El Salvador produces the Arabica species of coffee only. The main varieties are Bourbon Cultivar, Tekisic or Salvadoran Bourbon, Pacas, and Pacamara. Bourbon is present in over 80% of the existing plantations. Pacas accounts for about 15% and the rest includes other varieties.
Bourbon Cultivar: This is a tall plant with long branches, open architecture and very deep red berries. Bourbon grows in altitudes from 2,500 to 5,000 feet in altitude. The Bourbon cup quality has a rich aroma that is penetrating with floral overtones. The taste is sweet and chocolate-like. This coffee has a full body and leaves an excellent after taste on the tongue. Medium acidity, good brightness without being overpowering. This is a well balanced coffee. The flavor is sweet and pleasant with unique, complex chocolate-like attributes.
Tekisic or Salvadoran Bourbon Cultivar: This is a variety from the Bourbon cultivar started in the late 1940’s and fully established by the 1970’s. Coffee is a slow growing plant so it is not unusual for varieties and hybrids to take several plant generations before they become established as a new variety. This is a tall plant with broad architecture. Tekisic grows in altitudes from 2,500 to 5,000 feet in altitude. The cup quality is very similar to the Bourbon Cultivar.
Pacas Cultivar: This is a mutation of the Bourbon variety specifically from the Santa Ana area dating to the 1940’s, a very active coffee growing time in the history of this country. Pacas is a short coffee plant with long branches and well developed roots. It has an excellent tolerance for wind, sun and drought. It grows between 1,900 and 3,200 feet in altitude. The Pacas cup has a mild aroma with a fragrance and medium body. Great after-taste and medium acidity. The cup has a subtle flavor, sweet and with a coffee finesse unlike other coffees.
Pacamara Cultivar: This is a Coffea Arabica hybrid obtained by crossing Pacas with Red Maragogype. Pacamara is a mid size plant with large berries. Pacamara grows at altitudes over 3,200 feet. This coffee cup has very pronounced floral aroma overtones and sweetness with persistent chocolate flavor. Full body and a great after-taste on the tongue. High acidity.
Maragogype Cultivar: This is a very large variety of Arabica coffee. Some people refer to it as the ‘elephant bean’ or ‘giant bean’ because it is so large. The bean has a porous quality to it and produces a thinner, less acid cup than other Arabica beans. Maragogype production tends to be low which makes this bean scarce and hard to find. Originally, this varietal was found in Brazil, near the Bahia area. From there it spread to other coffee producing countries. Maragogype cultivars adapt very well to the soil where they are planted.
El Salvador’s coffee growing regions preserve the life of local and migratory species. Shade coffee growing, sometimes under nearly extreme shade, preserves natural resources and provides pure soil, water and air. In addition, the coffee tradition in this country is to process every bean by hand carefully for the highest quality and consumer satisfaction possible. Producing coffee in El Salvador is an art and a family tradition that goes back many generations. Salvadoran coffee farmers treasure their coffee plants.
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