El Salvador Coffee: Growing Regions, Production, and Best Brands
Updated - Team Colipse
El Salvador coffee refers to Arabica coffee beans grown in the volcanic highlands of El Salvador. The most popular El Salvadoran coffee varieties, including Pacamara, Bourbon, Pacas, and Geisha. Coffee in El Salvador grows mainly in the western region, especially in Apaneca-Ilamatepec. El Salvador produces 561,000 60-kg coffee bags in 2024/2025 and ranks 21st globally in coffee production.
El Salvadoran coffee tastes sweet with notes of chocolate, caramel, and citrus. Some of the best El Salvador coffee beans are available on Amazon, Walmart, and specialty sites like beanoffire.com, topecacoffee.com, and intelligentsia.com. The best alternatives to El Salvadoran beans are South American coffees from Brazil, Panama, and Colombia.
What is El Salvador Coffee?
El Salvador coffee refers to coffee beans grown in the volcanic highlands of El Salvador, primarily in regions such as Santa Ana, Ahuachapán, and Chalatenango. El Salvador coffee consists mainly of Arabica (Coffea arabica), including Bourbon, Pacamara, and Pacas varieties. According to World Coffee Research, Bourbon and Pacas are El Salvador’s most popular coffee varieties, known for balanced sweetness, smooth body, and high cup quality grown in high-altitude regions.
El Salvador coffee beans are medium-sized with an oval shape and smooth texture. They typically display a uniform, dense structure and a light to medium brown color after roasting. Varietals such as Bourbon, Pacamara, and Pacas produce beans with a balanced aroma, mild acidity, and tasting notes of chocolate, honey, and cinnamon.
Coffee beans in El Salvador are grown on volcanic slopes rich in Andisols, a fertile soil formed from volcanic ash. Farmers plant Arabica varieties at altitudes between 1,000 and 2,000 meters, where cool temperatures and mineral-rich soil enhance flavor. Shade-grown methods protect biodiversity and improve bean quality.
El Salvador coffee is protected through a Denomination of Origin (DO) system. This protection certifies that coffee comes from a specific region, such as Apaneca-Ilamatepec, and possesses unique qualities tied to that area. The law safeguards regional names, certifies origin, and ensures consistent quality and marketing standards.
The coffee industry in El Salvador is regulated by the Consejo Salvadoreño del Café (CSC), or Salvadoran Coffee Council. This government institution oversees national coffee policy, conducts research, and promotes Salvadoran coffee domestically and internationally. The CSC ensures quality standards and supports economic development for coffee producers.
What is the History of El Salvador Coffee?
The history of coffee in El Salvador began with the Coffee Revolution in the late 19th century. During the Coffee Revolution, coffee became El Salvador’s dominant export crop. Coffee earned the title “king” in El Salvador for its central role in the national economy. The rise of coffee reshaped El Salvador’s economy and social structure.
President Rafael Zaldívar authorized the sale of Indigenous communal lands. The land sales enabled large-scale coffee cultivation in El Salvador. The Coffee Barons, known as “Las Catorce Familias,” emerged as a powerful elite. “Las Catorce Familias” controlled most of El Salvador’s wealth and land. Their dominance defined El Salvador’s political and economic system for decades.
In 1932, unrest among coffee workers led to a peasant revolt. Dictator Maximiliano Hernández Martínez ordered La Matanza to suppress the revolt. La Matanza resulted in a massacre of thousands of peasants.
The Salvadoran Civil War from 1979 to 1992 severely damaged the coffee industry. During the war, many farms were abandoned and infrastructure collapsed. The 1980 nationalization period led to the creation of INMECAFE, a government institute that controlled all coffee exports.
The nationalization expropriated coffee farms over 500 hectares. Land reform redistributed large estates in the 1980s. The reforms destabilized national coffee production.
Is El Salvador Known for Coffee?
