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Although it is the smallest country in Central America, El Salvador is one of the most productive coffee exporters in the world.
- Since 1740 there is coffee in El Salvador.
- El Salvador is known to grow almost exclusively “original coffee” – Arabica Heirloom varieties.
- 68 % Arabica Bourbon and 30 % Arabica Pacas.
- But also Pacamara, a hybrid between Red Maragogype and Pacas – a masterpiece of the Genetics Department of the Salvadoran Institute for Coffee Research (ISIC) in 1958.
- On volcanic soil the coffee grows at heights of 1,200 m – 1,500 m,
- in the regions of Alotepec-Metapán, Apaneca-Ilamatepec, El Balsamo-Quetzaltepec, Cacahuatique, Chichontepec and Tecapa-Chinameca.
- Due to the perfect climate, the inhabitants cultivated their own coffee since the middle of the 18th century.
- The firm roots of coffee tradition mean that every plantation owner sees it as a duty to uphold this art through high production quality.
- By the way, El Salvador is one of only two countries in the world that have forbidden the application of certain agrochemicals nationwide and without exception.
- The beans give a wonderfully mild-aromatic coffee, which has a light body with a fine acidity.
- For this, he has a fresh intense aftertaste as well as a delicate touch of chocolate.
- The next Cup of Excellence will take place from 4-7 April 2017.
- Who would like to make a 7-day “Coffee Master Gold” training of the Berlin School of Coffee in El Salvador, should quickly grab his things, because on 16th January 2017 it starts!
- Unfortunately, El Salvador is also affected by the climate change and Roya (leaf rust) – here is a good report >>
☕ Traditional Preparation
- Boil 500 g of corn for about 30 min., then wash and drain.
- When the corn is dry, bake on a griddle.
- Roast the 250 g coffee beans as well until they are black.
- Then stir the coffee and corn and leave on the griddle for about 5 min.
- Ground all together with some cinnamon, depending on taste.
- Take 2 tbsp per cup water and boil. Sweeten it to your taste.
- Serve it hot with sweet bread.