What Types of El Salvador Coffee Beans Are There? Don't Miss This Bean from El Salvador Coffee Brands

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FrontStreet Coffee - El Salvador Honey-Process Pacamara

Many people have never heard of El Salvador coffee. It comes from the small Central American country of El Salvador. Compared with other origins, coffee from this region has a light body and is aromatic and pure, with a slight acidity; its hallmark is excellent balance, which makes it a specialty of Central America. It carries acidity, bitterness, and sweetness in equal measure, and shows best at a medium to dark roast.

Within El Salvador, the coffee produced in the Cuscatlán region is considered the finest. These beans are slightly lighter in weight, aromatic and pure, with a slight acidity. As in Guatemala and Costa Rica, El Salvador grades its coffee by altitude—the higher the altitude, the better the coffee. The best-known brand is Pipil, whose quality has been recognized by the American Organic Certification Association. Another rare coffee is Pacamara, a hybrid of the Pacas and Maragogype varieties. Its best production area is in western El Salvador, near Santa Ana by the Guatemalan border. Pacamara beans are full and plump, though their aroma is not especially strong.

Common Varieties

Bourbon, Pacamara, Pacas, Typica

Honey-Process El Salvador

El Salvador coffees have consistently shown stable, balanced notes of nuts, cocoa, and cream. Only after brewing this particular bean did I realize I had underestimated it. Black tea, fig, and honey, with a full and clean texture—as it cools, it moves closer and closer to the sweet, rich flavor of ripe figs. Truly remarkable.

Pacamara beans have an exceptionally appealing appearance, being fuller and rounder than other varieties (except Maragogype, its parent). In the cup it has lively acidity and excellent balance, performing remarkably well in both body and mouthfeel.

El Salvador Coffee Details

Region: Apaneca

Estate: Santa Leticia

Owner: Ricardo Valdivieso

Variety: Pacamara

Process: Honey Process

Roast Level: Medium Roast

Flavor Notes: Black tea, fig, honey, balanced, full and clean

About FrontStreet Coffee

In short, FrontStreet Coffee is a coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee, and we are always glad to help you explore the world's honey-process lots.

FrontStreet Coffee Recommendation

Honey processing is the heart of this El Salvador story, and FrontStreet Coffee's Costa Rica Blackberry is a fine place to taste it. It uses a black honey process that leaves nearly all the mucilage on the bean and dries slowly for at least two weeks under shade, so the sugars convert fully.

Medium-light roasted, it gives off a rich floral fragrance when ground and brews with a distinct grape, berry, and ripe blackberry character. Try it as pour-over, cold brew, or espresso.