Regions: Sierra Apaneca, Llamatepec, Santa Ana and Izalco Volcanoes or Los Naranjos
Growing Altitude: 1350 + m.a.s.l.
Arabica Variety: Bourbon, Pacas, Catimor
Harvest Period: January – March
Preparation: Washed, Sun and mechanically dried
Commercial coffee production in El Salvador started in the 1850s, by 1880 gourmet coffee had become the main export crop. Since coffee was in such high demand, the Government introduced legislation such as tax breaks for farmers and elimination of export duties for coffee producers. This led to the development of roads and railways leading to the farms and the integration of indigenous communities into the national economy.