El Salvador
El Salvador is the home of Pacamara, known for its sweet, clean flavor profiles with rich caramel notes.
Big Flavor from a Small Country
El Salvador is the smallest country in Central America, yet its coffee quality is outstanding. More than twenty volcanoes provide rich soils, the climate is favorable, and homegrown varieties like Pacas and Pacamara give El Salvador a firm place in specialty coffee.
Ups and Downs
In the first half of the 20th century, coffee made up most of El Salvador's exports and drove its economy. The civil war of the 1980s devastated the industry, leaving many farms abandoned and production far lower. Yet because farms long lacked money to replant, many kept their old Bourbon trees rather than switching to high-yield varieties — which became an advantage for Salvadoran specialty coffee.
Homegrown Varieties
- Pacas: a dwarf Bourbon mutation discovered in 1949 on a farm owned by the Pacas family — higher yielding and sweet
- Pacamara: bred from 1958 by the Salvadoran Coffee Research Institute (ISIC) by crossing Pacas with Maragogype. It has huge beans and complex cups with florals, tropical fruit and a distinctive herbal note
Major Growing Regions
Santa Ana Volcano
In the west, one of the most important regions; volcanic soils rich in minerals produce sweet, chocolatey cups.
Apaneca-Ilamatepec
A high western mountain range and the largest producing region, home to many Cup of Excellence winning farms and the most complex cups.
Chalatenango
In the north near Honduras, high and cool, with rapidly improving quality.
Other Regions
Tecapa-Chinameca, Bálsamo and Cacahuatique each have their own volcanic and mountain terroir.
Processing Methods
- Washed: the dominant method
- Honey: increasingly common, adding sweetness
- Natural: specialty natural Pacamaras are common in competitions
Flavor Profile
- Caramel and toffee sweetness
- Gentle citrus acidity
- Chocolate
- A creamy texture
- Clean and balanced
Brewing Tips
Salvadoran Bourbon and Pacas suit medium-light to medium roasts; for pour-over, use 91–93°C water to balance caramel and citrus. Pacamara's large beans need slight adjustments in both roasting and grinding. The harvest runs roughly from November to March.