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| We deliver the finest South American Gourmet Coffees in attractive gift baskets and if you desire the ultimate coffee experience, you can even visit an exotic coffee plantation—All this, right from here! |
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| El Salvador |
| El Salvador lacks the topography that produces the complex, authoritative coffee of its neighbor, Guatemala. |
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| Most El Salvadors are soft, ingratiating coffees with |
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| relatively subdued acidity, much like many Mexico and Central America coffees grown on ocean-influenced slopes and valleys. |
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Nevertheless, these El Salvador coffees can be fine, if gentle. The best grade of El Salvador coffee is strictly high grown.
A few El Salvador farms and cooperatives, including Los Ausoles and Larin, grow the intriguing variety pacamara, a tree that produces a large bean that is a cross between maragogipe and a local strain of the caturra variety called paca.
Los Ausoles markets its pacamara coffee under the name Tizapa. The best high-grown El Salvadors from trees of the bourbon and pacamara varieties can be fragrant, complex, lively, and pleasingly gentle.
Also making an effective push into the American specialty market is a large cooperative that markets its pleasant, sweet, nutty certified organic coffee as Café Pepil.
Pepil is the name of one of the Native American cultures that dominated El Salvador at the time of the arrival of Spanish.
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