All destinations
Turning drying coffee at the Pacas mill, El SalvadorJean Valjean / Unsplash
13.9°N 89.7°W · 1,200–2,000 maslGrown in Santa Ana, Apaneca-Ilamatepec
Salvadoran coffee
Two famous varieties were born here: Pacas, a natural mutation of Bourbon, and Pacamara, a cross of Pacas and Maragogipe with huge beans and a wild, fruity cup.
From the expedition filesWhere a dwarf Bourbon mutation turned up on the Pacas family farm, and shade coffee holds much of the forest.Read the El Salvador file, with every source →- Region
- Santa Ana, Apaneca-Ilamatepec
- Altitude
- 1,200–2,000 masl
- Varieties
- Bourbon, Pacas, Pacamara
- Process
- Washed, honey, natural
Harvest calendar
JFMAMJJASOND
In the cup
HoneyRed appleMilk chocolateTropical fruit (Pacamara)
Acidity
Body
Sweetness
Fruit
Chocolate
On the stamps
El Salvador · 1924Salvadoran coffee stampWikimedia Commons (Public domain)
El Salvador's coffee, on the post
