El Salvador Santa Ana

Cup Score: 84.5

GEOGRAPHY: Santa Ana, El Salvador
ALTITUDE: 1,100 – 1,600 masl
PRODUCER: Various smallholder farmers
VARIETY: Bourbon, Pacas
PROCESSING: Washed
HARVEST TIME: December – March

Tasting Notes: Red Apple, Caramel, Dark Chocolate

Santa Ana Region – El Salvador’s Coffee Gem

Located in the volcanic highlands of western El Salvador, the Santa Ana region is celebrated for producing some of the country’s most exceptional Arabica coffees. Its fertile volcanic soils, paired with an ideal microclimate of ample rainfall and temperate conditions, create optimal growing conditions. Smallholder farmers, cultivating Bourbon and Pacas varieties on the region’s mountainous slopes, produce coffees with a smooth, well-balanced profile, featuring chocolaty, nutty, and fruity notes with bright, medium acidity.

Grown at elevations between 1,100 and 1,600 meters, these Strictly High Grown (SHG) coffees benefit from slow cherry maturation, resulting in nutrient-dense beans with enhanced flavor complexity. The region’s high-altitude terroir and meticulous farming practices ensure a consistently clean and vibrant cup.

What is Washed Process Coffee?

In El Salvador, washed processing is the predominant method. Coffee cherries are sorted and floated to ensure uniform ripeness, then depulped to remove the outer skin. The beans undergo fermentation to remove mucilage before being dried to optimal moisture levels. This method emphasizes the coffee’s terroir, allowing the unique characteristics of Santa Ana’s growing conditions to shine through in a clean, bright cup.

Santa Ana – A Cornerstone of El Salvador’s Coffee Heritage

Though El Salvador is Central America’s smallest nation, its green coffee is renowned for quality. The Santa Ana region, with its volcanic soils and high elevations, is a key contributor to this legacy. Challenges such as climate change, rising labor costs, and the need for farm investment persist, with the USDA estimating El Salvador’s 2024/25 crop at 560,000 60kg bags. Santa Ana’s coffees are valued for their mellow, versatile flavors, ideal for blends, while innovative processing yields lively, complex profiles for single-origin offerings.

A Brief History of El Salvador Coffee

Since the 19th century, coffee has been a vital part of El Salvador’s economy, with Santa Ana as a hub for quality production. Strict standards, such as European Preparation (EP) sorting for fewer than eight defects per 300 grams, ensure excellence. Despite recent challenges, advancements in processing and a commitment to quality have upheld El Salvador’s global reputation. Santa Ana’s smallholder farmers continue to produce exceptional coffees, blending tradition with innovation to captivate specialty coffee markets worldwide