El Salvador began producing coffee for domestic use in the early part of the 19th century.  By mid-century it became readily evident that coffee was a driving force behind the economy so that exports of coffee eventually accounted for 50% of the nations exports.  Following the civil war in the 1980’s, coffee production and export slowed from El Salvador so that the industry is slowly recovering.

With altitudes ranging from 500 to 2,300 meters and a rich history of coffee production, offerings from El Salvador have a consistent flavor profile that is described as “characteristic”; making this coffee easy to identify.  Mildly acidic, mild bodied and strongly sweet, El Salvador coffees are a treat in the morning.

Region: El Salvador

Altitude: 1,100 – 2,000 meters

Varietals: Maragogype