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El Salvador is the smallest country in Central America. Because of its two parallel mountains, El Salvador is blessed with volcanic soils rich in minerals, and this unique geographical environment makes it suitable for coffee cultivation.
El Salvador coffee has five major production areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range), mostly distributed in volcanic ash covered mountain slopes or plateau areas at an altitude of 1,200 meters. October to February of the following year is the coffee harvest season. The coffee beans produced are Arabica varieties, mainly Bourbon and Pacas. There are three levels of altitude: SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard).
Coffee plantations are located in the most fertile areas of hilly and volcanic slopes. Salvadoran coffee has a unique flavor due to its special planting soil, which tastes mellow, sweet and sour, rich aroma and charming tonality. Coffee beans belong to large beans, with sweet taste and excellent flavor. El Salvador is also an important producer of organic coffee.
It is worth mentioning that El Salvador produces a hot spring coffee, named after the use of hot spring water for washing treatment, its special and soft sour and sweet fragrance is very attractive, because the low yield makes the unit price quite high, it is very characteristic coffee.
