Salvadoran coffee is known to be one of the best coffees in the world, one of its differentiating values is product of the hard work of our farmers who carefully watch every detail of the production, from its cultivation on the mountains with the perfect heights, to the demanding production by hand where only the best grains are chosen. This leaves the spectator with a sweet intrigue to try the varieties that are grown in the Salvadoran soil, staring for the striking red of the Tekisic and ending with the innovator and creative Pacamara.

The Tekisic or better Bourbon comes from the selection process of the traditional Bourbon variety, started in 1949. In 1973, the sowing of the elite plants was established at the Experimental Station of Santa Tecla and for 1976 was released as a commercial variety TEKISIC for its deal characteristics in production and cup quality. It is compose of the words TEKITI, which means work in Nahuat language and ISIC, acronym in Spanish for the Salvadoran Institute of Coffee Research.

The variety Pacas originated with a mutation of the original Bourbon, it was discovered in 1949 on a farm in the Santa Ana Volcano, owned by the Pacas family, that’s the story behind it's name. At that time, the plant attracted the attention of coffee growers due to its morphologically compact appearance. In 1960, the ISIC started its study with the objective of observing the genetic difference and compared to the red Caturra from Brazil and the Villa Sarchi from Costa Rica, concluding that they are genetically similar.

The Red Cautai is originally from Brazil and it's  the result of the crossing between the Yellow Caturra and the Mundo Novo, introducing itself to El Salvador in the decade of the 1970’s, obtaining very good results in adaptability, performance and quality of beverage. It is a drink with high productive capacity and excellent quality of beverage, increasing its taste qualities when it is grown in conditions of strict height.

The resistant variety that can survive coffee rust and falls due to rain is the Catisic, a hybrid of the Red Caturra cross. It was introduced to El Salvador in 1978. The Catisic was subjected to continuous evaluation, selection and adaptability tests in different ecology situations. Its name is in honor of the CAT words for Catimor and ISIC, for the Institute of Coffee Research.

The Cuzcatleco is a grain that is called after the ancient name of our lands, a hybrid between the Timor and the Villa Sarchi. It is a fruit with a strong and deep root system and has a red color. It’s also resistant to the falls due to rain. The Cuzcatleco has an acceptable drink quality, being cultivate between 600 to 1200 meters above sea level.

The Hybrid F-1 is another premature plant to produce and it is resistant to rust. Out of this grain, there are three types: The Central American, suggested for shallow altitudes; the Millennium, adapted to half height conditions and the Casiopea, considered for strict height.

The Icatu is obtain from the artificial chromosomal duplication of Canepora and afterwards, crossed with the Bourbon. Previously, it was called Arabusta but when retro-crossing it with Mundo Novo, it gave origin to Icatu as it is known now. It is a variety in evaluation in El Salvador. Icatu is promising in production, adaptability and cup quality.

Another variety that is known for its high quality and that its demand is increasing in the most exigents markets is the Pacamara. It was an ISIC’s project in 1958 consisting of a genetic improvement through the process of hybridization between the Pacas and the red Maragogipe, it resulted in a successful launch in the 1980’s. Additionally, this plant has a physiological structure that attracts benefits for the environment, becoming an example of innovation and creativity within the coffee sector of the region.

These are the varieties that cannot fail to pass through the palates of the most demanding tasters of good coffee. If you are proud of being a Salvadoran, we invite you to taste all the varieties of our coffee.

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