Yes, El Salvador is known for producing high-quality coffee. The Apaneca-Ilamatepec region is one of El Salvador’s most famous coffee-growing areas. The region has been designated as a UNESCO Biosphere Reserve. Farms such as Finca Kilimanjaro and Finca El Manzano produce award-winning coffee varieties. These farms also cultivate experimental coffee varieties.
A 2021 study published in International Journal of Food Science and Technology by Fosca Vezzulli showed El Salvadoran specialty coffees stood out for their balanced sweetness, clean acidity, and tropical complexity. When roasted to a medium level, El Salvadoran coffees produced high-scoring espresso profiles, performed on par with Guatemalan Geisha, and outperformed Brazilian and Dominican samples in sensory evaluation.
El Salvador is famous for its shade-grown Bourbon Arabica coffee. Shade-grown coffee in El Salvador covers about 39,500 hectares within the Apaneca-Llamatepec Biosphere Reserve, according to UNESCO. These coffee plantations connect nine protected core zones, allowing wildlife movement and supporting the Mesoamerican Biological Corridor. The region produces certified traditional, gourmet, and organic coffee while promoting sustainable agriculture and biodiversity.
What are the Most Popular El Salvadoran Coffee Beans?
The most popular El Salvadoran coffee varieties, including Pacamara, Bourbon, Pacas, Geisha, Tekisic, Cuscatleco, Catuaí, and Maragogipe, refer to high-quality Arabica beans cultivated across El Salvador’s volcanic regions. El Salvadoran coffee broadly refers to coffee beans grown in El Salvador, primarily of the Coffea arabica species. Other notable cultivars include Catimor, Catisic, Bernardina, and Typica. A detailed list of ten well-known El Salvadoran coffee types follows below.
- Pacamara
- Bourbon
- Pacas
- Geisha
- Tekisic
- Cuscatleco
- Catisic
- Bernardina
1. Pacamara
Pacamara coffee is an Arabica hybrid varietal developed in El Salvador by the Salvadoran Institute for Coffee Research (ISIC) in 1958. It was created by crossing the Pacas and Maragogipe varieties. Pacamara coffee beans reach exceptionally large sizes, with many lots showing screen sizes of 17 and above. Specialty lots often reach sizes between 19 and 25. Pacamara beans deliver bright, complex acidity and floral citrus flavors. Pacamara coffees often score 86–92 on SCA scales, showing stone fruit and chocolate notes. Pacamara performs best at elevations above 1,000 meters, with optimal results between 1,300 and 1,800 meters.
2. Bourbon
Bourbon coffee refers to a classic heirloom varietal valued for sweetness, bright acidity, and a balanced body. Bourbon coffee was introduced to El Salvador in the 19th century. The Bourbon varietal now anchors national coffee production in El Salvador. The International Coffee Organization (ICO) reported that over 60% of El Salvador’s Arabica acreage is dedicated to the Bourbon variety. Bourbon coffee is grown in volcanic soil. The varietal yields rich coffee with chocolate, caramel, and fruit notes.
3. Pacas
Pacas coffee is a high-quality Arabica variety discovered in 1949 on a farm owned by the Pacas family. The farm is located in the Santa Ana region of El Salvador. Pacas coffee originated from a Bourbon mutation. According to World Coffee Research, Pacas accounts for 25% of El Salvador’s total coffee production. The coffee grows best at 1,200–1,800 meters, produces a balanced cup with medium body, shows bright acidity, and features caramel, citrus, and floral notes.
4. Geisha
Geisha coffee is an expensive and rare coffee varietal. Geisha coffee originated in Ethiopia’s Gori Gesha forest and reached El Salvador in 1953. It is best known for its delicate floral aroma with complex tropical fruit notes. The most famous farms in El Salvador for Geisha coffee are Finca La Cumbre and Villa España. Finca La Cumbre is managed by Emilio Lopez and Jose Roberto Santamaría and grows Geisha coffee at high altitudes. Villa España is managed by the Mena family and offers a floral and complex Geisha profile.
