El Salvador coffee may come from one of Central America’s smallest countries, but the spectrum of flavour, processing, and farm-level expertise is striking. From refined washed lots to expressive naturals, coffee from El Salvador offers a mix of consistency and bold experimentation, a combination that keeps it on the radar for roasters searching for good beans with clear identity and traceability.
History of Specialty Coffee in El Salvador
We have been sourcing coffee of El Salvador since 2012, though our roots in the region go back more than two decades. A cornerstone of this relationship is the Jasal Group, led by the Salaverría family, sixth-generation producers with deep experience in cultivating some of the best coffee the country can offer. With them, we’ve built a sourcing program that balances tradition with modern processing and lot separation.
Coffee Production in El Salvador
Volcanic soils, high altitudes, and stable microclimates make the country an exceptional place for growing specialty coffee beans. Many farms we work with are old-growth, shade-covered properties, the kind of coffee plantation where meticulous fieldwork and pruning cycles still define long-term quality.
The Salaverría family operates their own mill, Las Cruces, giving full control over post-harvest processes. Cherries are selectively picked, manually sorted, and processed with precision. Drying is equally thoughtful: layered drying, controlled airflow, and occasional covered stages help preserve clarity and longevity in the cup.
Cultivars and Processing
Producers in El Salvador work with Bourbon, Pacamara, Catuai, and a handful of heirloom varieties. This range gives structure and depth to both classic washed profiles and the more fruit-driven naturals.
Processing methods include:
- fully washed
- soaked and double-soaked
- honey
- natural
- extended fermentation and experimental preps
This diversity makes El Salvador coffee especially adaptable for roasters seeking nuanced flavour profiles.
Flavour Profiles
Depending on processing and cultivar, you’ll find:
- red berries, plum, and stone fruit
- florals and dried fruit
- cocoa, hazelnut, and sweet spice
These lots work exceptionally well as single-origin filter coffees and can shine as expressive espresso offerings.
Seasonality, Volume & Logistics
- Harvest: December–March
- Arrivals: April–June
- Lot sizes: 5–50 bags, averaging around 20
- Packaging: 69 kg grain pro
Quality & Transparency
At the start of every season, we align on volumes, pricing, and quality targets with our partners, they share real production costs, and we mutually agree on product ranges. This ensures fair pricing and stable commitments, while keeping quality control non-negotiable.
If a lot doesn’t meet the standard, we simply don’t buy it, and replacement options are built into the system. This structure protects both roasters and producers.
Beyond quality, the Salaverrías invest in their workforce through permanent employment, healthcare, and community support, a foundation that helps sustain long-term production in the region.
Impact & Collaboration
El Salvador has faced economic and political challenges that have shaped its coffee sector, but strong partnerships help maintain momentum for quality-focused production.
Our long-term collaboration supports:
- transparent pricing
- experimentation in processing
- premiums for high-scoring lots
- improved post-harvest consistency
- more resilient supply chains
Why It Matters
El Salvador produces some of the best coffee in Central America for roasters who value clarity, balance, and expressive fruit-forward profiles. Working closely with trusted partners like the Jasal Group gives us access to reliable quality, and gives producers the stability needed to keep innovating and pushing their coffees forward.