Coffee was first produced commercially in El Salvador in 1850s. It soon became a favorite crop, with tax break for producers. Coffee production become an important part of the economy and the Country’s main export, and by 1880 El Salvador was the fourth-largest producer of coffee in the world, producing more than twice as much as it does today.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: San Salvador
Population: 7’000’000
Annual Production: 650’000 60kg Bags
Land under Coffee: 165’000 Hectares
Harvest: October – March
Coffee Varieties: Bourbon, Pacas, Pacamara
Tasting Profile: Well balanced – Sweet – Soft Acidity
Growing Altitude: Central Standard / High Grown / Strictly High Grown
(500 m – 2150 m / 1600 ft – 7100 ft)
Processing Method: Wet (Washed)