Beyond India / Central America & Caribbean

El Salvador coffee

1000–1800 m · picked November to March · Arabica

Old Bourbon trees on volcanic slopes, kept when other countries replanted with higher-yielding hybrids. Pacas and Pacamara, two varieties you will see on bags worldwide, were discovered on Salvadoran farms.

Grown in: Santa Ana (Apaneca-Ilamatepec), Alotepec-Metapán, Chichontepec
Varieties: Bourbon, Pacas and Pacamara (both bred here), Pacamara's giant beans
Processing: Washed, with naturals and honeys growing

In the cup: Sweet, balanced, milk chocolate and soft fruit; Pacamara adds a savoury, winey depth.

Next to Indian coffee: Bourbon is the variety behind many of India's classic lots too, so a Salvadoran Bourbon washed is a fair comparison with an Indian one from a similar altitude. Expect more sweetness and a cleaner finish.