The Apaneca-Ilamatepec range in western El Salvador is the country’s most important coffee region, and it holds an unusual proportion of old Bourbon.
Why the old varieties survived
Most of Latin America replanted with high-yielding hybrids from the 1970s. El Salvador’s civil war halted that programme, and around two-thirds of the country’s plantings remain Bourbon.
An accident of history that turned into an asset.
The profile
Sweet and balanced: stone fruit, caramel, a soft rounded acidity and medium body. Bourbon character on volcanic soil at altitude.
The local varieties
Pacas — a Bourbon dwarf found on a Salvadoran farm in 1949. Pacamara — Pacas crossed with Maragogype in 1958, now grown across Central America.
Both are Salvadoran contributions to world coffee.
Shade
Salvadoran coffee farms are heavily shaded and represent a large share of the country’s remaining forest cover.
Brewing it
Filter or espresso at medium-light roast.