5. Tekisic
Tekisic is an improved Bourbon coffee variety developed in El Salvador by the Salvadoran Institute of Coffee Research (ISIC). The development of Tekisic involved nearly 30 years of individual plant selection starting in 1949. The Tekisic variety was officially released in 1977. According to a 2019 study by Pablo Fernandez-Kolb from the International Center for Tropical Agriculture, Tekisic accounts for roughly 68% of all coffee plants in El Salvador. Tekisic coffee offers high cup quality but low yields and high susceptibility to pests and coffee leaf rust.
6. Cuscatleco
Cuscatleco coffee (T5296) was developed in El Salvador by Fundación Salvadoreña para Investigaciones del Café (PROCAFÉ). The variety originates from the population labeled T5296, a Sarchimor-type lineage derived from Timor Hybrid × Villa Sarchí. Cuscatleco was developed as a pedigree selection within Central America. The Cuscatleco variety shows improved resistance to coffee leaf rust compared to older cultivars. Cuscatleco is adapted to medium-altitude growing conditions. The variety demonstrates better agronomic qualities than many older Salvadoran cultivars.
7. Catisic
Catisic coffee is a varietal developed in El Salvador in 1977 by PROMECAFE through pedigree selection. Catisic coffee originated as a cross between Timor Hybrid 832/1 and Caturra. Catisic coffee represents an important part of Salvadoran coffee breeding programs. The Catisic variety was created to improve disease resistance in coffee plants and to enhance adaptability for cultivation in regions such as El Salvador.
8. Bernardina
Bernardina coffee is a unique coffee variety discovered in El Salvador. The variety was discovered by farm manager Ruperto Bernardina Meche on Finca Los Bellotos. The discovery of Bernardina occurred around 2008, when distinct coffee trees were first noticed. Genetic testing confirmed that Bernardina shares about 70% of its DNA with Geisha coffee. Bernardina gained international recognition after placing third in the 2019 Cup of Excellence El Salvador competition. Multiple specialty roasters, including Cloud City Coffee Roasting, Mundos Roasting and Co., and Frothy Monkey, have featured Bernardina in limited releases.
Where is Coffee Grown in El Salvador?
Coffee in El Salvador grows primarily in the western region, with the Apaneca-Ilamatepec region producing the most. The Apaneca-Ilamatepec region features a volcanic mountain range with active volcanoes like Ilamatepec and Cerro Verde. Apaneca-Ilamatepec mountain produces over half of El Salvador's coffee and includes western regions like Santa Ana, Ahuachapán, Sonsonate, and Juayúa. Coffee is also cultivated in Chalatenango in the north and Ahuachapán in the west and northwest of El Salvador.
Most Salvadoran coffee is produced in high-altitude zones. These zones have specific microclimates with cool temperatures, volcanic soils, and varying altitudes ranging from approximately 1,070 to 1,800 meters above sea level. Farms like Finca Kilimanjaro, located in the Apaneca-Ilamatepec region, are famous for their high-altitude conditions and for producing exceptional, competition-winning coffees, including Cup of Excellence (COE) lots.
What are the Coffee Growing Regions in El Salvador?
Coffee growing regions in El Salvador, including Apaneca-Ilamatepec, Alotepec-Metapán, El Bálsamo-Quezaltepec, Tecapa-Chinameca, Cacahuatique, and Chichontepec refers to officially designated mountain ranges recognized by the Consejo Salvadoreño del Café. Each region has unique elevation, climate, and soil ideal for cultivating high-quality coffee. The six top coffee producing regions in El Salvador are listed below.
- Apaneca-Ilamatepec
- Alotepec-Metapán
- El Bálsamo-Quezaltepec
- Tecapa-Chinameca
- Cacahuatique
- Chichontepec
1. Apaneca-Ilamatepec
The Apaneca-Ilamatepec region is a volcanic mountain range in western El Salvador. The region extends across the departments of Ahuachapán, Sonsonate, and Santa Ana. The Apaneca-Ilamatepec mountain range is El Salvador’s largest coffee-growing area. The region produces approximately 60–65% of El Salvador’s total coffee output, according to regional analyses and agricultural surveys by FUNDE and UNESCO. Apaneca-Ilamatepec has 70,000 hectares of coffee plantations and 37 coffee-growing districts. Finca Montes Urales is one of the most well-known coffee estates located near Apaneca in the Ahuachapán department.
