El Salvador Green Coffee Beans

El Salvador is known for clean, sweet cups with red-fruit, chocolate and caramel notes, often with a silky body and balanced acidity.

Key growing areas include Apaneca–Ilamatepec (Santa Ana), Chalatenango, Alotepeque–Metapán, Tecapa–Chinameca and Cacahuatique.

Classic Bourbon and Pacas are widespread, alongside large-bean Pacamara and some Cuscatleco and other hybrids.

You’ll find washed for clarity, honey (yellow/red/black) for sweetness and texture, and natural for richer fruit intensity.

Expect chocolate/caramel sweetness, red fruit (cherry/berry), gentle citrus and a smooth, creamy mouthfeel.

• Filter: light–medium to keep clarity and fruit.
• Espresso: medium to highlight chocolate, caramel and body.

Yes — the large bean can heat differently. Use gentle early heat, steady RoR and a slightly extended Maillard phase for sweetness.

Absolutely. Their sweetness and balance add body and crema, pairing well with brighter Central or African components.

Yes — farm and lot details are provided where available. Check each product page for farm, altitude and process.

Keep them cool, dark and dry in an airtight container. Properly stored, greens typically keep peak quality for 6–12 months.