Why El Salvador?
Nestled in Central America, El Salvador’s volcanic terrains, combined with its tropical climate, make it a gem for coffee cultivation. Each region within this beautiful nation boasts its distinct flavor profiles, and we’ve traversed its expanses to bring you the best.

Bourbon (pronounced bur-bone)

  • Origin: Originally from the island of Bourbon (now Réunion), east of Madagascar in the Indian Ocean.

  • Description: Bourbon trees typically produce cherries that are either red or yellow when ripe. The beans often have a rounded shape.

  • Flavor Profile: This varietal is known for its sweet, complex flavors. Bourbon coffees frequently possess a good balance of acidity and body, often with chocolatey and fruity undertones.

  • Growing Conditions: Bourbon is a high-quality varietal that’s susceptible to pests and diseases. It requires more care during cultivation than some hardier varieties.

Catuai

  • Origin: Developed in Brazil in the 1950s, Catuai is a hybrid of Mundo Novo and Caturra coffee varietals.

  • Description: It’s a dwarf variety, making it resistant to wind and rain. The cherries can be either red or yellow.

  • Flavor Profile: Catuai tends to have a mild flavor profile with good acidity. The cup quality can vary based on environmental factors and processing methods, but it generally offers a balanced cup.

  • Growing Conditions: One of the advantages of Catuai is its resistance to wind and rain, thanks to its short stature. However, this also means it’s more challenging to harvest because of the low positioning of the cherries.

Gesha (or Geisha)

  • Origin: Thought to have originated in the Gori Gesha forests of Ethiopia, it gained its fame from Panama, particularly the Hacienda La Esmeralda farm, where it fetched record-breaking prices.

  • Description: Gesha plants are tall with elongated leaves that resemble tea leaves. The beans are also notably elongated.

  • Flavor Profile: Gesha is renowned for its unique and vibrant flavor profile. It often boasts floral and jasmine notes, complemented by tea-like characteristics, bergamot, tropical fruit, and a silky body.

  • Growing Conditions: Gesha trees are quite disease-resistant, but they yield fewer cherries compared to other varietals.

Pacamara

  • Origin: A hybrid originating in El Salvador. It’s a cross between the Pacas (a mutation of Bourbon) and Maragogipe (a mutation of Typica) varietals.

  • Description: Pacamara plants produce very large coffee beans, a trait inherited from the Maragogipe parent.

  • Flavor Profile: This varietal can have a wide-ranging flavor profile, from chocolatey and nutty to fruity and juicy, with good body and acidity. Its quality depends significantly on elevation and processing.

  • Growing Conditions: While Pacamara retains some disease resistance from its Pacas parent, the plants still need careful attention to achieve their best potential, particularly given the large size of the beans.

Each of these coffee varietals brings something unique to the table, both in terms of growth characteristics and flavor profiles. The diversity in coffee is a testament to the adaptability and versatility of this beloved beverage.