2. Alotepec-Metapán
Alotepec-Metapán is a mountainous coffee growing region in El Salvador. The region is located in the northwest of El Salvador near the Metapán mountain range. Alotepec-Metapán hosts many small coffee farms. The average size of coffee farms in Alotepec-Metapán is about 1.5 hectares. Popular coffee estates in the region include La Laguna Farm and Finca El Limo, which produce high-quality Pacamara coffee. In the 2024 Cup of Excellence pre-selection, 18% of submitted coffee samples came from Alotepec-Metapán.
3. El Bálsamo-Quezaltepec
El Bálsamo-Quezaltepec is a mountainous coffee growing region in El Salvador named after native balsam trees and the Quetazlcotián people. El Bálsamo–Quezaltepec sits in the Cordillera del Bálsamo mountain range and produces 24% of El Salvador’s national coffee through its Central zone, according to 2014 study by Fundación Nacional para el Desarrollo (FUNDE). Coffee in El Bálsamo-Quezaltepec thrives on mineral-rich volcanic slopes between 500 and 1,800 meters and grows under the shade of balsam trees. El Bálsamo-Quezaltepec hosts several coffee farms including Finca San Luis, San Pedro, San Jose Buena Vista, and La Trinidad. The primary coffee varieties grown in the region are Bourbon and Pacas.
4. Tecapa-Chinameca
Tecapa-Chinameca is a mountainous coffee-growing region in the eastern part of El Salvador. Tecapa-Chinameca represents about 12% of El Salvador’s total coffee-growing area. Coffee in Tecapa-Chinameca grows primarily in fertile volcanic soils surrounding the Tecapa and Chaparrastique volcanoes. The region benefits from a unique microclimate that supports high-quality coffee cultivation. The Tecapa-Chinameca region includes several dozen coffee farms and plantations distributed across the provinces of Usulután and San Miguel. Notable coffee estates in Tecapa-Chinameca include Los Pirineos and Finca La Alpina.
5. Cacahuatique
Cacahuatique is a coffee growing region in El Salvador. The region is located in eastern El Salvador within the Cacahuatique Mountains. The average coffee-growing elevation in Cacahuatique is around 1,200 meters above sea level. Numerous coffee farms and smallholder plantations operate in the Cacahuatique area. Historical estates such as Finca La Buena Esperanza are located in the region. Smallholder farms in Cacahuatique commonly grow coffee varieties like Bourbon, Pacas, and Catimor.
6. Chichontepec
Chichontepec is a volcanic coffee growing region located in central El Salvador in the San Vicente area. The region is known for its mineral-rich soil and steep slopes. Coffee in Chichontepec grows on volcanic-rich land at altitudes between 1,200 and 2,000 meters. Chichontepec is becoming notable in the Salvadoran coffee industry for its specialty micro-lots. For example, Finca El Carmen grows Pacamara and Pacas coffee on the slopes of the Chichontepec Volcano in San Vicente at altitudes between 1,500 and 1,700 meters.
How Much Coffee Does El Salvador Produce?
El Salvador produces 561,000 60-kg bags of coffee in the 2024/2025 marketing year. The country ranks 21st globally as a coffee producer. According to the Salvadoran Coffee Council (CONACAFÉ), El Salvador exported approximately 578,000 sixty-kilogram bags of coffee in Marketing Year 2024. The United States and Belgium were the top importers of Salvadoran coffee, followed by Germany, Italy, and Japan.
El Salvador produced roughly 0.3% of the world’s coffee in 2024, according to the USDA Foreign Agricultural Service. Arabica coffee contributed virtually 100% of national production, while Robusta is not commercially cultivated. El Salvador is among the top 10 Arabica producers in the Americas.
How is Coffee Produced in El Salvador?
