El Salvador Coffee

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.

Why Is El Salvador Ideal for Coffee Production?

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

We source coffees directly from producers in two regions: Santa Ana and Usulutan. Our focus has been on forming personal relationships with the producers we work with. We mainly buy washed coffees of the Bourbon cultivar, as well as honeys, naturals, and experimental preps.

The main cultivars grown by the producers we work with are different types of Bourbon, including the famous, ancient Bourbon Elite, and a hybrid they call San Francisco, a cross between the old Bourbon and Pacas (a dwarf Bourbon). Other common cultivars are Catuai, Pacamara, while some lots are a mix. We also source experimental lots of other, exotic cultivars.

What Flavour Profiles Can You Expect?

Depending on processing and cultivar, you’ll find:

Red berries, plum, stone fruit, florals, dried fruits, cocoa, & hazelnuts.

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: Varies from 5–50 bag lots, averaging around 20 bag lots with 69kg grain per bag

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

When we initially started working in this origin, we had a lot of room to gradually build the flavour profiles most interesting to us. We established certain processing protocols that were very different from the norms of the origin. Today, our supply has evolved into a stable and consistent array of products.

We work with one specific supplier, The Jasal Group, owned by the Salaverria family, 6th-generation coffee producers. The Jasal Group works with 5+ distinct processing methods, allowing us to source a very diverse range of flavour profiles from just one region.

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.