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History of El Salvador Coffee
Coffee was introduced to El Salvador between 1779 and 1796, although others believe that it could have been later, between 1800 and 1815. From a farm in Jutiapa owned by family Alvarez de Asturias, the coffee tree spread rapidly to the rest of the republic, becoming a product which is now cultivated throughout the Salvadoran territory.
One of the biggest promoters was Captain General Gerardo Barrios, who gave land to people who dedicated at least 2/3 of it to coffee cultivation. In 1853, the United States signed a commercial treaty with El Salvador, the first, greatly benefiting to further encourage its propagation and cultivation.
El Salvador is the smallest Central American country, privileged with mountains, volcanoes, hills and a coffee landscape throughout its territory. The cultivated area in the country extends to 229,921 acres of land, which is equivalent to 160,944.7 hectares. Our mountainous surface was formed thanks to the fact that we are right in the center of the Pacific Ring of Fire, the subduction of the Cocos Plate below the Caribbean Plate, which causes different phenomena: on the one hand an intense seismic activity and on the other, the fusion of rocks of the earth's crust subjected to high temperatures and pressures.
The highest concentrations of coffee plantations are located along the central part of the country and the volcanic chain, which comprises heights from 500 meters above sea level to 2000 meters above sea level. The important areas of coffee plantations are the Chingo Volcano, Costa el Bálsamo, Jucuarán, Osicala, Perquín, Metapán, La Palma in Chalatenango, Ilobasco and Corinto among others.
El Salvador's coffee park is privileged with shade trees, timber and fruit trees that shelter the entire crop and contribute to a rich biodiversity.
The coffee harvest in El Salvador takes place between the months of October to March, mostly cut by hand. Depending on the producers and requirements, the harvest can be selective or not, an important contribution to the final quality, the qualities of the cup and the buyer's requirements.
The main varieties grown in our country are: Bourbon, Pacamara, Pacas and Red Catuaí. Because of rust, our coffee park suffered a lot and according to recent data (2020 -2021) from ACAFESAL, it is something that is still present and will affect more coffee plantations. Some producers, after the loss of coffee due to rust, began to plant resistant varieties of high production and low quality cups. Rust has generated millions in losses to the coffee sector, a decrease in employment and an overall crisis.
Coffee Selection at Academia Barista Pro
Academia Barista Pro focuses greatly only on Outstanding Specialty Coffee from amazing producers around the country. Thanks to our ongoing criteria for picking the best coffee, our products will stand out from all the rest in the country.
- Average altitude of 1400 masl +,
- Cultivation of elite varieties,
- Harvesting at full maturity by hand,
- 0 missing grains,
- Pulping of fruit separately,
- Washing with clean and fresh water.
The coffees we select must come from new harvest, screen 16, have 0 defects, meet humidity and water activity parameters.
See our most recent offer of coffees, varieties, processes and producers below.
Our Specialty Coffee Producers
We are fortunate to work with coffee farm producers in El Salvador who are true masters of the grain. These producers, such as Finca Los Pirineos, Finca Montecarlos, Finca La Roxanita, Finca San Nicolas, Finca Los Pocitos, Finca La Siberia, Finca La Fany, and Finca San Cayetano, are true masters in the cultivation, harvest, and processing of specialty coffee.
Their farms, located in the best coffee-growing regions of El Salvador, produce coffees of the highest quality, with complex and aromatic flavors. These coffees have been recognized around the world, winning multiple Cup of Excellence awards.
We are proud to work with these producers, and we are committed to offering our customers the best specialty coffees from El Salvador.