Coffee in El Salvador is produced using sustainable farming practices focused on quality. Farmers in El Salvador hand-pick ripe coffee cherries to ensure the best flavor. The coffee harvest in El Salvador runs from October to March, with early picking at lower altitudes and a peak in November to December at elevations above 900 meters.
The beans in El Salvador undergo one of three processing methods: washed, natural, or honey. Washed processing removes mucilage to create clean, high-acidity coffee. Natural processing sun-dries whole cherries to produce bold, sweet flavors. Honey processing partially retains mucilage to create complex and sweet coffee profiles.
The different steps in coffee production in El Salvador include pulping the cherries, fermenting to remove mucilage, drying the beans on patios or raised beds, hulling to remove parchment, and milling for export.
What are the Challenges in El Salvadoran Coffee Production?
Coffee production in El Salvador faces critical challenges including disease, climate pressure, labor shortages, and price instability. Coffee Leaf Rust devastates trees, while climate change intensifies weather and pest issues. Labor shortages and price volatility reduce profitability. Old trees, limited financing, and pests like the Coffee Berry Borer further lower yields. Renovation and fungicide use are necessary responses, but access to credit and market volatility limit solutions.
What Does El Salvadoran Coffee Taste Like?
El Salvadoran coffee tastes sweet with notes of chocolate, caramel, and citrus. It has a round, creamy body and a mild to bright acidity, often described as citrusy or malic. The aroma is floral or fruity, and the aftertaste is clean and sweet, making it balanced and approachable.
Is El Salvador coffee strong? No, El Salvador coffee is generally mild to medium in strength. While some varieties like Pacamara are fuller-bodied, most El Salvador coffees are smooth and mellow rather than strong or bold. Caffeine levels can range from 120–140 mg of caffeine per 8 oz serving depending on the roast, bean variety, and brewing method.
Is El Salvador Coffee Good?
Yes, El Salvador coffee is considered good due to its high sweetness, clean flavor profile, and traditional shade-grown farming. Farms use selective harvesting, promote biodiversity, and produce beans with chocolate, citrus, and caramel notes. These practices support both quality and environmental sustainability.
The quality of coffee in El Salvador is graded by altitude. The highest quality is Strictly High Grown (SHG), produced above 1,200 meters and known for dense, flavorful beans. High Grown (HG) is a mid-grade grown between 900–1,200 meters. Central Standard (CS), the lowest grade, is grown below 900 meters.
What are the Best El Salvador Coffee Brands?
The five best El Salvador coffee brands are listed below.
- Bean of Fire Red Bourbon
- Topeca Coffee El Salvador Ayutepeque
- Mt. Comfort Coffee El Salvador
- Intelligentsia Coffee El Salvador Malacara
- Onyx Coffee El Salvador Santa Rosa
1. Bean of Fire Red Bourbon
Bean of Fire Red Bourbon coffee is a single-origin specialty coffee from El Salvador. The coffee is sourced from high-altitude volcanic farms in Santa Ana region. The flavor of Bean of Fire Red Bourbon features bold berry sweetness and tropical fruit notes. The coffee has a velvety mouthfeel. Bean of Fire is a coffee brand owned by El Salvador’s President Nayib Bukele and managed through Hacienda Dorada LLC. Bean of Fire Red Bourbon is available for purchase on Amazon as well as on the company’s website beanoffire.com. Bean of Fire Red Bourbon costs around $50 per one-pound bag on the official website.
2. Topeca Coffee El Salvador Ayutepeque
Topeca Coffee El Salvador Ayutepeque is a single-origin coffee from El Salvador. The coffee is grown on the original Topeca farm where the López-Díaz family began their coffee tradition. The farm is located at the base of the Santa Ana volcano in El Salvador. Topeca Coffee El Salvador Ayutepeque has a rich and approachable flavor with pecan, maple, and milk chocolate notes. The López-Díaz family owns Topeca Coffee. Topeca Coffee El Salvador Ayutepeque can be purchased directly from the website topecacoffee.com for approximately $14.99 per bag.
