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Fine coffee, high quality washed raw beans, El Salvador Ataisi Manor Pacamara.

Published: 2026-09-29 Author: World Gafei 👁 137 views

Last updated 2026-09-29 — Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand. On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and beautiful.

Coffee cultivation in El Salvador is mostly smallholder, with farmers following traditional methods: almost 100 per cent shade cultivation. The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee.

Generally speaking, Salvadoran coffee inherits the mild quality of Central American coffee, which is soft, slightly sour and has a good sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste.

Salvadoran coffee is graded according to the altitude at which it is grown, with the highest grade being SHG:

SHG: Strictly High Grown-1200 meters above;

HG: High Grown-900 meters above;

CS: Central Standard-600 meters above.