El Salvador

• Coffee first cultivated in El Salvador in the early 19th century moving into commercial cultivation in the mid 1800s
• 95% shade grown
• Main growing regions are Apeneca-Ilamatepec, Central Belt, Chinchontepec / San Vicente, Cacahutique and Tecap-Chinchontepec
• Predominant varietals include Bourbon, Tekisic or Salvadoran Bourbon, Pacas (a natural mutation of Bourbon & Caturra discovered in El Salvador) and Pacamara (Pacas and Maragojipe crossed to produce a large bean with outstanding cup quality)
• Harvest October-March
• Majority washed and sun dried
• Coffees tend to have good body – with the flavour and acidity depending on the growing conditions

Cup of Excellence Programme