3. Mt. Comfort Coffee El Salvador
Mt. Comfort’s El Salvador Medium Roast is a single-origin Arabica coffee. The beans are grown at high altitudes in Apaneca, El Salvador. The coffee has a smooth and full-bodied flavor profile with notes of honey, tangerine, and chocolate. Adam Coleman serves as the CEO and founder of Mt. Comfort Coffee. Mt. Comfort Coffee El Salvador is sold on Amazon, Walmart, and the official Mt. Comfort Coffee website. The coffee costs $14 for a 12-ounce bag or $31 for a 2.5-pound bag at retail stores. Customers can buy the coffee as a one-time purchase or as a subscription.
4. Intelligentsia Coffee El Salvador Malacara
Intelligentsia Coffee El Salvador Malacara is a single-origin coffee from Finca Malacara estate in Santa Ana, El Salvador. The coffee represents over a decade of collaboration between Intelligentsia and José Guillermo Alvarez. Intelligentsia Coffee El Salvador Malacara has flavor notes of orange, black tea, and caramel. Intelligentsia Coffee is a specialty coffee company founded in 1995 in Chicago. Intelligentsia Coffee El Salvador Malacara can be purchased directly from intelligentsia.com. The coffee costs between $30 and $31 for a 12-ounce bag.
5. Onyx Coffee El Salvador Santa Rosa
Onyx Coffee El Salvador Santa Rosa is a honey-processed light roast Pacamara coffee from the northern Chalatenango Mountains in El Salvador. The coffee comes from Finca Santa Rosa, a farm owned by Jorge Rivera. The flavor profile centers on concord grape aroma and flavor. The coffee offers complex sweetness with delicate floral notes. Onyx Coffee El Salvador Santa Rosa is available for purchase from Bean Box, Mistobox, and other online retailers.
Where to Buy El Salvador Coffee Beans?
You can buy El Salvador coffee beans online from specialty retailers like Royal Coffee, Volcanica Coffee, and BuyCoffeeUSA. Major platforms like Amazon and Walmart also offer whole bean options. For green beans, visit Rancher Wholesale or Coffee Bean Corral. Check roast dates to ensure freshness within 2–4 weeks.
You might also find El Salvadoran beans at your local specialty coffee shop or roaster. Ask them if they carry any single-origin options from that country. When buying, look for tasting notes like chocolate, caramel, and citrus, which are common for beans from this region.
What are the Best Alternatives to El Salvador Coffee?
Our best alternatives to El Salvador coffee include Brazilian Sul de Minas for its sweet, nutty profile; Guatemalan Huehuetenango for citrus brightness and floral notes; and Ethiopian Yirgacheffe for high acidity and fruity complexity. Each origin offers distinct flavor profiles while maintaining specialty-grade Arabica quality.
At Colipse Coffee, we do not sell El Salvador coffee. We focus on sourcing high-quality South American coffee, offering beans from regions such as Colombia and Brazil. Colipse Brazil coffee is a medium roast, single-origin Arabica from Sul de Minas, Brazil. It features natural processing for enhanced sweetness with tasting notes of dark chocolate, brown sugar, and caramel.
What is the Difference between El Salvador and Brazil Coffee?
The main difference between El Salvador and Brazil coffee is in scale and flavor. On the other hand, coffee in Brazil is produced on a large industrial scale with chocolatey and nutty notes. El Salvador produces smaller lots with floral, citrusy, and delicate profiles due to higher elevations and more selective processing.
How to Brew El Salvador Coffee for Best Flavor?
To brew El Salvador coffee for best flavor, use 18 grams of medium-ground beans for every 300 ml of water. Brew at 200°F (93°C) using a pour-over method for 3–4 minutes. El Salvador beans produce a bright, sweet cup, so avoid over-extraction to preserve floral and citrus notes.
To pair with El Salvador coffee, choose foods that complement its bright acidity and sweet, citrus notes. Ideal pairings include lemon tarts, almond croissants, milk chocolate, and fresh fruits like berries. These options enhance the coffee’s delicate floral profile without overwhelming its flavor.