Exploring the Coffee Varietals of El Salvador: A Guide to the Country’s Finest Beans
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El Salvador, a small but mighty coffee-producing nation, is home to some of the most sought-after coffee varietals in the world. With its ideal growing conditions—volcanic soil, high altitudes, and a strong tradition of coffee cultivation—El Salvador has developed a reputation for producing smooth, complex, and well-balanced coffees. In this blog post, we’ll explore the different coffee varietals that make Salvadoran coffee so special, from the classic Bourbon to the rare and exotic Pacamara.
1. Bourbon – The Heritage Coffee of El Salvador
Flavor Profile: Sweet, balanced, with notes of caramel, chocolate, and fruit
Altitude: 1,000 - 2,000 meters
Bourbon is the backbone of Salvadoran coffee production, accounting for a significant portion of the country’s specialty coffee. Introduced to El Salvador in the 19th century, this heirloom varietal is known for its exceptional sweetness, well-rounded body, and bright acidity. The Bourbon variety thrives in the country’s volcanic soil, producing a rich cup with chocolate, caramel, and fruity undertones.
Many farmers still cultivate Bourbon using traditional methods, ensuring that this classic varietal remains a staple in El Salvador’s specialty coffee industry.
2. Pacamara – El Salvador’s Signature Hybrid
Flavor Profile: Floral, fruity, with notes of tropical fruit, spice, and caramel
Altitude: 1,200 - 2,300 meters
Pacamara is one of the most famous coffee varietals to originate from El Salvador. A hybrid of Pacas and Maragogipe, Pacamara was developed in the 1950s by the Salvadoran Institute for Coffee Research (ISIC). This large-bean varietal is known for its bold, complex flavors, combining bright acidity with a syrupy body and tropical fruit notes.
Pacamara consistently wins awards in international coffee competitions and is a favorite among coffee connoisseurs who appreciate its unique profile and high cup quality.
3. Pacas – A Salvadoran Discovery
Flavor Profile: Nutty, smooth, with hints of citrus and chocolate
Altitude: 1,000 - 1,800 meters
Pacas is a natural mutation of the Bourbon varietal, discovered in El Salvador in the 1940s by the Pacas family. This variety is highly valued for its adaptability to high altitudes and its ability to produce consistently high-quality coffee.
Pacas beans offer a smooth, well-balanced cup with mild acidity and a nutty, chocolatey sweetness. It is often used in hybrid breeding programs to enhance disease resistance while maintaining the signature quality of Bourbon.
4. Caturra – The Compact Bourbon Relative
Flavor Profile: Bright acidity, caramel, and citrus notes
Altitude: 1,000 - 1,800 meters
Caturra is a natural mutation of Bourbon that was first discovered in Brazil but is widely grown in El Salvador. It is a smaller, more compact plant that produces high yields while maintaining excellent cup quality.
Caturra coffee is known for its bright, crisp acidity and smooth caramel sweetness, making it a favorite among those who enjoy a clean and refreshing coffee experience.
5. San Pacho – A Rising Star
Flavor Profile: Floral, fruity, with hints of red berries and honey
Altitude: 1,200 - 2,000 meters
San Pacho is an emerging varietal in El Salvador, gaining recognition for its vibrant acidity and complex flavor profile. It shares similarities with Bourbon but offers more pronounced fruit-forward notes, making it a favorite among those who enjoy bright, floral coffees.
As specialty coffee farmers continue to experiment with San Pacho, this varietal is becoming a hidden gem in El Salvador’s coffee scene.
6. Geisha – The Exotic and Rare Delight
Flavor Profile: Jasmine, tropical fruit, tea-like body
Altitude: 1,500 - 2,300 meters
While Geisha is originally from Ethiopia and became famous in Panama, some specialty farms in El Salvador have begun cultivating this exotic varietal. Geisha coffee is prized for its delicate floral aroma, complex tropical fruit notes, and silky body.
Due to its low yield and high demand, Geisha remains a rare and expensive offering, but for those who appreciate a refined, tea-like coffee experience, it is well worth seeking out.
7. SL28 & SL34 – Kenyan Influence in El Salvador
Flavor Profile: Winey acidity, juicy berry notes, and a full body
Altitude: 1,500 - 2,300 meters
SL28 and SL34, two varietals originally developed in Kenya, are now being cultivated in small quantities in El Salvador. These beans are known for their bright, winey acidity and juicy fruit flavors, making them stand out in the Salvadoran coffee landscape.
Farms experimenting with SL28 and SL34 are producing unique micro-lots that appeal to coffee enthusiasts who seek bold, fruit-forward flavors with a dynamic, lingering finish.
Why Varietals Matter in Coffee
Each coffee varietal has its own distinct characteristics, influenced by factors such as altitude, climate, and processing methods. The choice of varietal plays a crucial role in determining the final cup profile, making it an essential factor for coffee farmers and roasters alike.
El Salvador’s diverse coffee varietals allow for a wide range of flavors, from rich and chocolatey to bright and floral. Whether you prefer a classic Bourbon, an exotic Geisha, or the bold complexity of Pacamara, Salvadoran coffee offers something for every coffee lover.
Final Thoughts: Discovering the Best of Salvadoran Coffee
El Salvador’s coffee industry is deeply rooted in tradition yet continuously evolving. By embracing both heritage varietals and innovative hybrids, Salvadoran coffee farmers are producing some of the finest beans in the world.
If you’re passionate about specialty coffee, exploring the different varietals of El Salvador is a journey worth taking. Whether you’re sipping on a smooth Pacas, a bold Pacamara, or a delicate San Pacho, each cup tells a story of craftsmanship, terroir, and dedication.