Kawa el Salvador la Mayada

El Salvador is a densely populated country in Central America. Much of it consists of a long, flat coastline along the Pacific Ocean and a plateau surrounded by mountains, where most of the population lives. 

Coffee farms are located in several areas that specialize in coffee production. Three main regions are distinguished by their geographic location:

Western region: farms concentrated around the cities of Santa Anna, Sonsonate, and Ahuachapan 

Central region: farms concentrated around the cities of San Salvador (the capital of El Salvador), La Paz, Libertad, San Vincente, and Cuscatlan. 

Eastern region: farms concentrated around the cities of San Miguel, Usulutan, La Union, and Morazan.

Coffee cultivation here dates back to the 18th century and has grown dynamically ever since. Today, it accounts for nearly 12% of the country’s total cultivated land. The vast majority of farms are operated by small-scale growers. More than 90% of farms in El Salvador are smallholdings, with an annual maximum yield of no more than 30 tons. Large farms account for 25% of total production and are most often affiliated with larger cooperatives such as Ucraprobex and Ucafes.

As in Costa Rica, only Arabica coffee is grown in El Salvador. Bourbon accounts for about 80% of all production. Other varieties include Pacas, Pacamara, and dwarf coffee varieties such as Catuai, Caturra, and Catistic.

El Salvador’s coffees are highly appreciated by both customers and roasters. Their preparation is of the highest standard, thanks to a high level of specialization that has become almost part of Salvadoran culture.  The beans’ regular, almost perfectly round shape ensures an even roast and a distinctive flavor. 

Coffee quality is classified similarly to other Central American countries, based on the permitted number of defects and the altitude at which the coffee is grown. Raw coffee is prepared according to its destination market:

USP – preparation for the U.S. market, where beans may have up to 12 defects, and

EP – preparation for the European market, where beans may have a maximum of 6 defects.

Bean quality classification based on growing altitude:

SHG – (strictly high grown) exclusively high-altitude farms above 1,200 m (3,937 ft) above sea level. 

HG – (high grown) farms at altitudes from 900 to 1,200 m (2,953 to 3,937 ft) above sea level.

CS – (central standard) for coffees grown at altitudes from 500 to 900 m (1,640 to 2,953 ft) above sea level.

The main coffee flowering period here runs from February to May, and the harvest season lasts from October to March. Most coffee is exported to Germany, the U.S., Belgium, and the Netherlands.

Most farms are small, while further processing is handled by specialized stations. Most are affiliated with “Abecafe,” an organization of coffee millers and exporters. These stations process the coffee cherries they collect and handle their subsequent sale to destination countries.

The vast majority of coffees are wet-processed, but small lots of specialty coffees made using natural processing and controlled fermentation processes are becoming more common.

A classic example of Salvadoran coffee in our selection is El Salvador La Mayada.