Between the sixth and ninth century of our era, explorers from Iran and Arabia transported Arabica coffee from Africa to other parts of the globe, thus extending its production and consumption to Europe and Asia.

French colonizers planted the first coffee farms in America during the Luis XIV period, sending the product from the greenhouses in Paris to the French Guyana, Haiti, and Santo Domingo.

Historians claim that the product was transferred from the Caribbean to El Salvador in 1740; to Guatemala, in 1750, and to Bolivia, Ecuador, Panama and Costa Rica, between 1784 and 1797.

The great Salvadoran integrationist, Gerardo Barrios, was a man of vision who foresaw the enormous potential of coffee and promoted its cultivation throughout the country. Coffee became the backbone

Although coffee was planted in the western area of the country even before our independence, production did not grow significantly until mid XIX century, from 1860 and thereafter.

During this period, Salvadoran coffee production grew noticeably, covering large extensions of land in the high grounds of El Salvador. Technical, economic, and political factors directly intervened in this expansion process. At that time, as today, the state was not only seeking to increase coffee production, but also in developing a product with tradition and quality.

From then on, coffee was considered a priority in the country, becoming the main export product in the XX century. The prosperity gained by Salvadorans was largely due to the international recognition gained by our coffee.