El Salvador Coffee Greens
The main coffee varieties grown in El Salvador are Bourbon, Pacas, and Pacamara. Around 60% of the country’s production is Bourbon, making it one of the few places in the world where this variety has been preserved in a nearly pure form. It is known for a clean, bright, and sweet profile with pronounced citrus notes. Pacas offers a rounded body, gentle acidity, and floral and spicy notes. Farmers in El Salvador use almost all processing methods, including washed, honey, and natural. Coffee greens in El Salvador are grown across six mountainous coffee regions.
Assortment of the Green Coffee from El Salvador
Alotepec, Metapan
The Cordilleras, including the departments of Santa Ana and Chalatenango, are located in the northwest of the country. Their total area is around 2,870 hectares, accounting for approximately 1.3% of the country’s total area. Elevations in this region range from 1,000 to 2,000 meters above sea level.
The most common varieties grown here are Pacas, Bourbon, Pacamara, Catimor, Catuai, Caturra, and Cuscatleco. The region has reached a high level of production and is known for its quality coffee..
El Bálsamo, Quezaltepeque
The Cordilleras, which include the departments of La Libertad, San Salvador, and parts of Sonsonate, cover approximately 25% of the country’s total area. Elevations in this region range from 500 to 1,960 meters above sea level. This region can be divided into two subregions: Cordillera del Bálsamo and the San Salvador–Quezaltepeque Volcano. Coffee greens from this area are known for their balanced, creamy body and a flavor profile reminiscent of vanilla, with bright acidity that gives the cup a velvety character.
Apaneca, Ilamatepec
This is a key coffee region of El Salvador, defined by its high-altitude volcanic terroir, the historical dominance of Bourbon and Pacas, and a consistent quality that shapes the country’s reputation in the specialty market. The region is located in the western part of the country and covers a volcanic chain that includes Ilamatepec (Santa Ana) — the highest point in El Salvador — as well as the Izalco and Apaneca volcanoes. Elevations range from approximately 1,200 to 2,365 meters above sea level. Soils are young, volcanic, and rich in minerals. The climate features cool nights, stable daytime temperatures, and clearly defined rainy seasons. All of this contributes to slow cherry maturation, dense coffee greens, and high aromatic concentration.
Chichontepec
The San Vicente Volcano (also known as Chichontepec) is located in the municipalities of Guadalupe and Tepetitán in the San Vicente department, with another part extending into the municipalities of Zacatecoluca and San Juan Nonualco in the La Paz department. Cultivated areas account for approximately 5% of the country’s total area. Elevations in this region range from 500 to 1,000 meters above sea level. Coffee from this region is distinguished by its intense orange blossom aroma and delicate notes of chocolate.
Tecapa, Chinameca
The Cordilleras, including the cities of Usulután and San Miguel, stretch across the eastern part of the country and account for about 12% of the cultivated area. This mountain range is a notable tourist attraction and is also known as La Esmeralda de América. It is home to the “Lagoon of Joy,” surrounded by geysers and hot springs. Elevations in this region range from 500 to 1,000 meters above sea level. There are around 3,000 small producers working in this area.
Cacahuatique
The Cordilleras, which include the departments of San Miguel and Morazán, are located in the northeastern part of the country. Elevations in this region range from 500 to 1,663 meters above sea level. Coffee from this region is known for its highly aromatic, soft body and medium acidity, with a well-balanced interplay of lemon and malic acids, and a long, sweet aftertaste.
