The Story of El Salvador's Six Premium Coffee Growing Regions: Characteristics, Flavor Profiles, and Grades

With the cessation of civil war in recent years, El Salvador's coffee industry has gradually regained vitality. Despite appearing to be a niche coffee-producing country, El Salvador was once the world's fourth-largest coffee producer. However, political changes leading to civil war devastated the entire industry chain. Although recovery has occurred in recent years, production has never returned to its peak levels. Recently, FrontStreet Coffee has been continuously searching for and cupping El Salvador coffee beans for comparison, discovering that coffee beans from this producing country, regardless of the specific region, consistently feature delicate, soft acidity and sweet, balanced flavor characteristics.

El Salvador Coffee Regions

El Salvador's coffee regions are divided into eight areas, with six being specialty coffee-producing regions. The six specialty regions are generally distributed in high-altitude mountain slopes or plateau areas covered by volcanic ash above 1,200 meters. The coffee harvest season runs from November to April of the following year.

Chalatenango

This region is located in north-central El Salvador, situated in inaccessible volcanic mountain ranges with fertile soil, making it extremely suitable for coffee cultivation. Most coffee from this region is SHB (Strictly Hard Bean), which refers to coffee beans grown above 1,400 meters above sea level.

Santa Ana

Considered one of El Salvador's premium coffee-producing regions in recent years, mainly due to: 1. The variable microclimate, and 2. The volcanic gravel soil's excellent drainage and fertility. Altitude: 1,000-2,000m.

Tecapa-Chinameca Mountain Range

Located between San Miguel city, the Lempa River, and the Grande River, with northward-sloping mountains extending to the central valley region and gently descending to coastal areas in the south. It offers very diverse flavors, with coffee exhibiting excellent balance in body, aroma, acidity, and sweetness, featuring chocolate and ripe fruit notes, along with honeydew melon, apple, and grape sweetness. Altitude: 1,000m - 2,139m.

Cacahuatique Mountain Range

Located east of Barrios city, situated between San Miguel and Morazán provinces, extending from the Torola River valley in the north (along the Honduras border mountains) to the Torola River valley in the south, and eastward to San Francisco Gotera city. Coffee from this region features refined fruit juice flavors, excellent mouthfeel, rich coffee taste, and almond aroma. Altitude: 1,000-1,663m.

Alotepec-Metapán Mountain Range

Located in northern El Salvador, bordering Honduras, featuring excellent aroma and floral notes, with chocolate, citrus, and special acidic caramel sweetness to balance, plus distinct fruit flavors. Altitude: 1,000-2,000m.

El Bálsamo-Quezaltepec Mountain Range

Located at the southern foothills of the coastal mountain range in El Salvador's La Libertad province, approximately south of San Salvador and San Vicente cities. Extending westward from the Armenia Gorge to another province, La Paz, in the northwest. Coffee from this region has excellent balance, creamy flavors, exceptional concentration, vanilla aroma, and bright acidity, with a very smooth mouthfeel. Altitude: 1,000-1,960m.

El Salvador Coffee Grades

El Salvador's coffee grading standard is based on the altitude of the coffee bean's origin. Coffee grown at altitudes reaching 1,200m is classified as SHG (Strictly High Grown), while coffee grown at 500-900m is classified as CS (Central Standard).

Among the six specialty coffee regions, Chalatenango and Santa Ana are the most renowned. The Bosques Laya estate in Chalatenango and the El Guayabo estate in Santa Ana are particularly famous in the El Salvador coffee industry. Therefore, FrontStreet Coffee has also acquired coffee beans from these two estates for roasting and cupping comparisons.

FrontStreet Coffee's El Salvador Coffee Roasting Recommendations

El Guayabo Estate Bourbon Roasting

Yang Jia 800N, 480g batch size: Drum temperature 175°C, heat 130, damper open 3; Return to temperature point at 1'42", open damper to 4 when drum temperature reaches 130°C; At 152°C, bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage, open damper to 5; At 8'00", bean surface shows ugly wrinkles and black spots, toast aroma clearly transitions to coffee aroma, can be defined as the prelude to first crack. At this point, listen carefully for the first crack sound. First crack begins at 8'50", damper unchanged, develop for 2 minutes after first crack, discharge at 195.6°C.

Bosques Laya Estate Pacamara Roasting

Yang Jia 800N, 480g batch size: Drum temperature 175°C, heat 130, damper open 3; Return to temperature point at 1'42", open damper to 4 when drum temperature reaches 130°C; At 152°C, bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage, open damper to 5; At 8'00", bean surface shows ugly wrinkles and black spots, toast aroma clearly transitions to coffee aroma, can be defined as the prelude to first crack. At this point, listen carefully for the first crack sound. First crack begins at 8'50", damper unchanged, develop for 2 minutes after first crack, discharge at 195.6°C.

FrontStreet Coffee's El Salvador Coffee Cupping Report

El Guayabo Estate

Dry Aroma: Caramel, Cocoa

Wet Aroma: Dark Chocolate, Nuts

Flavor: Cocoa, Soft Fruit Acidity, Caramel

Bosques Laya Estate

Dry Aroma: Caramel

Wet Aroma: Berries

Flavor: Citrus, Grapes, Honey, Berries

FrontStreet Coffee's El Salvador Coffee Brewing Experience

Dripper: V60 #01

Dose: 15g

Ratio: 1:15

Grind Size: Fine sugar (80% pass-through on #20 sieve)

Water Temperature: 90-91°C

FrontStreet Coffee uses segmented extraction, also called three-stage brewing: Use 30g of water for 30-second bloom, continue small circular pour to 125g for segmentation, when water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Wait for water level to drop and is about to expose the coffee bed, then remove the dripper. (Timing starts from bloom) Extraction time: 1'55"-2'00".

El Guayabo Estate Brewing Flavor

Cocoa aroma with caramel sweetness, creamy mouthfeel, soft fruit acidity, berry aftertaste.

Bosques Laya Estate Brewing Flavor

Citrus and orange refreshing acidity, grape sweet and sour, honey aftertaste.

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

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