The smallest country in Central America is better known for Bitcoin than for coffee. This is completely undeserved, however, because this country on the Pacific coast produces high-quality coffee with intense aromas. So let yourself be surprised this week by the many facets of El Salvador and learn how coffee from El Salvador protects the national bird, the torogoz.
Coffee cultivation in El Salvador
Coffee from El Salvador has a long tradition dating back to the mid-18th century. Initially cultivated only for domestic consumption, its exceptional quality quickly became known, and since 1850 the beans have been shipped all over the world – El Salvador was for a long time the world's leading coffee exporter. Today, only slightly more than 80,000 tons of coffee are harvested, which corresponds to about 1% of global demand. The main importer is Germany, closely followed by the USA.
Only Arabica coffee is cultivated. The Bourbon, Pacas, and Pacamara varieties are particularly popular. The volcanic landscape and the resulting mineral- and nutrient-rich soil provide ideal conditions for El Salvadoran coffee. Favorable climatic conditions, with warm days and cool nights, complete the picture for coffee from El Salvador. The coffee is grown on the mountains and slopes facing the sea, where the salty winds cool the plantations on hot days.
Many farms can look back on a tradition of up to 200 years. Coffee cultivation is part of the culture in El Salvador, so it's no surprise that coffee farmers pay particular attention to quality and consider it their duty. To achieve the best possible quality, most plantations are located in mixed forests on the mountain slopes. The coffee plants therefore grow alongside fruit trees and other timber, making an enormous contribution to the protection of Salvadoran forests. Without these forested coffee farms, El Salvador would have no forested areas left! It should also be mentioned that crises and crime in the past led to many farms being abandoned by their owners. Today, there are projects that restore these abandoned farms and provide coffee farmers with essential knowledge to help the local people.
This is what coffee from El Salvador tastes like
Coffee from El Salvador is known for being very creamy and low in acidity. Its subtle body surprises with a diverse range of notes, from chocolate and caramel to fruity aromas like lemon and nectarine. Traditionally, El Salvadoran coffee is dark-roasted, which emphasizes its intense aroma. Most El Salvadoran coffee is wet-processed, meaning the husk is removed from the bean before drying. However, some farmers also use a natural processing method. In this method, the husk separates from the bean during the drying process and, through fermentation, influences the coffee's flavor, resulting in particularly fruity aromas in the cup profile!
Our coffee from El Salvador
La Reforma Natural is a particularly traditional coffee from El Salvador. The La Reforma estate was founded in 1892 by Rafael Alvarez on the slopes of the Santa Ana volcano. Today, it is successfully run by the fourth generation, Hermann Alvarez. The family business cultivates the Red Bourbon variety and propagates it naturally. By growing the coffee plants in a mixed forest at an altitude of 1400 meters, with native trees and natural shade, the coffee plants can develop their best aroma. Of particular note is the comprehensive protection of native birds, such as the national bird, the Torogoz, through natural cultivation practices that preserve the Salvadoran rainforest. The processing takes place at the El Borbollon mill, owned by another family member, Eduarda Alvarez. The coffee's profile can be described as complex sweetness and refreshing acidity. The aromas are reminiscent of pomegranate, nectarine, and golden kiwi. Since our coffee from El Salvador is an omni-roast, you can prepare it in a stovetop espresso maker, a portafilter machine, or a fully automatic coffee machine.
We hope you learned something new from our blog post and will try our coffee from El Salvador! Until next time.
Your SIMON&BEARNS Team
Coffee from El Salvador
The smallest country in Central America is better known for Bitcoin than for coffee. This is completely undeserved, however, because this country on the Pacific coast produces high-quality coffee with intense aromas. So let yourself be surprised this week by the many facets of El Salvador and learn how coffee from El Salvador protects the national bird, the torogoz.
Coffee cultivation in El Salvador
Coffee from El Salvador has a long tradition dating back to the mid-18th century. Initially cultivated only for domestic consumption, its exceptional quality quickly became known, and since 1850 the beans have been shipped all over the world – El Salvador was for a long time the world's leading coffee exporter. Today, only slightly more than 80,000 tons of coffee are harvested, which corresponds to about 1% of global demand. The main importer is Germany, closely followed by the USA.
Only Arabica coffee is cultivated. The Bourbon, Pacas, and Pacamara varieties are particularly popular. The volcanic landscape and the resulting mineral- and nutrient-rich soil provide ideal conditions for El Salvadoran coffee. Favorable climatic conditions, with warm days and cool nights, complete the picture for coffee from El Salvador. The coffee is grown on the mountains and slopes facing the sea, where the salty winds cool the plantations on hot days.
Many farms can look back on a tradition of up to 200 years. Coffee cultivation is part of the culture in El Salvador, so it's no surprise that coffee farmers pay particular attention to quality and consider it their duty. To achieve the best possible quality, most plantations are located in mixed forests on the mountain slopes. The coffee plants therefore grow alongside fruit trees and other timber, making an enormous contribution to the protection of Salvadoran forests. Without these forested coffee farms, El Salvador would have no forested areas left! It should also be mentioned that crises and crime in the past led to many farms being abandoned by their owners. Today, there are projects that restore these abandoned farms and provide coffee farmers with essential knowledge to help the local people.
This is what coffee from El Salvador tastes like
Coffee from El Salvador is known for being very creamy and low in acidity. Its subtle body surprises with a diverse range of notes, from chocolate and caramel to fruity aromas like lemon and nectarine. Traditionally, El Salvadoran coffee is dark-roasted, which emphasizes its intense aroma. Most El Salvadoran coffee is wet-processed, meaning the husk is removed from the bean before drying. However, some farmers also use a natural processing method. In this method, the husk separates from the bean during the drying process and, through fermentation, influences the coffee's flavor, resulting in particularly fruity aromas in the cup profile!
Our coffee from El Salvador
La Reforma Natural is a particularly traditional coffee from El Salvador. The La Reforma estate was founded in 1892 by Rafael Alvarez on the slopes of the Santa Ana volcano. Today, it is successfully run by the fourth generation, Hermann Alvarez. The family business cultivates the Red Bourbon variety and propagates it naturally. By growing the coffee plants in a mixed forest at an altitude of 1400 meters, with native trees and natural shade, the coffee plants can develop their best aroma. Of particular note is the comprehensive protection of native birds, such as the national bird, the Torogoz, through natural cultivation practices that preserve the Salvadoran rainforest. The processing takes place at the El Borbollon mill, owned by another family member, Eduarda Alvarez. The coffee's profile can be described as complex sweetness and refreshing acidity. The aromas are reminiscent of pomegranate, nectarine, and golden kiwi. Since our coffee from El Salvador is an omni-roast, you can prepare it in a stovetop espresso maker, a portafilter machine, or a fully automatic coffee machine.
We hope you learned something new from our blog post and will try our coffee from El Salvador! Until next time.
Your SIMON&BEARNS Team