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Introduction to El Salvador Coffee Origin: Batres Estate - Coffee Beans Suitable for Pour-Over

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange and more coffee bean information. Please follow Coffee Workshop (WeChat public account: cafe_style). The exquisite varieties produced by Batres Estate – few places in the world can offer high-quality coffee beans like those produced by Batres Estate. El Salvador's high-altitude volcanic terrain is an indispensable life source for cultivating top-tier coffee, and El Salvador's natural abundance

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

The exquisite varieties produced by Batres Manor are rarely found elsewhere in the world. El Salvador's high-altitude volcanic terrain is an essential life source for cultivating premium coffee. El Salvador's naturally rich volcanic soil and natural spring water processing method present the most flavorful national treasure-grade coffee. It is the estate coffee that the European Specialty Coffee Association participates in every year. The rounded taste is a coffee that Japanese appraisal experts have praised throughout their lives. Very dry aroma with fresh fruit and vegetable fragrance, wet aroma has cocoa flavor, with caramel taste and excellent aftertaste.

* Growing Region: Santa Teresa, El Salvador

* Altitude: 1400-1600m

* Variety: Pacamara

* Processing: Washed method

FrontStreet Coffee recommended pour-over coffee beans: Cheetah Project Borsa Pacamara

Pacamara is a hybrid variety artificially cultivated in El Salvador in 1958. Its parents are Pacas and Maragogype, and Pacamara is formed by combining the first four letters of its "parents": Paca+mara=Pacamara. Pacamara fruit compared to Bourbon fruit. What a giant baby in the coffee world!

Pacamara has the characteristics of small tree shape and high yield from Pacas, while the large coffee cherries (fruit) are inherited from Maragogype.

When discussing the Pacamara variety, we need to first introduce Pacamara Manor. In 1984, Eduardo Francisco bought Pacamara Manor. Eduardo's family has been engaged in coffee cultivation in the Apaneca mountain area since their grandfather's generation, for over a hundred years. Eduardo wanted to take a different path from his parents and decided to cultivate the new variety Pacamara developed by El Salvador's agricultural technology units. He discovered that this new variety had a large and beautiful appearance, and under excellent terroir conditions, it could display good flavor and aroma. He discovered what he considered the star of tomorrow, but unexpectedly, the first harvest was the beginning of a difficult task.

Pacamara beans are extremely large. During processing at the mill for depulping and separation, they often get stuck in the machine's holes or gaps, requiring frequent machine adjustments for separate processing. Pacamara's initial production was limited, and large-grain varieties were rare in El Salvador. Most washing mills lacked experience in processing large coffee fruits, let alone preparing larger mesh screens. It wasn't until 1990, when Sociedad Cooperative Ahuasanta signed a contract with Eduardo, that the wet processing problems were resolved. After this, with more sophisticated cultivation techniques, harvesting coffee fruits with consistent ripeness, and careful post-processing, Eduardo finally made Pacamara shine brightly. 24th place in 2003, 7th place in 2005, and runner-up in 2008.