level.
El Bálsamo-Quezaltepec’s coffee is smooth and sweet, often featuring nutty or chocolaty notes. Many traditional Bourbon farms thrive here, and the region contributes to local blends and specialty exports.
Tecapa-Chinameca
The Chinameca Tecapa mountain range is in the eastern part of the country; it includes the departments of Usulután and San Miguel—including the famous Chaparrastique Volcano.
Tecapa-Chinameca’s mountainous terrain and cooler temperatures make it a solid coffee-growing zone. This area’s coffee tends to be sweet, full-bodied, and smooth, with balanced acidity.
The region is known for growing Bourbon, Pacas, and Pacamara, with growing altitudes ranging from 1,200 to 1,800 meters.
Cacahuatique
This lesser-known region in Morazán offers excellent elevation and a unique microclimate. Farmers grow mostly Bourbon and Pacas, producing coffees with mild fruitiness and medium body.
Cacahuatique has gained attention for its cooperative-driven production and efforts to promote sustainable farming practices.
Chalatenango
Chalatenango has become a rising star in El Salvador’s specialty coffee scene. Its high-altitude farms produce standout Pacamara and Bourbon coffees with vibrant fruit notes and floral aromas.
Many farmers here operate small Fincas and micro-lots, contributing some of the country’s most exciting and award-winning coffees.
Alotepeque-Metapán
The Alotepec-Metapan mountain range includes the departments of Santa Ana and Chalatenango in the northwest part of the country; this region has cooler climates and diverse elevations.
While less known internationally, Alotepeque-Metapán grows high-quality Arabica varieties (Bourbon and Pacas), often used in regional blends.
Coffees from this area are typically clean, mild, and sweet, offering a smooth, approachable cup profile.
Coffee Farming in El Salvador: A Legacy of Pride
Coffee farming isn’t just a job in El Salvador—it’s a deep-rooted part of the country’s identity.
Since the 19th century, coffee has shaped communities, driven the economy, and influenced culture across generations.
For many Salvadorans, coffee represents family tradition and national pride. Farms passed down through generations are more than just land—they live stories of resilience and hard work.
Even today, coffee connects people to their roots. From handpicking cherries to crafting award-winning micro lots, farmers take pride in keeping this legacy alive.
Coffee in El Salvador is more than a crop—its history, culture, and pride are brewed into every cup.
SEE ALSO: The Coffee Route in El Salvador. Enjoy a cup of local coffee.
El Salvador Coffee: A Legacy Worth Savoring
El Salvador may be small, but its coffee varietal legacy is enormous. From heritage cultivars like Bourbon to innovative hybrids like Pacamara, the country’s coffee scene is rich in tradition and experimentation.
The dedication of Salvadoran farmers—many of whom operate on small family-owned fincas—ensures that every bean reflects not just the land but the culture and passion behind it.
Whether you’re a casual coffee lover or a seasoned specialty enthusiast, exploring the diverse coffee bean varieties from El Salvador is a journey worth taking—one sip at a time.
