COFFEE FROM

El Salvador

Typically, coffees from El Salvador were well balanced with good sweetness and balanced acidity. However coffee producers that grow interesting varietals have managed to create very complex and characterful coffees. Discover more about El Salvador's history, processing methods and flavour profiles in our El Salvador coffee guide.

Overview

El Salvador's coffee industry, pivotal to its economy, began flourishing in the 1800s, overtaking indigo as the primary export. Despite historical challenges, including exploitation of small farmers and economic fluctuations, El Salvador emerged as an advanced coffee producer with modern processing methods, significantly aiding its development.

Processing Methods

El Salvador produces a range of processing methods from clean-washed coffees to honey and natural-processed coffees. This very much depends on region, producer and demand from customers.

More and more producers focus on natural processing, particularly with single varietals for micro-lots, and experiment with techniques like carbonic maceration and anaerobic fermentation for unique flavours. The country's ideal coffee-growing conditions - hot climate, high altitude, and rich soil - contribute significantly.

Flavour Profiles

The flavour profile of El Salvador specialty coffee is typically gentle and well-balanced but very much depends on varietal and processing method. Characterised by sweet and subtle acidity, but recent research and experimentation has increased the diversity of flavour profiles.

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