El Salvador’s case isn’t the exception, coffee always has been one of his emblematic product and it is recognized worldwide for its quality and taste, for this reason, we can’t leave it behind when we speak about our national identity. Coffee was introduced to El Salvador at the end of the 18th century in some farms in Ahuachapán. Later on it became more important as by 1846, the farmers, for 10 years, were exempted from taxes and the military service. Shortly after, a series of events allowed the intensification of the coffee industry, thanks to the first commercial treaty with The United States in 1853, the International Bank’s foundation in 1880 and the installation of the telegraph as the main source of communication of our country with the world. From 1857, the cultivation expanded throughout the Salvadoran territory, starting in Ahuachapán and then passing through Santa Ana and Sonsonate. Far along, it was introduced in the west of San Vicente, in the Berlín Mountains, and a volcano that is known in Spanish as Volcán Chaparrastique located in San Miguel.
The modernization started in the 1950´s stimulated by the high international prices. It began with the a better use of fertilizers, to manage the shadow of coffee plantations in different ways, to use new systems of pruning, to initiate anti-erosions practices and to increase the population of shrubs to about 2,000 coffee trees per block. In the same way, its peak originated using the shades of trees that came from primary moist forest, as it intensified, these were replaced by other species, mainly by the Ingas genus because they possess the adequate characteristics for the cultivation.
At present day, the Salvadoran Coffee has good reputation worldwide, for its sweetness, its body, its acidity and a series of attributes that enchant not only the palate, but also the smell of those who taste it. Their varieties are of the Arabica species: Bourbón, Pacamara y Maragogipe. A demanding classification system has been established which must comply with particularities such as being cleaned by hand, processed with fresh water, collected red, with 0% of defective grains and average humidity of 12%. Besides, we have different professionals in this branch, which represent a high added value for our country in the subject, such is the case of Alejandro Méndez who won the World Barista Championship in 2011, and 8 tasters with a Q Grader certification: Ernesto Velásquez, Gabriela Flores, Jorge Escobar, Cesar Magaña, Jorge Arévalo, Manuel Vindel, Luis Rodriguez y Raúl Rivera.
The Salvadoran Coffee has been considered, by the international specialist who formed the evaluation committee at the Cup of Excellence 2018 contest, one of the favorite drinks Europe and Asia.
If after reading this note you feel proud of our coffee, we invite you to enjoy the best coffee in the world: the Salvadoran.