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Growing Altitude: 1,200 - 1,500 meters above sea level
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Arabica Variety: Bourbon, Pacas, Pacamara, Caturra, Catuai, Catisic
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Harvest Period: October - March
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Milling Process: Washed, Sun-dried
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Aroma: Sweet (fruity), Floral, Spice
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Flavor: Sweet (honey), Citrus (tangerine), Chocolate
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Body: Round
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Acidity: Bright, Sweet

Coffees from El Salvador, which shares a border with Guatemala and Honduras, tend to have a good body yet a relatively uneventful flavor and acidity.
Exceptions to mediocre El Salvador coffees include the high grown coffee beans from the coffee varietals Bourbon,Pacamara and Geisha , all of which are distinguished for their gentle and pleasing yet lively and complex flavor and aroma.
The highest grade of El Salvador coffee is Strictly High-Grown (SHG), at 1,200 meters above sea level. Coffees grown between 900 and 1,200 meters are classified as High Grown, while everything below 900 meters falls into Central Standard.
The altitude of these coffees cause them to grow slower, allowing them more time to absorb nutrients and develop the best possible flavor.
Coffee growing regions within El Salvador include: El Balsamo-Quetzaltepec, Aloptepec-Metapan, Apaneca-Lllamatepec, Chicontepec, Cacahuatique, and Tecapa-Chinameca
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