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Coffee production in El Salvador is centred around five mountainous & volcanic regions with a range of altitudes from as low as 500m up to 2200m. The primary varieties cultivated are Bourbon & Pacas.
Taste & Quality
The coffees from El Salvador tend to be sweet, citrusy and well balanced with a soft acidity.
As you might expect from such a small country, not only is it fairly straightforward to retain traceability back farms in El Salvador, these farms may also allow for traceability back to specific micro-lots focused on processing or variety.