Cafe de El Salvador: a coffee bean with a history...a legacy of quality...a tradition that works.

Tea & Coffee Trade Journal, April, 2003

El Salvador produces coffee of the coffea arabica species only, mainly of traditional varieties. The traditional Arabica, such as the Bourbon and its natural mutation Pacas, which represents 97% of coffee plantations, are characterized by their delicacy, acidity and excellent sweetness, by mild and clean flavors, rich aromas and in some cases, by a typically exquisite feature of chocolaty or fruity flavors. Remaining coffee plantations are hybrid varieties Catuai, Caturra and Catimor.

A unique hybrid has been developed -- Pacamara -- which is the result of crossing Pacas and Maragogypey. It is a fascinating hybrid because, besides the size of its exceptionally large coffee bean, its cup is superior to both its parent varieties; distinguishable by its rich and...

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