El Salvador is the smallest of the Central American nations. It produces exceptional coffees of high quality. The history of coffee in El Salvador is inextricably linked to the development of the nation, itself. Introduced in the late 1880’s, coffee quickly displaced indigo as the country’s chief export, and by the 1920s, coffee accounted for 90% of all El Salvador’s exports.

Coffee is grown more or less across the entire country. According to PROCAFÉ (the country’s coffee research institute) there are 7 coffee regions. Our coffee was collected from two of them: Apaneca-Ilamatepec Mountain Range: Located in the western region, with altitudes ranging from 500 to 2,365 metres, this is one of the most renowned regions of El Salvador. This region is near El Salvador’s famous Santa Ana volcano and includes some of the country’s larger, more well-known farms.

Chinchontepec (San Vicente) Volcano:
Located between La Paz and San Vicente, Bourbon and Pacas are common in this region, with the San Vicente Volcano rising to 2,130 metres. One of the newest coffee producing regions in El Salvador, the area is nonetheless well suited to farming coffee.