El Salvador produces only Arabica coffees, almost entirely in its traditional varieties. Bourbon coffee covers 68% of the total cultivated area; while Pacas coffee covers 29% and hybrid species cover only 3%.

El Salvador classifies its coffee depending on production altitude over sea level:

• Strictly High Grown: cultivated above 1,200 meters.
• High Grown: produced between 900 and 1,200 meters.
• Central Standard: produced between 600 and 900 meters over sea level.

The bulk of our coffee (71%) is classified as high grown and strictly high grown, between 900 and more than 1,200 meters over sea level. It is not surprising that it enjoyed a very good acceptance in Germany, the USA, Italy, France and Japan, thanks to its very good quality.

A cup of Salvadoran coffee has a very clean cup, with pleasant and penetrating aroma, as well as a balanced body and acute acidity highly valued in the most demanding world markets.

The truth is that coffee marketing processes have changed. Now it is not enough to have a good quality coffee, we have to commercialize it. We have done our job as good farmers and good industrialists processing a quality coffee, with a very good body and acidity proportional to our heights, producing a very aromatic cup….but today, our challenge is to go out and prove what we claim, meeting the markets won by our product.

Café de El Salvador, Drink it… and Smile!!!