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tags: [] - coffee/geography - coffee/geography/central-america - coffee/geography/el-salvador aliases: - El Salvador coffee MOC - Salvadoran coffee MOC created: 2026-05-14 updated: 2026-05-14

El Salvador MOC

El Salvador produces exclusively Arabica across six PROCAFÉ-recognised growing regions in the volcanic highlands at 500–2,300 metres. The country's specialty identity rests on two genetic pillars: Bourbon, preserved at commercial scale by the 1979–1992 civil war's halt on replanting, and Pacamara, the large-bean variety developed by ISIC in 1958 that has become a global specialty benchmark. The Cup of Excellence programme (since 2003) catalysed the specialty revival. Apaneca-Ilamatepec in the western highlands is the premier zone. This MOC organises knowledge about Salvadoran coffee geography, the six growing regions, the Bourbon and Pacamara varieties, and the industry structure.

Deep Dives

Article What it covers
El Salvador Full country profile: industry, civil war legacy, Bourbon, Pacamara, PROCAFÉ, CoE
Apaneca-Ilamatepec Coffee Region Most prestigious; Santa Ana volcanic soils; 1,200–2,300 m; Bourbon and Pacamara
Chalatenango Coffee Region Northern highlands; cool and complex; emerging specialty reputation
El Bálsamo Coffee Region Coastal volcanic range; west of San Salvador; balanced, accessible
Cacahuatique Coffee Region Eastern highlands; Morazán; softer, commercial tier
Chinameca Coffee Region Eastern volcanic zone; San Miguel; balanced, full body
Alotepec-Metapán Coffee Region Northwestern border; smallest zone; fresh and clean

Growing Regions

Western highlands (premier specialty): Apaneca-Ilamatepec Coffee Region | El Bálsamo Coffee Region

Northern highlands: Chalatenango Coffee Region | Alotepec-Metapán Coffee Region

Eastern highlands: Cacahuatique Coffee Region | Chinameca Coffee Region

Varieties and Processing

Varieties: Bourbon (dominant; civil-war-preserved old-vine populations); Pacamara (ISIC 1958; Pacas × Maragogipe); Pacas (natural Bourbon mutation); Tekisic (ISIC Bourbon selection)

Processing: Washed dominant; natural and honey growing in specialty lots since 2010

Altitude classification: SHG (>1,200 m) | HG (900–1,200 m) | CS (500–900 m)

  • Coffee Origins MOC — Global origin geography and the Bean Belt
  • Guatemala MOC — Guatemala: regional comparison for volcanic terroir and Bourbon expression
  • Honduras MOC — Honduras: neighbouring highland producer; shared Pacamara cultivation
  • Nicaragua MOC — Nicaragua: regional comparison for Central American specialty profiles

Essential Resources

Books: The World Atlas of Coffee, James Hoffmann, Mitchell Beazley, 2018

Online: PROCAFÉ · Cup of Excellence El Salvador · WCR — Pacamara · Perfect Daily Grind — El Salvador Coffee Guide

This article is part of All-About-Coffee.com - The comprehensive coffee knowledgebase.

Copyright © Matthew Clairmont 2026